News
The main pre-cooling method of sweet corn
Pre-cooled Sweet Corn is a fruit and vegetable with high sensitivity to freezing injury, and is slightly frozen to reduce its quality. The ear of sweet corn returned to the cold storage should be precooled to approximately 0°C as soon as possible. Otherwise, the sugar will be quickly converted into starch. This rate of change is 6 times of 0°C at 10°C and 10 times of 0°C at 21°C. It is 20 times 0°C at 32°C.
The main pre-cooling method used in production is cooling in a cold room. Cold storage temperature 0-5 °C, relative humidity 85%-90%, air flow rate is about 5 meters per second. The pre-cooling process is completed when the center temperature of the sweet corn ear that is put into the cold storage is below 5°C.
Another method is to soak sweet corn ears in cold water at 0°C to cool the ear of corn to about 1°C in a short time. This method is more economical. It is best to add some preservatives in cold water to prevent microbial contamination. There are vacuum gasification cooling methods abroad, but the cost is high.
The main pre-cooling method used in production is cooling in a cold room. Cold storage temperature 0-5 °C, relative humidity 85%-90%, air flow rate is about 5 meters per second. The pre-cooling process is completed when the center temperature of the sweet corn ear that is put into the cold storage is below 5°C.
Another method is to soak sweet corn ears in cold water at 0°C to cool the ear of corn to about 1°C in a short time. This method is more economical. It is best to add some preservatives in cold water to prevent microbial contamination. There are vacuum gasification cooling methods abroad, but the cost is high.
Previous: Package and storage of sweet corn
Next: The production of sweet corn
