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"This is the first study on the continuous infrared expansion technology for popcorn popping, and the findings show that the IR expansion method is very efficient in the popcorn popping process," the authors conclude in ACS Food Science & Technology, 2022, DOI: 10.1021/acsfoodscitech.2c00188

Excerpt:

>This latest paper follows up on [previously published] proof of principle to take a closer look at how the continuous infrared cooking process affects key features of popcorn: color, shape, odor, taste, and texture (which is influenced by how much the popcorn expands), all of which contribute to the sensory pleasures of popcorn.

>[Shavandi et al.] used the same prototype infrared popcorn popper as before for their experiments, testing power levels of 600, 700, and 800 W. Then a sensory panel of taste testers evaluated the final products on a scale of 1 to 5.

>The team found that using 700 W power produced the highest yield of fully or semi-popped popcorn.

>That power level also produced the highest ratings (4 or higher) by the sensory panel, who identified those batches as having the best color, taste, and firmness.

Jennifer Ouellette, 28 December 2022, Ars Technica (Condé Nast)

This is the research we need right now. Not the research we deserve, but definitely the research we need.

Good to see science is investigating the really important topics

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Maybe reverse the 2

It wasn’t clear if their study compared to popcorn popped by traditional methods. Perhaps that is the next phase of the study.

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I'm going to need 3 peer reviewed double blind studies and a white paper by next Tuesday on this topic.

Would love the grant proposal. I want to know the best way to make popcorn. Done!

I’m sure the slugs at Gold Medal Products in Cincinnati Ohio are all over this technology.

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Those folks are great!

Oompa Loompas of the Carny World.

Anybody get the impression that maybe these boffins got high and just started making popcorn... then got caught and the extended cover up led to this paper?