Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn

L. O. PORDESIMO, R. C. ANANTHESWARAN, A. M. FLEISCHMANN, Y. E. LIN, M. A. HANNA

Research output: Contribution to journalArticlepeer-review

49 Scopus citations

Abstract

Nondestructive physical property measurements, such as kernel size, sphericity, specific gravity and elastic deformation were evaluated as indicators of the popping characteristics of microwave popcorn. A greater expansion volume was observed in varieties having sphericity values greater than 0.70. Within a given variety, larger kernel sizes resulted in a lower unpopped kernel ratio and the expansion volume and flake size were higher for kernels with a higher specific gravity. The elastic deformation was found to have no correlation with microwave popping.

Original languageEnglish (US)
Pages (from-to)1352-1355
Number of pages4
JournalJournal of Food Science
Volume55
Issue number5
DOIs
StatePublished - Sep 1990

All Science Journal Classification (ASJC) codes

  • Food Science

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