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A Preliminary Study on the Effect of Ethyl Oleate Dipping Treatment on Drying Rate of Grain Corn
Author(s) -
SUÁREZ CONSTANTINO,
LONCIN MARCEL,
CHIRIFE JORGE
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13716.x
Subject(s) - aqueous suspension , chemistry , cuticle (hair) , field corn , suspension (topology) , aqueous solution , food science , waxy corn , agronomy , horticulture , zea mays , organic chemistry , biology , mathematics , genetics , homotopy , pure mathematics , starch
Sweet corn and immature field corn kernels were air‐dried in controlled and measured conditions without treatment or after dipping for 30 set in a cold aqueous suspension of 1% ethyl oleate. Dipping in ethyl oleate resulted in most cases in a great increase in the drying rate of kernels. This is attributed to the action of ethyl oleate on the waxy cuticle of corn kernel which results in reduced cuticular resistance to water loss.