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Energy Utilization During Blanching (Water vs Steam) of Sweet Corn and Subsequent Frozen Quality
Author(s) -
DRAKE S. R.,
SWANSON B. G.
Publication year - 1986
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.1365-2621.1986.tb11242.x
Subject(s) - blanching , chemistry , food science , environmental science , pulp and paper industry , engineering
A counter‐flow water blancher required 44% less steam to blanch corn than a conventional steam tunnel blancher. On an hourly steam consumption basis, the counter‐flow water blancher was 31% more efficient than the steam blancher. Total product yield was 1.5% greater with the steam blancher than with the counter‐flow water blancher. Drip loss of the corn was greater with the counter‐flow water blancher than with the steam blancher, but moisture content of the corn was also greater. Yellow color was darker for the counter‐flow water blanched corn than the steam blanched. The use of the counter‐flow water blancher to blanch corn resulted in substantial energy savings with little or no difference in quality when compared to the steam blanched product.