Kernel Structure
Each popcorn kernel comprises a hard outer shell known as the pericarp and a small amount of water contained within its starchy endosperm.
Heating Process
When the kernel is subjected to heat, either in a microwave or on a stove, the water inside the kernel heats up. As the temperature rises, the water transforms into steam, reaching temperatures of approximately 180°C (356°F).
Pressure Build up
The steam generated occupies more volume than liquid water, creating substantial pressure within the kernel.
The robust pericarp initially prevents the steam from escaping, causing the internal pressure to increase.
Pop Mechanism
Once the internal pressure exceeds the strength of the pericarp, the kernel ruptures. This rapid release of pressure causes the starch inside the kernel to gelatinise and expand.
The starch undergoes a physical transformation, turning the kernel inside out and forming the characteristic fluffy, white popcorn.
White Popcorn
The gelatinised starch rapidly cools and solidifies upon exposure to the cooler external environment,
resulting in the light and airy texture of popcorn.
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