爆裂玉米的水分含量对其油炸膨化率和微波膨化率的影响

The Effects of Moisture Content in Popcorn on the Expanding Rate of Oil Frying and Microwave

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１３８５％时，油炸膨化率为最大，是１９８；含水量为１３６７％时，微波膨化率为最大，是１７９。水分含量在８％～２０％范围，油炸膨化率大于微波膨化率。

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%.