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Mathematical modelling and characterization of drying of pre-treated sweet corn (Zea mays L.) kernels

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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 × 10–9 m2/s and activation energies were 34.51 to 38.99 kJ/mol. Total sugar and ascorbic acid of dehydrated sweet corn kernels varied from 5.50 to 13.00 g/100 g and 3.30 to 10.50 mg/100 g 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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Abbreviations

χ2 :

Chi-square

CRD:

Completely randomized design

D eff :

Effective diffusivity, m2/s

Ea:

Activation energy, kJ/mol

Lo :

Half of drying thickness, m

M:

Moisture contents at time t on dry basis

Me:

Equilibrium moisture contents on dry basis

Mo:

Initial moisture contents on dry basis

MR:

Moisture ratio

R:

Gas constant, kJ/mol K

R2 :

Coefficient of determination

RMSE:

Root mean square error

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Acknowledgements

Authors are thankful to the Anand Agricultural University, Anand for providing facilities to conduct the research. Authors are also thankful other faculty, staff members and students at the College of Agricultural Engineering and Technology, AAU, Godhra, who tendered their help or assistance while conducting the experimentation and writing of the manuscript.

Funding

Authors are thankful to the Anand Agricultural University, Anand for providing facilities to conduct the research.

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Authors and Affiliations

  1. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat, India

    Navneet Kumar, Kachhadiya Sagar & Neeraj Seth

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  1. Navneet Kumar
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  2. Kachhadiya Sagar
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  3. Neeraj Seth
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Contributions

NK–Planning of experiment, data interpretation, analysis, writing, overall guidance. KS–Execution of experiments, data collection, writing. NS–Helped conducting the experimentation.

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Correspondence to Navneet Kumar.

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Kumar, N., Sagar, K. & Seth, N. Mathematical modelling and characterization of drying of pre-treated sweet corn (Zea mays L.) kernels. J Food Sci Technol 59, 3989–3996 (2022). https://doi.org/10.1007/s13197-022-05438-9

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