Abstract The degradation kinetics of dehydrated sweet corn for total sugar, ascorbic acid, TSS, pH, rehydration parameters, colour and moisture content using low density polyethylene pouches (LDPE) and laminated aluminium foil pouches (LAFP) with or without vacuum were studied. The samples were kept for 3 months and were analysed at every 15 days. During the storage, total sugar, ascorbic acid and total soluble solids reduced from 10.50 to 9.73 g/100 g, 9.36 to 8.86 mg/100 g, 83 to 51°Brix respectively. Rehydration coefficient and rehydration ratio reduced from 90.28 to 75.27, 2.64 to 1.56. Colour L∗ value, a∗ value. b∗ value changed from 61.00 to 70.13, 42.93 to 53.27, 55.58 to 64.24 respectively resulting in increase in ΔE value and chroma value up to 16.29, 70.23 to 83.45 respectively. The moisture content increased from 2.12 to 3.92% in packages. The average sensory score of 7.86 even after 90 days of storage in laminated aluminium foil pouch with vacuum indicates that the product may be stored for 90 days satisfactorily. Zero and first order models fitted well and can be used for predicting various properties of dehydrated sweet corn during storage.

中文翻译：

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脱水甜玉米粒的生化、复水和颜色特性的储存稳定性和表征

摘要 研究了使用低密度聚乙烯袋（LDPE）和层压铝箔袋（LAFP）真空或不真空时脱水甜玉米对总糖、抗坏血酸、TSS、pH、再水化参数、颜色和水分含量的降解动力学。样品保存 3 个月，每 15 天分析一次。在储存期间，总糖、抗坏血酸和总可溶性固体分别从 10.50 降至 9.73 g/100 g、9.36 至 8.86 mg/100 g、83 至 51°Brix。复水系数和复水率从90.28降低到75.27，从2.64降低到1.56。颜色 L* 值，a* 值。b∗ 值分别从 61.00 变为 70.13、42.93 到 53.27、55.58 到 64.24，导致 ΔE 值和色度值分别增加到 16.29、70.23 到 83.45。水分含量从 2.12 增加到 3。92% 包装。即使在真空层压铝箔袋中储存 90 天后，平均感官评分仍为 7.86，表明该产品可以令人满意地储存 90 天。零阶和一阶模型拟合良好，可用于预测脱水甜玉米在储存过程中的各种特性。