Effect of Various Drying Methods On Changes of Physical And Chemical Properties Of Sweet Corn
Kholishotul Ma^rufah (a) Joko Nugroho Wahyu Karyadi (a*) Afifah Nur Indah Kusumastuti (a), Retno Pravitajaty, and Andi Saputra Telaumbanua (a)

a) Departement of Agricultural and Biosystem Engineering, Universitas Gadjah Mada
* jknugroho[at]ugm.ac.id

Abstract

Sweet corn is a horticultural crop that is abundant in Indonesia and has many nutrients. Storage in the long term will cause the quality of sweet corn to decrease. One way to minimize the loss of sweet corn quality is by post-harvest processing such as drying. To determine the quality of drying products, a study was conducted with the aim of analyzing changes in the physical properties (moisture content, color, weight loss, shrinkage, texture, bulk density, and material structure) and chemical (carotenoids) sweet corn during the drying process and to determine the value of drying rates . Sweet corn was dried using a freeze dryer (FD) at 50oC, 60oC, and 70oC, a cabinet dryer (CD) at 50oC, 60oC, and 70oC, as well as a greenhouse effect dryer. The drying results show that FD at 70oC has the lowest moisture content of 3.92 (%wb), FD at 60oC has the lowest color change (&#916-E) at 10.553, CD at 70oC has the highest weight loss of 77.59%, FD at 70oC has the lowest shrinkage is 23.10%, FD 70oC has the lowest texture 9.71 kg/cm2, FD 70oC has the lowest bulk density 0.256 g/ml, and FD 70oC has the highest carotenoid content 169.32 g/g .

Keywords: sweet corn- physical and chemical properties- freeze dryer-cabinet dryer- greenhouse effect dryer

Topic: Food Processing and Packaging