IGBT
Lifer
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?Through this study, we now have a better understanding of the science behind why unpopped kernels occur and how we can use this knowledge to go about reducing their number,? says Hamaker, who is director of Purdue?s Whistler Center for Carbohydrate Research.
Hamaker and his associates analyzed 14 different genetic varieties of yellow popcorn and compared their microwave popping performance. Using the same experimental conditions, they determined that the number of unpopped kernels ranged from 4 percent (best) to 47 percent (worst), depending on the variety. The researchers then analyzed the properties of the better performing kernels to determine which factors contributed to their outcome.
?Through this study, we now have a better understanding of the science behind why unpopped kernels occur and how we can use this knowledge to go about reducing their number,? says Hamaker, who is director of Purdue?s Whistler Center for Carbohydrate Research.
Hamaker and his associates analyzed 14 different genetic varieties of yellow popcorn and compared their microwave popping performance. Using the same experimental conditions, they determined that the number of unpopped kernels ranged from 4 percent (best) to 47 percent (worst), depending on the variety. The researchers then analyzed the properties of the better performing kernels to determine which factors contributed to their outcome.