Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn

Authors

  • L.O. PORDESIMO,

    1. Authors Pordesimo, Anantheswaran and Lin, formerly with the Univ. of Nebraska, presently are with the Dept. of Food Science, 111 Borland Lab, The Pennsylvania State Univ., University Park, PA 16802. Authors Fleischmann and Hanna are with the Dept. of Agricultural Engineering and Dept. of Food Science & Technology, Univ. of Nebraska-Lincoln, Lincoln, NE 68583.
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  • R.C. ANANTHESWARAN,

    1. Authors Pordesimo, Anantheswaran and Lin, formerly with the Univ. of Nebraska, presently are with the Dept. of Food Science, 111 Borland Lab, The Pennsylvania State Univ., University Park, PA 16802. Authors Fleischmann and Hanna are with the Dept. of Agricultural Engineering and Dept. of Food Science & Technology, Univ. of Nebraska-Lincoln, Lincoln, NE 68583.
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  • A.M. FLEISCHMANN,

    1. Authors Pordesimo, Anantheswaran and Lin, formerly with the Univ. of Nebraska, presently are with the Dept. of Food Science, 111 Borland Lab, The Pennsylvania State Univ., University Park, PA 16802. Authors Fleischmann and Hanna are with the Dept. of Agricultural Engineering and Dept. of Food Science & Technology, Univ. of Nebraska-Lincoln, Lincoln, NE 68583.
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  • Y.E. LIN,

    1. Authors Pordesimo, Anantheswaran and Lin, formerly with the Univ. of Nebraska, presently are with the Dept. of Food Science, 111 Borland Lab, The Pennsylvania State Univ., University Park, PA 16802. Authors Fleischmann and Hanna are with the Dept. of Agricultural Engineering and Dept. of Food Science & Technology, Univ. of Nebraska-Lincoln, Lincoln, NE 68583.
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  • M.A. HANNA

    1. Authors Pordesimo, Anantheswaran and Lin, formerly with the Univ. of Nebraska, presently are with the Dept. of Food Science, 111 Borland Lab, The Pennsylvania State Univ., University Park, PA 16802. Authors Fleischmann and Hanna are with the Dept. of Agricultural Engineering and Dept. of Food Science & Technology, Univ. of Nebraska-Lincoln, Lincoln, NE 68583.
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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.

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