Abstract
ABSTRACTNondestructive 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.
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