Okay, so i've done a little bit of research on how popcorn pops.
Corn popping was originally discovered by Native Americans, but became popular as a snack food during the United States Great Depression, especially in movie theatres. Corn is able to pop because, each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.This allows pressure to build inside the kernel until an explosive "pop" results. As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull. Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa) and a temperature of 180 °C (356 °F). The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.
This is all just a little bit of pre- research so I actually got it all from Wikipedia. I will do some more indepth research a bit later after i've actually done the practical.
This is all just a little bit of pre- research so I actually got it all from Wikipedia. I will do some more indepth research a bit later after i've actually done the practical.
There are a lot of techniques to pop corn but for my experiment, i will simply use the prepackaged microwaveable popcorn.
Oh and I'm not sure if this is Year 10 level, so Ms Zhang if you're reading this, please give me some feedback? Thanks so much (:
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