| 【英文篇名】 |
The Effects of Moisture Content in Popcorn on the Expanding Rate of Oil Frying and Microwave |
| 【作者中文名】 |
綦菁华; 王玫; 刘建慧; 王卫峰; |
| 【作者单位】 |
北京农学院; |
| 【文献出处】 |
粮食与饲料工业, CEREAL & FEED INDUSTRY, 编辑部邮箱 1999年 06期
期刊荣誉：中文核心期刊要目总览 ASPT来源刊 CJFD收录刊 |
| 【关键词】 |
爆裂玉米; 含水量; 膨化率; |
| 【英文关键词】 |
popcornmoisture contentexpanding rate; |
| 【摘要】 |
研究了水分含量对黄玫瑰型爆裂玉米的两种膨化效果的影响。结果表明：黄玫瑰型爆裂玉米含水量为１３８５％时，油炸膨化率为最大，是１９８；含水量为１３６７％时，微波膨化率为最大，是１７９。水分含量在８％～２０％范围，油炸膨化率大于微波膨化率。 |
| 【英文摘要】 |
The effects of moisture content in yellow popcorn on two expanding results were studied. The results showed that the expanding rate of oil frying was the highest (19.8) when the moisture content in yellow popcorn was up to 13.85% , and the expanding rate of microwave was the highest (17.9) when the moisture content was 13.67%. The expanding rate for oil frying was higher than that of microwave when the moisture content in the corn was up to 8%20%. |
| 【DOI】 |
cnki:ISSN:1003-6202.0.1999-06-021 |
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