Studies on Popping of Popcorn in a Microwave Oven

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1746-1749
Number of pages4
JournalJournal of Food Science
Volume53
Issue number6
DOIs
StatePublished - 1988

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popping
popcorn
microwave ovens
Microwaves
Oils
Salts
Temperature
seeds
water content
frozen storage
ambient temperature
salts
oils

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Studies on Popping of Popcorn in a Microwave Oven. / LIN, Y. E.; Anantheswaran, Ramaswamy C.

In: Journal of Food Science, Vol. 53, No. 6, 1988, p. 1746-1749.

Research output: Contribution to journalArticle

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