curiosity journal

Write something youve always wondered about.

ANSWER

What makes Popcorns Pop

Whether one is sitting on the sofa for a family movie night or cheering at a stadium, popcorns have been among America’s most loved snack. Of all the corn grown worldwide, popcorn is the only that has the capability of popping. Many people love eating popcorns but do not understand what makes the delicious treat to come out of the small hard kernels. I have always wondered how the seed from corn can be dried and transform into an odd shape after applying heat. This curiosity comes from eating popcorns while watching the television since I was a child. The noise made when the heat is applied and how something complex is made is an important concept to understand.

There exist different types of popcorns and various ways to pop it. Ideally, all popcorns fall under two major categories yellow or white. Each of the categories has a wide range of varieties based on size. The transformation of the kernel into the fluffy puff happens within seconds (Podojil, 2013). Inside every kernel of popcorn, there exists a tiny water droplet that is surrounded by a hard shell known as hull. Every kernel has around 14 percent water by mass. When the popcorn is heated the water inside the kernel turns into steam which builds up the pressure inside the kernel.

After some time, the kernel can no longer hold the pressure inside which leads to the explosion and formation of the new fluffy piece. Therefore, the outer layer gives way for the soft starch which becomes inflated and bursts causing the popcorn to explode (Patty, 2019). The steam and hot oil make the hard shell-like a gel which makes it more moldable and softer. The popping quality in popcorn is influenced by the chemical structure of the outer hull (Farahnaky, Alipour, and Majzoobi, 2013). During heating, the outer hull behaves like a pressure cooker that locks moisture inside the kernel. A high-quality popcorn consists of a stronger hull with a high order crystalline structure of the cellulose molecules.

References

Farahnaky, A., Alipour, M., & Majzoobi, M. (2013). Popping properties of corn grains of two different varieties at different moistures.

Patty, C. (2019). For the love of popcorn: The science behind the pop. Available at: https://blog.pitsco.com/blog/for-the-love-of-popcorn-the-science-behind-the-pop

Podojil, J. J. (2013). Popcorn favorites. Trafford Publishing.