A common way to assess popcorn quality is its “popping yield,” which you can calculate by counting how many kernels pop versus how many remain unpopped when the kernels are heated. There are many different methods of preparing the perfect popcorn, including making different popcorn shapes, but all efforts fail if the kernels do not meet specific requirements: The ideal popcorn kernel has an optimal moisture content of about 14 percent and is popped at a temperature of about 180 degrees C. The characteristic popping sound does not originate from the cracking of the hull as originally thought but results from the vapor release after the kernel has cracked. Once it cools down, the solidified flake we know as popcorn is formed. With high temperatures, the starch gelatinizes and then expands with the rapid burst of the kernel.
The characteristic popcorn consistency and white-yellowish foamy appearance results from the starch inside the popcorn kernel. Once the pressure gets high enough and the temperature reaches about 180 degrees Celsius (355 degrees Fahrenheit), the kernel hull bursts and the popcorn is turned inside out. Due to the hard and mostly nonporous shell, the steam has nowhere to go, resulting in a buildup of pressure inside the kernel. If the kernel is heated to a high enough temperature, this water will transform into steam. The reason why popcorn pops is the water trapped inside its kernel. Although popcorn has been around for thousands of years, scientists only recently resolved the mystery behind the popping sound and the detailed mechanisms of how the popcorn bursts. Inside the kernel there is not only the seed for a new corn plant but also water and soft starch granules that serve as a food source for the seed during germ sprouting. Most importantly, its kernel consists of a very hard, mostly nonporous outer shell called pericarp. The key to popcorn is the unique design of its kernels. Popcorn is actually a special variety of corn, and it is the only one that pops. There are many corn varieties that can differ significantly from popcorn, which are not just dried kernels of the sweet corn we eat. In this activity you will perform some popcorn science-and even get to snack on your results!
Why does it do that? What makes the small popcorn kernel jump into the air and change its appearance? Where does the characteristic popping sound come from, and does every corn pop? There are many good questions about this simple snack. Do you like popcorn? It's not only a tasty snack but also fascinating to watch when it pops in the pot.
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