ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The mechanical removal of sweet-corn kernels from the cob by cutting or scraping leads to waste, loss of nutritional value, and loss of yield. Solutions to this problem are being developed by food engineers and plant breeders by modifying the mechanical separation method and by modifying the raw product processing characteristics. The goal of this work is to achieve the removal of intact kernels (“unit” kernels) from the cob. Preliminary tests comparing processing of conventional cut corn with unit kernel corn indicate the latter can result in a reduction in the effluent during washing (up to 80% reduction based on total carbon analysis) and water blanching (50% reduction), in increased yields which approach the total available edible portion (20% greater yield than cut corn on a per kernel basis), and in increased opportunity for in-field processing. Two mechanical techniques are under investigation. One of these employs a cutter which breaks away the kernel pedicel from presorted ears. A second removes kernels by applying a rubbing action to rows of kernels on ears which have been split lengthwise. Inherited modifications of the cob such as development of vestigial glume varieties with kernels that are easily detached from the cob may complement the improved technology for processing intact or unit kernel sweet corn.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb14480.x
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