不同溶液浸泡处理对爆裂玉米微波真空膨化的影响

以膨化率为指标研究了水分、食盐和乙醇等溶液浸泡处理对微波真空膨化爆裂玉米的影响。借助扫描电子显微镜技术对它们影响微波真空膨化爆裂玉米的机理进行了探讨。实验证明，水分含量的大小是影响膨化率的主要因素之一。在微波真空条件下，爆裂玉米获得最佳膨化效果的水分含量在真空度26．66kPa时为11．3％，真空度93．3kPa时为20．4％．经过10％的食盐溶液和40％的乙醇溶液处理的爆裂玉米能够获得较好的微波真空膨化效果。

Effect of Popcorn Dipped in Different Liquors on Microwave Vacuum Popping

The effect of popcorn dipped in different liquors such as moisture, salt water and alcohol on microwave vacunm popping was studied in this paper according to the index of the volume expansion ratio. It was found that the moisture content of popcorn was one of the primary factors to affect the volume expansion ratio. Under the microwave vacuum condition, the optimum popping effect occurs when the moisture content was 11.3% with vacuum 26.66 kPa and 20.4% with vacuum 93.3 kPa; Popcorn which is soaked in 10% (mass fraction) salt solution and in 40% alcohol solution respectively could obtain optimum microwave vacuum popping effect.