Скачать или смотреть Episode 2 - The Science of Popcorn Popping

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In this episode of "Become a Popcorn Genius," we delve into the fascinating science behind the popping of popcorn. We explain the critical role of the popcorn kernel's moisture content, the importance of the pericarp's strength, and the intricate process that leads to the transformation of a kernel into the fluffy, white popcorn we all enjoy.

Key Points:

Popcorn kernels contain about 14% water by weight, essential for the popping process.
Heating the kernel turns the water into steam, building up pressure inside due to the strong pericarp.
The kernel explodes at 135 PSI and 180°C (356°F), turning inside out to form popcorn.
The starch inside the kernel gelatinizes and expands, creating the popcorn's crispy texture.
Proper moisture levels are crucial; too little moisture prevents popping, while too much results in chewy popcorn.
Popcorn's unique combination of moisture, pressure, and starch distinguishes it from other types of corn.

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