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Abstract
AbstractA modified viscometric method was developed for evaluating sweet corn maturity. The optimal deformation (shear) rate of the test was found to be 48.6 s‐1. A simple power‐law flow model was applied. Apparent viscosity correlated highly with maturity parameters. Freezing increased the viscosity of the corn slurries. Apparent viscosity and Back Extrusion maximum force were satisfactory indexes of quality for frozen corn.
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