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Studies on Popping of Popcorn in a Microwave Oven
Author(s) -
LIN Y. E.,
ANANTHESWARAN R. C.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07832.x
Subject(s) - volume (thermodynamics) , moisture , expansion ratio , microwave oven , volume expansion , microwave , chemistry , materials science , mineralogy , composite material , mathematics , thermodynamics , engineering , physics , medicine , telecommunications
The popping performances of five different varieties of popcorn with moisture contents ranging from 8–18% w.b. were studied using a Litton microwave oven. Each variety was found to have different optimum moisture contents for maximum expansion volume and for minimum unpopped kernel ratio. In one variety (M‐045) the expansion volume correlated with the size of the kernels. Long term frozen storage increased the popped volume in comparison with storage at room temperature. The effect of salt and oil on the popping performance of popcorn was complex. The presence of any surface damage on the kernels decreased the expansion volume significantly.