Abstract
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 R2, χ2, RMSE values. The effective diffusivities for the drying process were 4.32 × 10-10 to 1.08 × 10-9m2/s and activation energies were 34.51 to 38.99kJ/mol. Total sugar and ascorbic acid of dehydrated sweet corn kernels varied from 5.50 to 13.00g/100g and 3.30 to 10.50mg/100g 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.
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