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What Makes Popcorn Kernels Explode Into Fluffy Snacks?
爆米花的玉米粒为什么会‘爆炸’成蓬松零食？
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Popcorn kernels contain a small amount of water sealed inside a hard, moisture-proof hull.
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When heated above 100°C, the water turns to steam and builds pressure inside the kernel.
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The starch inside softens and becomes gel-like under heat and moisture, ready to expand.
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At about 175°C and 9–10 atmospheres of pressure, the hull ruptures violently.
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Steam rushes out, causing the hot starch to inflate, cool instantly, and solidify into foam.
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Each kernel pops at its own moment, depending on moisture content and heating rate.
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Too little water means weak explosion; too much leads to chewy, dense popcorn.
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The ‘pop’ sound comes from the rapid release of pressurized steam, not the hull breaking.
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Commercial poppers control temperature and airflow to maximize fluffy, evenly cooked results.
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This simple kitchen physics demonstrates phase change, pressure, and material transformation vividly.