"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)