Ta yaya popcorn "popped"?

Ko popcorn za a iya samun nasarar “fitowa” ya dogara da ƙarfin fatar sa, da kuma ko zai iya canja wurin zafi na waje yadda ya kamata zuwa sitaci a cikin hatsi. Lokacin da zafin jiki ya tashi, danshin da ke cikin kernels ya juya ya zama tururi kuma a hankali ana tura shi zuwa husk. Lokacin da matsa lamba ya wuce ma'aunin Celsius 200 (digiri 400 Fahrenheit), husk ɗin ya fashe, kuma sitaci da tururi a cikinsa suna faɗaɗa su fashe yayin da matsin ciki da waje ke daidaita.

Masanan kimiyya sun kuma gano hanyar ninka girman kwayayen masarar da a ƙarshe ke fitowa. Idan aka yi amfani da injin famfo don rage matsewar iskar da ke cikin famfo yayin dumama kernels, idan ya fashe, zai iya fashe fiye da yadda ya saba.

A yau, popcorn shima yana jin daɗin suna. Duk da yake kuna iya tunanin popcorn a matsayin abin ciye-ciye mai dadi, mai gishiri, mai cike da man shanu da aka tanada don lokuta na musamman kamar fina-finai ko bukukuwan carnivals, ainihin abincin hatsi ne, mai ƙananan mai da gishiri kafin a yi shi.