究了爆裂玉米籽粒含水量与其膨爆效果的相关性。结果表明 ,烘爆处理时 ,当达到可爆温度(190～ 195℃ )、籽粒含水量 14 %时 ,其膨胀系数、爆花率、成形玉米花粒数最高 ,分别达 2 1.9%、99.5 %、96 .5 % ,不成形玉米花粒数少 ,为 3.0 % ,处女粒最少 ,仅为 0 .5 %。膨爆效果与含水量密切相关 ,这可为食品加工实现含水量控制提供科学依据。 The correlation between the water content of popcorn kernel and its popping effect was studied. The results showed that the expansion coefficient, popcorn rate and the number of formed corn grains reached the highest values ​​of 2 1.9% and 99.5% when the explosive temperature reached 190 ~ 195 ℃ and the seed moisture content was 14% , 96.5%. The number of unformed popcorn was 3.0%, the fewest grains was only 0.5%. Explosion explosion effect and water content are closely related, which can provide a scientific basis for food processing to achieve water content control.