爆裂玉米的化学成分对微波膨化率的影响

通过测定黄玫瑰型３种不同产地的爆裂玉米的水分，淀粉，蛋白质含量，研究其对微波膨化效果的影响，同时对乙醇处理后的爆裂玉米的微波膨化效果，进行了初步探讨，结果表明，爆裂玉米的微波膨化率随淀粉含量的增加而提高，尤其是支链淀粉的含量；蛋白质和水分通过与淀粉之间的相互作用，影响爆裂玉米的微波膨化效果，微波膨化后，爆裂玉米的淀粉含量减少，低聚糖含量增加，蛋白质含量不变，乙醇浸渍后，可提高爆裂玉米的微波膨化率。     

酒精溶液浸泡处理对爆裂玉米微波常压与微波真空膨化的影响

本实验以膨化率为指标研究了酒精溶液浸泡处理对爆裂玉米微波常压与微波真空膨化的影响。实验证明 :经过 40 %酒精溶液处理后 ,当真空度为 93 3kPa时 ,爆裂玉米能够保持较好的爆花质量 ;爆裂玉米微波真空膨化比微波常压膨化具有较好的膨化特性。     

酒精溶液浸泡处理对爆裂玉米微波常压与微波真空膨化的影响

本实验以膨化率为指标研究了酒精溶液浸泡处理对爆裂玉米微波常压与微波真空膨化的影响。实验证明：经过40％酒精溶液处理后，当真空度为93．3kPa时，爆裂玉米能够保持较好的爆花质量；爆裂玉米微波真空膨化比微波常压膨化具有较好的膨化特性。     

食盐对微波真空膨化爆裂玉米的影响

以膨化率为指标研究了食盐对微波真空膨化爆裂玉米的影响。借助扫描电子显微镜技术对爆裂玉米经食盐溶液浸泡后胚乳细胞中淀粉粒排列的变化进行了比较 ,从而探讨了食盐产生影响的原因。实验证明 ,经过质量分数为 10 %的食盐溶液处理的爆裂玉米能够获得较好的微波真空膨化效果。     

水分对微波真空膨化爆裂玉米的影响

以膨化率为指标研究了水分对微波真空膨化爆裂玉米的影响。实验证明，水分含量的大小是影响膨化率的主要因素之一。在微波真空条件下，爆裂玉米获得膨化效果的水分含量是：爆裂玉米获得最佳膨化效果的水分含量是：真空度26.66KPa时，为11.3%；真空度93.3KPa时，为20.4%。     

爆裂玉米的水分含量对其油炸膨化率和微波膨化率的影响

研究了水分含量对黄玫瑰型爆裂玉米的两种膨化效果的影响。结果表明黄玫瑰型爆裂玉米含水量为13.85%时,油炸膨化率为最大,是19.8;含水量为13.67%时,微波膨化率为最大,是17.9。水分含量在8%～20％范围,油炸膨化率大于微波膨化率。     

氯化钠对爆裂玉米微波真空膨化的影响

用自行研制的微波真空装置探讨了氯化钠对爆裂型玉米微波真空膨化的影响.结果表明,爆裂型玉米的膨化率与氯化钠含量之间存在非线性关系.文章初步分析了实验现象,对微波真空膨化机理的研究方向提出了自己的看法.     

化学成分对普通玉米微波膨化的影响

通过测定３种普通玉米的蛋白质、淀粉、水分含量,探讨其对微波膨化效果的影响,同时对乙醇浸渍玉米后微波膨化效果的变化进行了初步研究。结果表明,普通玉米的微波膨化率随其淀粉含量的增加而提高;含支链淀粉多的玉米,微波膨化率也较高;乙醇处理后,蛋白质量减少,微波膨化率提高。     

微波对玉米籽粒膨化效果的影响

以膨化率为指标，试验探索了微波对不同品种，不同水分和不同粒度玉米的膨化效果的影响。从而确定最佳化膨化条件，并分析比较了挤压膨化与微波澎化率之间的差异，分析了微波膨化对玉米营养成分的影响。     

不同淀粉对大豆分离蛋白物料微波膨化效果的影响

以产品膨化率作为指标结合物料的微观组织结构,研究在大豆分离蛋白的物料中添加马铃薯淀粉、玉米淀粉以及糯米淀粉对其微波膨化效果的影响。研究表明添加糯米淀粉的蛋白物料微波膨化效果最佳,马铃薯淀粉次之,玉米淀粉最差,糯米淀粉添加量以6%较为适宜。     

Studies on Popping of Popcorn in a Microwave Oven

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.     

The effects of ingredients on popcorn popping characteristics

Response surface methodology was used to evaluate the effects of ingredients on popcorn popping characteristics. The effects of different ingredients on the expansion volume and unpopped kernel ratio of popcorn in a conventional popper and a microwave oven were evaluated and optimized by response surface methodology. The regression models were significant and had R² value in the range of 0.919–0.956. The optimum levels of ingredients for microwave popping were 4.4% salt, 5.9% vegetable oil, 0% sodium bicarbonate and 16.4% butter, this formulation giving an expansion volume of 33.1 mL g^?1. In the case of conventional popping, the maximum expansion volume of 37.3 mL g^?1 was obtained for 3.5% salt, 6% vegetable oil, 0.10% sodium bicarbonate and 12.9% butter.     

EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARS

Three popcorn genotypes, Koç Cin (composite), Nermin Cin and Ant Cin-98 (hybrid) were investigated for the effects of kernel size (4  <  D  <  5 and 5  <  D  <  6), popping methods (conventional and microwave) and moisture content (10, 12 and 14%) on popcorn quality. The relationships between physical kernel properties and popping characteristics were also researched. The Nermin Cin popcorn cultivar had the highest expansion volume, flake size and the lowest percentage of unpopped kernel values among genotypes. 5  >  D  >  6 mm kernel fraction and the conventional method produced higher popcorn quality in all popcorn cultivars. The optimum moisture levels for the highest expansion volume changed between 12 and 14% for different cultivars. The correlation coefficient between kernel properties (width, sphericity, L , a and b) and expansion volume were found significant ( P <  0.01) in microwave popping method. Color a had high direct effects on expansion volume in conventional and microwave popping methods according to path coefficient analysis. L values of popcorn cultivars negatively correlated with expansion volume in both popping methods.

PRACTICAL APPLICATIONS

Physical parameters like width, sphericity and color values were found important in predicting popping quality. Color values should be used to predict expansion volume instead of classic physical properties for ease ofmeasurement. Conventional popping method, 5 > D > 6 kernel size and 12–14% moisture content parameters should be used for optimum popcorn quality.     

Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn

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.     

Pericarp Thickness and Other Kernel Physical Characteristics Relate to Microwave Popping Quality of Popcorn

The popping performance of 18 popcorn hybrids was studied using 2 microwave treatments, with and without salt, and 1 conventional method. Differences in popping quality indices between the 2 microwave treatments, indicated a negative effect of salt on popping for the majority of hybrids. Pericarp thickness, kernel volume, sphericity, diameter ratio, thousand kernel weight, hardness, and density were investigated. Pericarp thickness gave highest correlation with expansion volume in microwave and conventional popping while sphericity correlated slightly better in unsalted microwave popping. Regression models, which predict expansion volume in terms of pericarp thickness and kernel shape and size, were developed for both microwave and conventional popping.     

Effects of bag capacity,storage time and temperature,and salt on the expansion volume of microwave popcorn

This study investigated the effects on the poppability of microwave popcorn of (a) different‐capacity microwavable bags, (b) different storage times and temperatures employed to expose corn and slurry charges in bags, and (c) various salt levels used in the formulation. While larger microwave bags produced the greatest expansion volume, an increase of salt content in the formulation decreased it. Furthermore, the expansion volume was greatest after 8 weeks in storage at 90 °F. © 2000 Society of Chemical Industry     

Comparison of sensory properties of popcorn from various types and sizes of kernel

Three rice‐type popcorns (red, white and yellow) and one pearl‐type popcorn (yellow) were used in this study. All types were sized into three fractions (5 < D < 6 mm, 6 < D < 7 mm and D > 7 mm) by screening with round‐hole sieves. Samples were tested for popping quality and suitability for popping, and the sensory properties of the popcorns were evaluated. A popcorn popper with a maximum operating temperature of 226 °C was used for popping the samples (25 g). Both kernel type and size affected the expansion volume and the number of unpopped kernels. Yellow pearl‐type (YPT) and white rice‐type (WRT) popcorns showed good popping performance. The popping properties of the smallest‐sized kernels were better than those of the other fractions. Popcorn type significantly affected the flake size uniformity, flake shape uniformity, flake colour, crispness and taste of the products. Analysis of variance (ANOVA) and principal component analysis (PCA) showed that that kernel size was of great importance for the expansion volume, which was negatively correlated with number of unpopped kernels, 1000‐kernel weight and diameter ratio and positively correlated with flake size, kernels per 25 g, crispness and tenderness. © 2001 Society of Chemical Industry