| 水分对微波真空膨化爆裂玉米的影响 |
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| 引用本文： | 黄儒强,芮汉明,曾庆孝.水分对微波真空膨化爆裂玉米的影响[J].食品与机械,2002(6):15-16. |
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| 作者姓名： | 黄儒强 芮汉明 曾庆孝 |
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| 作者单位： | 华南理工大学食品学院博士研究生，510640 广州 |
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| 摘 要： | 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%。
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| 关 键 词： | 水分 微波真空 膨化 爆裂玉米 |
| 修稿时间： | 2002年8月29日 |
The effect of moisture on microwave vacuum popping of popcorn |
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| Huang RuqiangRui HanmingZeng Qingxiao.The effect of moisture on microwave vacuum popping of popcorn[J].Food and Machinery,2002(6):15-16. |
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| Authors: | Huang RuqiangRui HanmingZeng Qingxiao |
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| Affiliation: | Huang RuqiangRui HanmingZeng Qingxiao |
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| Abstract: | The effect of moisture on microwave vacuum popping of popcorn according to the index of the volume expansion ratio was studied.The fact was found that the moisture content of popcorn was one of the primary factors to affect the volume expansion ratio.Under the condition of microwave vacuum the moisture contents of popcorn which could be obtained the optimum popping effect were 11.3% with vacuum of 26.66 KPa and 20.4% with vacuum of 93.3 KPa. |
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| Keywords: | Popcorn Moisture Popping Microwave vacuum |
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