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.

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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

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IQF Sweet Corn Kernels

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