Pericarp Thickness and Other Kernel Physical Characteristics Relate to Microwave Popping Quality of Popcorn
作者： A.A. MOHAMED , R.B. ASHMAN , A.W. KIRLEIS
DOI: 10.1111/J.1365-2621.1993.TB04271.X
关键词: Diameter ratio 、 Volume (thermodynamics) 、 Kernel (statistics) 、 Composite material 、 Sphericity 、 Quality (physics) 、 Microwave 、 Chemistry
摘要: The popping performance of 18 popcorn hybrids was studied using 2 microwave treatments, with and without salt, 1 conventional method. Differences in quality indices between the indicated a negative effect salt on for majority hybrids. Pericarp thickness, kernel volume, sphericity, diameter ratio, thousand weight, hardness, density were investigated. thickness gave highest correlation expansion volume while sphericity correlated slightly better unsalted popping. Regression models, which predict terms pericarp shape size, developed both
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