What makes Popcorn Pop?

Science behind Popcorn popping

Simple Explanation

Popcorn can be considered as a special kind of corn, because popcorn is the only variety that takes this shape. Inside each kernel of popcorn is a tiny droplet of water
which is surrounded by a hard nut shell also called a hull. As the popcorn is heated, the water turns into steam which builds pressure inside the kernel and the corn finally explodes and becomes 20-30 larger its original size.

Advanced Explanation

Popcorn kernels consists of oil, water and starch which is surrounded by a hard coating or nut. When popcorn is heated, via microwaves the water inside the kernel expands into steam, but it is trapped and it cannot escape through the seed coat also called popcorn hull.

 Popcorn formation in slow motion

The hot oil and steam gelatinize the starch inside the popcorn kernel, making it softer and more flexible. When the popcorn reaches a temperature of about 180 °C . The pressure inside the kernel is around 135 psi (pound per square inch) which is about enough pressure to blow the popcorn hull, turning the kernel inside-out. When the pressure inside is released expanding the proteins and starch inside the popcorn kernel transforms into a foam, which cools and takes the shape of the popcorn puff as we see it.

Kernel:

 A softer, usually edible part of a nut, seed or fruit contained within its shell.

Gelatinize:

 Make or become gelatinous like (Having a jelly like structure).

FACT:

 You know you could even make a popcorn pop by putting in front of cell phone and making the phone ring.

REASON: It generates the same microwaves the microwave oven does thus heating the corn.

Watch popcorn popping in slow motion