Mathematical modelling and characterization of drying of pre-treated sweet corn ( L.) kernels.

The pre-treated sweet corn samples were dried at temperatures of 55, 60, 65 and 70 °C and thin layer drying characteristics of sweet corn were assessed. Mathematical models were fitted and evaluated using R, χ, RMSE values. The effective diffusivities for the drying process were 4.32 × 10 to 1.08 × 10 m/s and activation energies were 34.51 to 38.99 kJ/mol. Total sugar and ascorbic acid of dehydrated sweet corn kernels varied from 5.50 to 13.00 g/100 g and 3.30 to 10.50 mg/100 g respectively. The sample pre-treated with microwave blanching and dried at 70 °C obtained higher sensory score after rehydration, indicating suitability of the dehydrated sweet corn.