Comment le popcorn « éclate »-t-il ?

Whether popcorn can be successfully “popped” out depends on the firmness of its skin, and whether it can effectively transfer external heat to the starch inside the grain. When the temperature rises, the moisture inside the kernels turns into steam and is gradually pushed toward the husk. When the pressure exceeds 200 degrees Celsius (400 degrees Fahrenheit), the husk bursts, and the starch and steam inside it expand and explode as the pressure inside and outside equalizes.

Les scientifiques ont également trouvé un moyen de doubler la taille des grains de maïs qui finissent par éclater. Si l'on utilise une pompe à vide pour réduire la pression de l'air à l'intérieur de la pompe tout en chauffant les grains, ceux-ci peuvent éclater plus que d'habitude.

Today, popcorn also enjoys a healthy reputation. While you may think of popcorn as a sweet, salty, butter-filled snack reserved for special occasions like movies or carnivals, it’s actually a whole grain food, low in fat and salt before it’s seasoned.