Kumar Navneet, Sagar Kachhadiya, Seth Neeraj
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India.
J Food Sci Technol. 2022 Oct;59(10):3989-3996. doi: 10.1007/s13197-022-05438-9. Epub 2022 Apr 1.
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.
将预处理后的甜玉米样品在55、60、65和70°C的温度下干燥，并评估甜玉米的薄层干燥特性。使用R、χ、RMSE值对数学模型进行拟合和评估。干燥过程的有效扩散率为4.32×10至1.08×10 m/s，活化能为34.51至38.99 kJ/mol。脱水甜玉米粒的总糖和抗坏血酸含量分别在5.50至13.00 g/100 g和3.30至10.50 mg/100 g之间变化。经微波热烫预处理并在70°C下干燥的样品复水后获得了更高的感官评分，表明脱水甜玉米具有适用性。
