ABSTRACT
The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanching (SB), and microwave blanching (MB) were employed as pretreatments. Rehydration of dried pretreated sweet corn kernel was performed in boiling water. The pretreatments and drying temperatures were independent factors that affected the dependent factors such as rehydration ratio, total sugar, ascorbic acid, geometric mean diameter, color, sensory evaluation, water absorption, mass, and geometric mean diameter. Peleg, Weibull, and newly proposed models were considered to describe the change in moisture content during rehydration. The proposed model performed better than other models and indicated the rise in equilibrium moisture content of rehydrated sweet corn with an increase in dehydration temperature of sweet corn due to higher R 2 (0.994), and lower chi-square (0.005) and RMSE (0.064). The rehydrated sweet corn obtained from samples processed with microwave blanching and dehydration at 70°C showed higher retention of total sugar, ascorbic acid, geometric mean diameter, and color.
ABSTRACT
At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.
