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The mechanical potential energy in a kernel of popcorn is created by the buildup of pressure inside the kernel as it is heated. When the temperature rises, the moisture inside the kernel turns into steam, causing the pressure to increase. Once the pressure exceeds the kernel's structural integrity, it rapidly expands, releasing the stored potential energy and leading to the popping sound and fluffy texture of the popcorn.
The ideal temperature for popping popcorn is around 356-365 degrees Fahrenheit.
Microwave popcorn for about 2-3 minutes for optimal popping.
crunchy and popping
Chemical change
There are various sites available that sell commercial popcorn popper machines. For all your popcorn popping needs visit www.popcornsupply.com or you can try this site for a guide to buying popcorn popping machines www.concessionstands.com.
Salt will stick better to the wet.
Before popping, two physical properties are the size and weight of the popcorn bag. After popping, two physical properties are the volume and texture of the popped popcorn. Before popping, two chemical properties are the presence of unreacted popcorn kernels and the composition of the flavoring chemicals. After popping, two chemical properties are the release of aroma compounds and the browning reaction due to Maillard reaction.
Keep it away from heat.
Yes it burns if you over pop the popcorn, you will usually smell it
To effectively dry popcorn for perfect popping, spread it out in a single layer on a baking sheet and let it air dry for a few hours. Make sure the popcorn is completely dry before popping to prevent it from burning or not popping fully.
Your popcorn may not be popping in the microwave because it is either old or has lost its moisture content. Make sure to store your popcorn in a cool, dry place and check the expiration date before microwaving it.