Abstract
ABSTRACTThe successful detachment of sweet corn kernels as intact kernels promises large yield and effluent advantages over cut kernels during processing but requires a low strength of kernel attachment to the cob. This work describes the development of a test method for measuring the strength of kernel attachment and applies it to the identification of %varietal differences. Two components resisting detachment were identified: a base or abscission component and a side or frictional component. Base components as low as 1.3 Newton (N) (Golden Happiness) and as high as 5.5N (Illini Xtra Sweet) and side components as low as 1.3N (Vanguard) and as high as 4.0N (Golden Happiness) were observed. Abscission strength was found to correlate with prototype machine processing variables such as kernel mass production rates and the completeness of kernel removal from the cob.
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