Evaluation of Quantitative and Qualitative Losses of the Cutting Process for Sweet Corn Kernels

Abstract

Sweet corn kernels for the food processing industry are mechanically removed from the cob. This mechanical process causes large quantitative and qualitative losses. The goal of this research was to determine the effect of cutter head speed on kernel losses, kernels of inferior quality, and sugars losses during the process of the cutting the kernel off the cob. The quantitative and qualitative sweet corn kernel losses were determined at three angular speeds of the corn cutter head: 167.5, 230.4, 293.2 rad/s with three standard sweet corn varieties (su-1): Boston, Jubilee, and Spirit. The kernel losses were determined as the percentage of the mass of kernels left on the cob core after removal. The condition of the cut kernel section was used as the index of the quality of kernel cut-off. The quality of cutting was estimated to be good if the cutting surface was smooth and no mass losses were observed. When the cutting surface was ragged or if mass loses were observed this indicated kernels of inferior quality. The data obtained confirmed statistically the effect of increasing cutter head speeds from 167.5 to 293.2 rad/s on the quantity and quality of cut kernels. The studies showed that kernel losses decreased from 51% to 27%, the number of kernels of inferior quality decreased from 64% to 44% and sugar losses from 48% to 33%. The cut kernel yield increased from 29% to 52%.