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....

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Veröffentlicht in:	Journal of food science 1990-09, Vol.55 (5), p.1352-1355
Hauptverfasser:	Pordesimo, L.O. (The Pennsylvania State Univ., University Park, PA), Anantheswaran, R.C, Fleischmann, A.M, Lin, Y.E, Hanna, M.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences CALIDAD Cereal and baking product industries COCINADO POR MICROONDAS Cooking Corn CUISSON MICROONDES Food industries Fundamental and applied biological sciences. Psychology MAIS A ECLATER MAIZ DE PALOMITAS PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE QUALITE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS
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