IQF Sweet Corn Kernels
IQF Sweet Corn Kernels are a popular choice for the preparation of pizzas, soups, sandwiches and suppers.
The sweet corn, also known as sugar corn is a variety of maize with high sugar content. In contrast to field corn types, which are collected after the kernels are dry and fully developed, sweet corn is harvested when it is still in the milk stage and prepared and consumed as a vegetable as opposed to a grain. Sweet corn must be consumed fresh, canned, or frozen to prevent the kernels from becoming tough and starchy, as the maturation process of sweet corn involves converting sugar to starch.
De-husking and de-kernelling matured, soft, juicy, and tenderly sorted cobs of sweet corn results in IQF sweet corn kernels with a rich taste of sweet corn. Flowing kernels are manually separated, cleaned, blanched, and dewatered. The obtained product is then sieved, checked, packed, and run through a metal detector before being placed in an individual quick freezer (IQF) or blast freezer at -40°C. Overall, the operation is run while strictly upholding hygiene standards along the processing line.
Sensory :
Appearance Homogeneous, free from foreign matter & firm before thawing and soft after thawing & without ice sediments.
Foreign Matter : Absent
Blemish : <2% in 500 gm
Shrinkage : <2% in 500 gm
Clumps : <4% in 500 gm
Dehydrated : <1.5% in 500 gm
Empty Pieces : <2% in 500 gm
Processing Techniques :
Receiving, Sorting, De-husking, Splitting, Peeling, Washing, Blenching, Chilling, Freezing, Packing, Cold Storage, Dispatch
Method of Preservation :
Frozen in IQF, Blast & Plate freezer at -30 to -40*c. Packing in Blue Poly Bag & followed by White HDPE Bags Finally Bag Passed through the Metal Detector.
Packaging :
Primary Packing : LDPE Blue Bag
Secondary Packing : HDPE
Storage :
AT or Below -18*C
| PARAMETERS | LIMITS | REFERENCE DOCUMENTS/ TEST METHODS | FREQUENCY |
|---|---|---|---|
Brix at 20 degree Cl (Refractometer) | Min. 9.0-12 degree (+-1) | ISO 2173:2003 | Every Batch |
Peroxide test | -ve | FAO Method Chapter9 | Every Batch |
Total Plate Count [TPC]CFU/gm | NMT 40000 | IS 5402-2002 | Every Batch |
Yeast & Mold CFU/gm | NMT 500 | IS 5403-1999 | Every Batch |
Coliform CFU /gm | NMT 100 | IS 5401-PART1[2002] | Every Batch |
E. coli/gm | Absent | IS 5887 [PART1] | Every Batch |
Salmonella | Absent | IS 5887 [PART3] | Every Batch |
Staph.aureas | Absent | IS 5887 [PART8/SEC1]2002 | Every Batch |
Listeria monocytogenes | Absent | IS 14988 [PART1]2001 | Every Batch |