PHYSICAL-PROPERTIES AS INDICATORS OF POPPING CHARACTERISTICS OF MICROWAVE POPCORN

被引：45
|
作者：
PORDESIMO, LO
ANANTHESWARAN, RC
FLEISCHMANN, AM
LIN, YE
HANNA, MA
机构：
[1] UNIV NEBRASKA,DEPT AGR ENGN,LINCOLN,NE 68583
[2] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb03934.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：1352 / 1355
页数：4
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