Rehydration modeling and characterization of dehydrated sweet corn
Abstract The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanching (SB), and microwave blanching (MB) were employed...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3303 |
| _version_ | 1797805674431774720 |
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| author | Pratik Nayi Navneet Kumar Sagar Kachchadiya Ho‐Hsien Chen Punit Singh Pratiksha Shrestha Ravi Pandiselvam |
| author_facet | Pratik Nayi Navneet Kumar Sagar Kachchadiya Ho‐Hsien Chen Punit Singh Pratiksha Shrestha Ravi Pandiselvam |
| author_sort | Pratik Nayi |
| collection | DOAJ |
| description | Abstract The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanching (SB), and microwave blanching (MB) were employed as pretreatments. Rehydration of dried pretreated sweet corn kernel was performed in boiling water. The pretreatments and drying temperatures were independent factors that affected the dependent factors such as rehydration ratio, total sugar, ascorbic acid, geometric mean diameter, color, sensory evaluation, water absorption, mass, and geometric mean diameter. Peleg, Weibull, and newly proposed models were considered to describe the change in moisture content during rehydration. The proposed model performed better than other models and indicated the rise in equilibrium moisture content of rehydrated sweet corn with an increase in dehydration temperature of sweet corn due to higher R2 (0.994), and lower chi‐square (0.005) and RMSE (0.064). The rehydrated sweet corn obtained from samples processed with microwave blanching and dehydration at 70°C showed higher retention of total sugar, ascorbic acid, geometric mean diameter, and color. |
| first_indexed | 2024-03-13T05:55:37Z |
| format | Article |
| id | doaj.art-1c94b868661d47a1ac23c86d8c65fab5 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T05:55:37Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-1c94b868661d47a1ac23c86d8c65fab52023-06-13T05:10:23ZengWileyFood Science & Nutrition2048-71772023-06-011163224323410.1002/fsn3.3303Rehydration modeling and characterization of dehydrated sweet cornPratik Nayi0Navneet Kumar1Sagar Kachchadiya2Ho‐Hsien Chen3Punit Singh4Pratiksha Shrestha5Ravi Pandiselvam6Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu, Pingtung TaiwanDepartment of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra IndiaDepartment of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra IndiaDepartment of Food Science National Pingtung University of Science and Technology Pingtung TaiwanInstitute of Engineering and Technology, Department of Mechanical Engineering GLA University Mathura Mathura IndiaDepartment of Food Technology and Quality Control (DFTQC), Development Ministry of Agriculture and Livestock Development Kathmandu NepalDivision of Physiology, Biochemistry and Post‐Harvest Technology ICAR – Central Plantation Crops Research Institute (CPCRI) Kasaragod IndiaAbstract The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanching (SB), and microwave blanching (MB) were employed as pretreatments. Rehydration of dried pretreated sweet corn kernel was performed in boiling water. The pretreatments and drying temperatures were independent factors that affected the dependent factors such as rehydration ratio, total sugar, ascorbic acid, geometric mean diameter, color, sensory evaluation, water absorption, mass, and geometric mean diameter. Peleg, Weibull, and newly proposed models were considered to describe the change in moisture content during rehydration. The proposed model performed better than other models and indicated the rise in equilibrium moisture content of rehydrated sweet corn with an increase in dehydration temperature of sweet corn due to higher R2 (0.994), and lower chi‐square (0.005) and RMSE (0.064). The rehydrated sweet corn obtained from samples processed with microwave blanching and dehydration at 70°C showed higher retention of total sugar, ascorbic acid, geometric mean diameter, and color.https://doi.org/10.1002/fsn3.3303mathematical modelingpretreatmentrehydration characteristicssweet corn |
| spellingShingle | Pratik Nayi Navneet Kumar Sagar Kachchadiya Ho‐Hsien Chen Punit Singh Pratiksha Shrestha Ravi Pandiselvam Rehydration modeling and characterization of dehydrated sweet corn Food Science & Nutrition mathematical modeling pretreatment rehydration characteristics sweet corn |
| title | Rehydration modeling and characterization of dehydrated sweet corn |
| title_full | Rehydration modeling and characterization of dehydrated sweet corn |
| title_fullStr | Rehydration modeling and characterization of dehydrated sweet corn |
| title_full_unstemmed | Rehydration modeling and characterization of dehydrated sweet corn |
| title_short | Rehydration modeling and characterization of dehydrated sweet corn |
| title_sort | rehydration modeling and characterization of dehydrated sweet corn |
| topic | mathematical modeling pretreatment rehydration characteristics sweet corn |
| url | https://doi.org/10.1002/fsn3.3303 |
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