Generation and Evaluation of Modified Opaque-2 Popcorn Suggests a Route to Quality Protein Popcorn

The Mathematics of Popcorn

A kernel of popping corn consists of a hard outer shell called the pericarp which is impermeable to moisture and a dense center filled with starch, water and some oil[8]. As the kernel is heated, internal pressure rises to approximately 135 psi, at which point the pericarp bursts. The steam and starch expands to a foam which rapidly cools forming the popcorn. Variations in the strength of the p...

Evaluation of popcorn germplasm for resistance to pink stem borer

Image en popcorn cérébrale

Cerebral cavernous are vascular lesions defined by the presence of deformed capillaries without interposition of nervous tissue. These are relatively rare (0.1 to 0.5% of the general population and less than 5% are symptomatic), clinical symptomatology is dominated by hemorrhage and epilepsy, and also depends on the location. Cerebral MRI is the gold standard for diagnosis, therapeutic approach...

Controlling the Size of Popcorn

We present a thermo-statistical model of popcorn production and propose a way to control the final size of the popcorn by monitoring only the chamber pressure. P.A.C.S: 05.20-y, 01.55.+b, 01.90+g, 05.70-2. How can one control the size of popcorn? The food industry may have ample reason to seek for ways to double or triple the size of popcorn, because large popcorn may be pleasing to the eyes, p...

Effects of Aeration on the Quality of Popcorn

Gentle in-store drying of popping corn may reduce the risk of stress fissures being generated, an effect which reduces popcorn expansion volume. In order to allow optimisation studies of in-store drying to be conducted, thermophysical properties of two current Australian popping corn varieties were measured in the range 30-50°C, at moisture contents from 12% to 20% wb. Models were developed for...