The effect of infrared on some physical and sensory properties of popcorn

The main objective of this study, the effect of infrared (IR) on popcorn produced at IR power 550, 450 and 350 W and sample distance from the radiation source of 10, 20 and 30 cm on changing some physical and sensory properties of popcorn (papping properties, sensory evaluation, surface morphology (SEM) and temperature profile) was investigated. It was observed that typically with increasing IR power and decreasing the distance of the samples from the infrared radiation source, the popping yield, volume expansion rate and popping percentage increased significantly (P <0.05), and the beginning of popping commencement, expansion residue and the bulk density decreased significantly (P <0.05). In SEM analysis, the texture of popcorn produced by IR, after increasing the volume and changing the starch structure of the samples, turned into a honeycomb, and this factor increased the starch volume of the samples and naturally increased the total volume of samples after the popcorn production process by IR has occurred. It was found that the valley of popcorn produced by IR increases the size of pores by reducing the sample distance from the IR source and increasing the power of the IR lamp, or in other words, the number of holes per unit area decreases. The highest heat generated in IR-produced popcorns was measured at IR power 550 W and a distance of 10 cm at 274 Cº. The highest sensory evaluation score given by sensory panels was assessed in IR-produced popcorns at IR power 550 W and distance of 10 cm. According to the results, the IR popping process has a high efficiency to produce popcorn.