Mechanism of popcorn popping

Hoseney, R. C.; Zeleznak, Kathleen; Abdel‐Rahman, Abdel A.

doi:10.1016/s0733-5210(83)80007-1

Cited by 183 publications

(185 citation statements)

References 4 publications

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“…As a result, enough steam pressure is generated inside the grain kernel that corresponds to a temperature of 177°C, which is equivalent to 135 psi pressure. This condition propels the free and bound water to evaporate suddenly, resulting in expanded starch (Hoseney et al 1983) and due to sudden pressure release, cooking and expansion of the endosperm takes place. Therefore, the reason for the positive impact of moisture conditioning on popping yield sorghum grains may be due to the development of sufficient vapour pressure inside the grain so that maximum number of grains popped well.…”

Section: Effect Of Pretreatments On Popping Yieldmentioning

confidence: 99%

“…Popped sorghum is produced by popping process, which is a method of dry heat application; where grains are exposed to high temperature for a short time (HTST). Popping occurs when a superheated vapour is produced inside the grain by instantaneous heating, which cooks the grain and expands the starchy endosperm (Hoseney et al 1983). Pop sorghum is a primary source of carbohydrates and has better starch and in-vitro digestibility as compared to raw sorghum grain (Saravanabavan et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg −1 and residence time of 140 s.

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Section: Effect Of Pretreatments On Popping Yieldmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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“…Quando a amostra-piloto atingiu a umidade de 12%, as caixas com as amostras foram retiradas da câmara e colocadas no balcão de trabalho em condições de ambiente. O monitoramento da umidade da amostra-piloto, durante a avaliação de CE, revelou variação de 11,0% a 12,0%; considerada normal por ALEXANDER e CREECH (1977), HOSENEY et al (1983) e PACHECO et al (1998.…”

Section: Introductionunclassified

Predição de ganhos genéticos por índices de seleção na população de milho pipoca UNB-2U sob seleção recorrente

Santos

Júnior

et al. 2007

Bragantia

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Com o intento de selecionar progênies superiores para a efetiva concentração de alelos favoráveis em uma população de terceiro ciclo de seleção recorrente intrapopulacional em famílias de meios-irmãos de milho-pipoca, avaliaram-se 192 progênies em delineamento em blocos casualizados com duas repetições em dois ambientes distintos: Colégio Estadual Agrícola Antônio Sarlo, em Campos dos Goytacazes, e Estação Experimental da PESAGRO-RIO, em Itaocara, Rio de Janeiro, em 2004/05. Definiu-se a intensidade de seleção de 15,6%, correspondendo ao número de trinta famílias de meios-irmãos para continuidade do programa. Foram empregados os índices de seleção de Smith e Hazel, Pesek e Baker, Williams, e Mulamba e Mock. O índice de Mulamba e Mock proporcionou as magnitudes mais elevadas de ganhos preditos para a maioria das características, incluindo-se capacidade de expansão e produção, com valores respectivos de 7,16% e 10,00%, na utilização de pesos arbitrários atribuídos por tentativas.

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“…Three major parameters of interest to industry are the expansion volume, the flake size, and the percent of unpopped kernels. We respectively assign the following variables to these three parameters with their proper definitions [1,2]: σ = total popped volume (cm 3 ) original sample weight (g) , π = total popped volume (cm 3 ) number of popped kernels , ω = number of unpopped kernels original number of kernels .…”

Section: Introductionmentioning

confidence: 99%

Increasing the size of a piece of popcorn

Quinn

Hong

Both

2005

Physica A: Statistical Mechanics and its Applications

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Popcorn is an extremely popular snack food in the world today. Thermodynamics can be used to analyze how popcorn is produced. By treating the popping mechanism of the corn as a thermodynamic expansion, a method of increasing the volume or size of a kernel of popcorn can be studied. By lowering the pressure surrounding the unpopped kernel, one can use a thermodynamic argument to show that the expanded volume of the kernel when it pops must increase. In this project, a variety of experiments are run to test the validity of this theory. The results show that there is a significant increase in the average kernel size when the pressure of the surroundings is reduced.

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Mechanism of popcorn popping

Cited by 183 publications

References 4 publications

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Predição de ganhos genéticos por índices de seleção na população de milho pipoca UNB-2U sob seleção recorrente

Increasing the size of a piece of popcorn

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