Effect of Temperature and Processing Time on Physico-Chemical Characteristics in Hot Water Blanching of Sweet Corn Kernels


Sweet corn is popular due to its distinct taste. It remains extremely perishable due to high moisture content. For inactivation of enzymes, hot water blanching method was used to inactivate the enzyme at temperature differences of 60–100 °C for 30–150 s for sweet corn kernels and effect on various properties of sweet corn was studied. The increase in temperature and duration of treatment reduced residual peroxidase activity in samples. The increase in blanching temperature and increase in time increases length, width, thickness, true density, porosity, colour a*, colour b*, chroma, browning index, total colour difference, pH, moisture content in sweet corn kernels. The bulk density, colour L*, ascorbic acid and total sugar of samples also decreased with increase in blanching temperature and increase in processing time. The minimum time for achieving 95% reduction in peroxidase activity was 90 s at 90 °C, and was therefore recommended for hot water blanching of sweet corn kernels.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2
Fig. 3


  1. 1.

    C. Vigneault, Y. Gariepy, D. Roussel, B. Goyette, The effect of precooling delay on the quality of stored sweet corn. J. Food. Agric. Environ. 2(2), 71–73 (2004)

    Google Scholar 

  2. 2.

    F. Azanza, J.A. Juvik, B.P. Klein, Relationships between sensory quality attributes and kernel chemical composition of fresh-frozen sweet corn. J. Food. Quality. 17(2), 159–172 (1994)

    Article  Google Scholar 

  3. 3.

    J.I.R. De-Corcuera, R.P. Cavalieri, J.R. Powers, Blanching of Foods. Encyclopedia of Agriculture, Food and Biological Engineering (Marcel Dekker, New York, 2004).

    Google Scholar 

  4. 4.

    P.F. Lam, K.H. Ng, D. Omar, Y. Talib, Physical, physiological and chemical changes of Golek after harvest. Languna, Philippines: In Proc. Workshop on Mango and Rambutan. ASEAN Postharvest Training and Research Center College (1982)

  5. 5.

    J.K. Brecht, M.E. Saltveit, S.T. Talcott, K.R. Schneider, K. Felkey, J.A. Bartz, Fresh-cut vegetables and fruits. Hortic. Rev. 30, 185–250 (2004)

    Google Scholar 

  6. 6.

    R.G. McGuire, Concomitant decay reduction when mangoes are treated with heat to control infestations of Caribbean fruit flies. Plant. Dis. 5, 946–949 (1991)

    Article  Google Scholar 

  7. 7.

    S. Kachhadiya, N. Kumar, N. Seth, Process kinetics on physico-chemical and peroxidase activity for different blanching methods of sweet corn. J. Food. Sci. Technol. 55(12), 4823–4832 (2018)

    Article  Google Scholar 

  8. 8.

    N.N. Mohsenin, Physical Properties of Plant and Animal Materials (Gordon and Breach science Publishers, New York, 1986).

    Google Scholar 

  9. 9.

    K.K. Singh, T.K. Gooswami, Physical properties of cumin seed. J. Agri. Eng. Res. 64(2), 93–98 (1996)

    Article  Google Scholar 

  10. 10.

    A. Lopez-Malo, E. Palou, G.V. Barbosa-Canovas, J. Welti-Chanes, B.G. Swanson, Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree. Food. Res. Int. 31(8), 549–556 (1998)

    Article  Google Scholar 

  11. 11.

    AOAC, Official Methods of Analysis. (Association of Official Analytical Chemists, Washington, 2000)

  12. 12.

    S. Ranganna, Handbook of Analysis and Quality Control for Fruit and Vegetable Products (Tata McGraw-Hill, New Delhi, 1986).

    Google Scholar 

  13. 13.

    S.C. Sheu, A.O. Chen, Lipoxygenase as blanching index for frozen vegetable soybean. J. Food Sci. 56(2), 448–451 (1991)

    Article  Google Scholar 

  14. 14.

    A. Ganjloo, R.A. Rahman, J. Bakar, A. Osman, M. Bimakr, Modelling the kinetics of peroxidase inactivation and color changes of seedless guava (Psidium guajava L.) during thermal treatments. World. Appl. Sci J. 7(1), 105–112 (2009)

    Google Scholar 

  15. 15.

    M.S. Brewer, S. Begum, A. Bozeman, Microwave and conventional blanching effects on chemical, sensory, and color characteristics of frozen broccoli. J. Food. Quality. 18(6), 479–493 (1995)

    Article  Google Scholar 

  16. 16.

    D.M. Barrett, E.L. Garcia, G.F. Russell, E. Ramirez, A. Shirazi, Blanch time and cultivar effect on quality of frozen and stored com and broccoli. J. Food. Sci. 65(3), 534–540 (2000)

    Article  Google Scholar 

  17. 17.

    M.R. Macdaniel, M.W. Montgomery, D. Latham, D.S. Lundhal, Evaluation of high temperature short time blanched frozen sweet corn. J. Food. Sci. 53(3), 760–764 (1988)

    Article  Google Scholar 

  18. 18.

    C. Severini, R. Giuliani, A.D. Filippis, A. Derossi, D. Pilli, Influence of different blanching methods on color, ascorbic acid and phenolics content of broccoli. J. Food. Sci. Technol. 53(1), 501–510 (2016)

    Article  Google Scholar 

  19. 19.

    C. Arroqui, T.R. Rumsey, A. Lopez, P. Virseda, Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue. J. Food. Eng. 47(2), 123–126 (2001)

    Article  Google Scholar 

  20. 20.

    F. Vallejo, F. Tomas-Barberan, C. Garcia-Vuguera, Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking. Eur. Food. Res. Technol. 215(4), 310–316 (2002)

    Article  Google Scholar 

  21. 21.

    J.W. Park, Surimi gel colors as affected by moisture content and physical conditions. J. Food. Sci. 60(1), 15–18 (1995)

    Article  Google Scholar 

  22. 22.

    J. Song, L. Chunquan, L. Dajing, L. Meng, Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet com kernels. Czech. J. Food. Sci. 31(6), 607–612 (2013)

    Article  Google Scholar 

  23. 23.

    K. Trongpanich, S. Stonsoavapak, D. Hengsawadi, N. Lowitoon, A comparative study on pretreatment processes of canned whole kernel sweet corn. Kasetsart. J. 36, 63–68 (2002)

    Google Scholar 

  24. 24.

    K.S. Bahçeci, A. Serpen, V. Gokmen, J. Acar, Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J. Food. Eng. 66(2), 187–192 (2005)

    Article  Google Scholar 

  25. 25.

    N. Kumar, B.C. Sarkar, H.K. Sharma, S.K. Jha, Colour kinetics and storage characteristics of carrot, pulse and rice by-product based extrudates. Brit. Food. J. 114(9), 1279–1296 (2012)

    Article  Google Scholar 

Download references

Author information



Corresponding author

Correspondence to Navneet Kumar.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Popalia, C., Kumar, N. Effect of Temperature and Processing Time on Physico-Chemical Characteristics in Hot Water Blanching of Sweet Corn Kernels. J. Inst. Eng. India Ser. A (2021). https://doi.org/10.1007/s40030-021-00508-1

Download citation


  • Sweet corn kernels
  • Hot water blanching
  • Blanching temperature
  • Physico-chemical properties
  • Peroxidase activity