Popping of amaranth seeds in hot air and superheated steam

Amaranth seeds can be popped by evaporation of contained moisture during heating. The relationships among the expansion ratio by popping and the type of heating media, gas temperature, initial moisture content of the seeds and heating time were clarified based on empirical study. And using a simple calculation model, the popping mechanism and effect of initial condensation of superheated steam were investigated. According to the results, the maximum volume of the seeds after popping was 8.7 times greater than that of raw seeds at optimal conditions. Compared with the case of hot air, the expansion ratio by superheated steam was slightly lower.