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对爆裂玉米爆裂特性的研究结果表明：爆裂初始温度为１７０℃，爆花率仅为２．４７％，膨胀系数也只有１．８３。随温度的升高爆花率与膨胀系数急剧上升，到２００℃时爆花率和膨胀系数最高，分别达到９８．７６％和３５．４，高于２００℃二者缓慢降低。不同原料粒度对膨胀系数和单花体积影响较大，而对爆花率影响较小。膨胀系数以５～６ｍｍ最高达２９．２，＞７ｍｍ最低为２１．０３；单花体积以６～７ｍｍ最高达４．４４ｃｍ３，以４～５ｍｍ最低为２．３２ｃｍ２。
The research on burst characteristics of burst corn showed that the initial burst temperature was 170 ℃, the popping rate was only 2.47%, and the expansion coefficient was only 1.83. With the increase of temperature, the popularization rate and expansion coefficient increase sharply, and the popularization rate and expansion coefficient reach the highest at 200 ℃, reaching 98.76% and 35.4 respectively, while those above 200 ℃ decrease slowly. Different raw material particle size has a greater impact on the expansion coefficient and single flower volume, but less impact on popcorn rate. The expansion coefficient of 5 ~ 6mm up to 29.2,> 7mm minimum 21.03; single flower volume to 6 ~ 7mm up to 4.44cm3 to 4 ~ 5mm minimum 2.32cm2.