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Main Title Intact or unit-kernel sweet corn /
Author Robertson, G. H. ; Lazar, M. E. ; Farkas, D. F. ; Krochta, J. M. ; Hudson, J. S.
Other Authors
Author Title of a Work
Robertson, G. H.
CORP Author Science and Education Administration, Albany, CA. Western Regional Research Center.;Industrial Environmental Research Lab.-Cincinnati, OH.
Publisher Industrial Environmental Research Laboratory, Office of Research and Development, U.S. Environmental Protection Agency,
Year Published 1979
Report Number EPA-600/2-79-193; EPA-R-804597
Stock Number PB80-130461
OCLC Number 06110707
Subjects Food industry and trade--United States ; Sweet corn--United States ; Canned corn ; Corn industry--Waste disposal
Additional Subjects Corn ; Food processing ; Heating ; Yield ; Taste ; Cutting ; Removal ; Acceptability ; Tests ; Waste water ; Quality control ; Ratings ;
Internet Access
Description Access URL
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Library Call Number Additional Info Location Last
EHAM  TD899.F585I67 1979 Region 1 Library/Boston,MA 04/29/2016
EJBD ARCHIVE EPA 600-2-79-193 Headquarters Library/Washington,DC 09/07/2011
EJBD  EPA 600-2-79-193 c.1 Headquarters Library/Washington,DC 01/29/2014
ELBD RPS EPA 600-2-79-193 repository copy AWBERC Library/Cincinnati,OH 10/17/2014
ESAD  EPA 600-2-79-193 Region 10 Library/Seattle,WA 08/02/2017
NTIS  PB80-130461 Some EPA libraries have a fiche copy filed under the call number shown. 07/26/2022
Collation xi, 56 pages : illustrations ; 28 cm.
This report evaluates process and product modifications in canned and frozen sweet corn manufacture with the objective of reducing the total effluent produced in processing. In particular it evaluates the proposed replacement of process steps that yield cut or whole kernel corn with process steps that yield intact or unit kernel corn. When compared to a conventional cutting process with a yield of 40 to 33 parts per 100 parts of corn in husk, the processing of intact kernels resulted in corresponding waste reductions of 85% to 94% (based on chemical oxygen demand per pound of product) and yield increases of 5% to 26%. Sensory comparisons showed that regardless of the variety or method of preservation, intact kernel samples were preferred by a larger percentage of the panel (paired preference rating) than the cut controls.
"October 1979." Grant no. R-804597-01-1; conducted in cooperation with American Frozen Food Institute. Includes bibliographical references (page 52).