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 journalArticle

44 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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