Strength and Frictional Properties of Popcorn Kernel as Affected by Moisture Content

Figures & data

Figure 1 Orientation of kernel during loading.

Figure 2 Schematic view of friction test.

Table 1 Effects of moisture content on the size, mass, and volume of the popcorn kernel

Moisture content, % d.b.	7.78	12.24	16.72
Length, mm	7.27 ± 0.65 ^a	7.45 ± 0.65 ^ab	7.65 ± 0.64 ^bc
Width, mm	5.73 ± 0.58 ^a	5.90 ± 0.58 ^ab	6.01 ± 0.50 ^bc
Thickness, mm	4.26 ± 0.67 ^a	4.45 ± 0.64 ^ab	4.56 ± 0.64 ^bc
Geometric mean diameter, mm	5.60 ± 0.37 ^a	5.78 ± 0.39 ^b	5.92 ± 0.34 ^c
Volume, mm^3	94.53 ± 9.05 ^a	101.29 ± 7.49 ^b	113.33 ± 8.22 ^c
Mass, g	0.12 ± 0.2 ^a	0.13 ± 0.2 ^b	0.14 ± 0.3 ^c
^[a, b, c]In a given row, mean followed by same letters are no significantly different at the P = 0.01 level. Means ± standard deviation.

Figure 3 Typical force-deformation characteristics of kernel for different moisture contents.

Figure 4 Effect of moisture content on deformation at rupture point.

Figure 5 Effect of moisture content on rupture force.

Figure 6 Effect of moisture content on energy absorbed.

Figure 7 Effect of moisture content on hardness.

Figure 8 Effect of moisture content on toughness.

Figure 9 Effect of moisture content on dynamic coefficient of friction of popcorn.