The inquiry into the process of popcorn popping was sparked by my love for and frequent consumption of this delightful snack. The transformation of these small seeds into popcorn within a matter of minutes is truly fascinating, akin to a captivating scientific experiment. I believe that the heating of the seeds at a specific temperature and duration is what induces the popping phenomenon. However, caution should be exercised as they can easily burn if exposed to excessive heat. My curiosity remains piqued as I eagerly anticipate uncovering the reasons behind popcorn’s captivating popping process. It is worth noting that moisture within the kernel is one of the three crucial elements responsible for this mesmerizing transformation.
When the popcorn kernel is heated, the moisture inside it expands, and it requires a moisture content of 13.5-14% to pop. In hot temperatures, the kernels absorb water until they become dry and then they pop. The popping sound in the microwave is produced when steam transforms the kernels by turning them inside out. Another crucial element is the starch within the kernel, which is a peculiar white solid that forms during the popping process. The kernel has two inner layers known as pericarp, consisting of a circle of soft starch encasing a small droplet of water. This water creates steam within the kernel.
When heated, the starch within each kernel transforms into a very hot goop, while the outer hard shell, which is resistant to water, allows the pressure to gradually build up until it can no longer contain the steam. This is the point at which popcorn starts popping. Upon bursting, the previously soft starch expands to 30 or even 50 times its original size, causing the kernel to turn inside out. As a result, smaller round kernels with harder shells tend to expand the most. In conclusion, each kernel contains both a small water droplet stored within a soft starch circle, which generates moisture, and a tough outer shell enveloping the soft starch.
Moisture is crucial for the popping process of popcorn as it determines the percentage required for successful popping. At approximately 212 degrees, water transforms into steam and alters the starch within the kernel. As the heat rises to approximately 347 degrees, the pressure inside the grain increases to 135 pounds per square inch, causing the hull or pericarp to burst open. Consequently, the steam trapped inside the kernel is released, resulting in the popping phenomenon of popcorn.
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