![<?echo $_SERVER['SERVER_NAME'];?>](/template/twentyseventeen/skin/images/header.jpg)
The effect of moisture on the explosion is determined by its presence within the popcorn. In general, there are roughly four existing forms of moisture in popcorn: hydration, colloidal absorption, free state, and surface adsorption. The hydration state and the colloidal absorption state of the water content are not high, but they are hydrogen-bonded with the other compounds in the popcorn, and the binding is tight. Under certain external forces, the compound molecules that are bound thereto are affected. The expansion of popcorn is mainly achieved by exerting an effect on this part of water.
Extrusion power is mainly caused by the release of energy from the water inside the popcorn.
The effect of moisture on the expansion rate of popcorn starch grain under scanning electron microscope under different vacuum degree Under the microwave vacuum condition, a certain degree of vacuum reduces the boiling point of water, so that it can be vaporized at low temperature. Explosion occurs when the pressure of steam generated inside the popcorn exceeds the maximum pressure that the structure can withstand. However, if the popcorn moisture content is too high, the expansion rate will reduce the excess water will cause the inappropriate expansion of the region of the absorbent colloid in the popcorn, resulting in the advance gelatinization of popcorn in the pressurized section due to an elevated temperature portion of the starch. Or partial protein leading to denaturation. Instead, it hindered the expansion. When the moisture content is low, sufficient steam pressure cannot be formed inside the material, the grain cannot be fully expanded, and overheating occurs easily, and the bursting property is small.
Therefore, to determine the appropriate degree of vacuum and moderate water content in order to ensure the best expansion effect.
In addition, as can be seen from the figure, under the different vacuum conditions, the impact of moisture on the expansion rate appears two peaks. The reasons may be: First, in the microwave vacuum conditions, the boiling point of water decreases, the thermal efficiency of the system increases, and when the moisture is higher, the effect of instantaneous vaporization can also be achieved, which promotes explosion of the burst corn. Second, excessive water can cause improper expansion of the absorbent colloidal region in popcorn, resulting in premature starch gelatinization or partial protein premature denaturation in the pressurized section of the pressurized section due to an increase in temperature. Only when the vacuum is increased, the bulking effect is increased. To achieve a satisfactory level. When the moisture content is about 15%, the expansion of the absorbent colloid region in the popcorn has not yet been reached, but the free state water and the surface adsorption state water. As described above, this part of the water vaporizes first, resulting in a lower vapor pressure in the material. Therefore, the expansion rate is low.
Conclusion Water has an important influence on the expansion of popcorn. The content of the water directly affects the expansion rate of popcorn, and it also has a great influence on the mouthfeel. High moisture, popcorn is not crunchy; water is low, there are hard particles in the popcorn, all affect its commercial value. Under microwave vacuum conditions, with the change of vacuum degree, the optimum moisture content is: when the vacuum degree is 2666KPa, the moisture content is 113%; when the vacuum degree is 933KPa, the moisture content is 204%.
Data Center Container,Telecom Container,Prefab Telecom Container,Data Container
Yangzhou Tonglee Reefer Container Co., Ltd. , http://www.cimctlc.com