Secret Popcorn

Popcorn is made from a certain type of corn which when cooked with a little oil to pop and fluffy. Apparently the process of cooking there is a secret that could be explained by science.

Secret popcorn formation is found in corn flour and water content of corn in it too tough skin covering it. At the moment we put the corn kernels into the hot oil with the above 1000C, the water in the corn seed will react with the corn flour to form gels. By the time the oil temperature reaches 1800C gel has a great deal of pressure because the temperature of the water has been formed with the gas pressure. Although corn husk is able to withstand pressures of up to 10 atm but the tremendous pressure of the steam gas at this temperature, able to break the skin. The outbreak of corn husk was followed out of cornmeal shaped gel inside the seed. When the gel is out will release the water in the gel because of high temperatures. This causes the corn flour is still able to maintain its shape when it cools due to dryness.

This explanation can be proved when we destroy the seed corn so that the holes formed on the seed corn. When we are broken, corn kernels are fluffy little or even not expand because the pressure of water vapor in the seed corn is not as big