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<p>The growing demand for convenience foods has shifted consumption patterns away from traditional corn-based dishes due to their lengthy preparation times. This study developed quick-cooking parboiled polished corn (PPC) by combining calcium chloride (CaCl<sub>2</sub>) treatment and intermittent freeze–thaw drying. The process involved soaking in 0.25% CaCl₂, followed by freezing (− 20&#xa0;°C) and drying (70&#xa0;°C) cycles. The results revealed that the combination of CaCl<sub>2</sub> and intermittent freezing significantly reduced rehydration time from approximately 100&#xa0;min to 17.64&#xa0;min in glutinous corn and 20.28&#xa0;min in yellow corn. Yellow corn treated with CaCl<sub>2</sub> and freezing exhibited the highest water absorption (357.33%) and volume expansion (333.33%), which correlated with a significant reduction in bulk density to 0.40&#xa0;g/cm<sup>3</sup>. Scanning Electron Microscopy (SEM) analysis confirmed that the intermittent freeze-thaw drying process induced a macroporous architecture, with pore sizes reaching 77.95&#xa0;μm in yellow corn, compared to only 8.64–11.88&#xa0;μm in non-frozen samples. Importantly, these structural transformations occurred without altering the chemical functional groups of starch matrices. This study demonstrates that integrating CaCl<sub>2</sub> and freeze-thaw drying cycles provides an efficient method for producing high-porosity intermediate corn products, facilitating the rapid preparation of traditional foods in modern culinary contexts.</p>

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Synergistic effects of calcium chloride and intermittent freeze-thaw drying on the physicochemical and morphological properties of parboiled polished corn

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月26日

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  • Arfina Sukmawati Arifin,
  • Dwi Soemo Astuti,
  • Meta Mahendradatta,
  • Irwan Irwan,
  • Nuttakan Nitayapat,
  • Abu Bakar Tawali

摘要

The growing demand for convenience foods has shifted consumption patterns away from traditional corn-based dishes due to their lengthy preparation times. This study developed quick-cooking parboiled polished corn (PPC) by combining calcium chloride (CaCl2) treatment and intermittent freeze–thaw drying. The process involved soaking in 0.25% CaCl₂, followed by freezing (− 20 °C) and drying (70 °C) cycles. The results revealed that the combination of CaCl2 and intermittent freezing significantly reduced rehydration time from approximately 100 min to 17.64 min in glutinous corn and 20.28 min in yellow corn. Yellow corn treated with CaCl2 and freezing exhibited the highest water absorption (357.33%) and volume expansion (333.33%), which correlated with a significant reduction in bulk density to 0.40 g/cm3. Scanning Electron Microscopy (SEM) analysis confirmed that the intermittent freeze-thaw drying process induced a macroporous architecture, with pore sizes reaching 77.95 μm in yellow corn, compared to only 8.64–11.88 μm in non-frozen samples. Importantly, these structural transformations occurred without altering the chemical functional groups of starch matrices. This study demonstrates that integrating CaCl2 and freeze-thaw drying cycles provides an efficient method for producing high-porosity intermediate corn products, facilitating the rapid preparation of traditional foods in modern culinary contexts.