The process of corn popping reached to its perfection by the Native Americans for at least five thousand years back. The process was made more simple with the development of machines for this purpose.
Popcorn kernel has four main parts
1) Pericarp which is the outer coat
2) Endosperm is the starchy part that contains all starch and some amount of protein, minerals, fat water
3) The germ which when seed is planted grows into a new plant
4) Tip cap, where it was attached to the cob.
When this kernel is heated to nearly 400 degrees Fahrenheit the water inside the kernel starts changing into steam and expands within the seed. These vapors gradually start softening the starch which rapidly increases in its volume. Now the pressure on the outer shell is very high and cannot resist this pressure. Jelly like bubbles of starch are formed finally burst creating a popping sound. Water vapors get evaporated and we are left with a spongy white part which is the softened starch.
Following factors are necessary for popcorn to pop: –
1 It must have 13 to 14 % of water for popping. If the kernel has very less amount of moisture the steam will not be enough for popping and if it has large quantity of water then the pericarp can easily burst leaving the starch not properly cooked.
2 Pericarp of the kernel must be strong enough to resist the pressure created by steam so that it can burst only when the starch is properly cooked at a particular pressure and also there should be no cracks in the pericarp
3 It must have the temperature about 400 degree F to build the required pressure inside the seed.
More Entries
- How does food get cooked quickly in a pressure cooker?
- How do clouds form?
- Why does smoke come from fire?
- How do plants grow?
- Why does it rain?
- Why does the leaning tower of Pisa lean?
- How do hurricanes form?
- Why an egg floats in salty water?