How is Popcorn
Popped?
There
are three main methods of popping popcorn (some overlap a
little bit): kettle and microwave poppers, hot air
poppers, and finally the rarely used “roasting the ear of
corn over a fire” method. These are listed in order of
popularity today. Popping popcorn in a kettle or in a
specific popcorn popping machine takes the popcorn kernels
that have been taken off the cob and heats them in a metal
container with a heat source. Oil and salt or other
flavorings are added for taste. When the popcorn pops it
absorbs the oil and is coated in the salt and/or
flavoring. The oil also helps the heat transfer more
efficiently (talked about in the Heat Transfer section)
and prevents the popcorn from burning as easily. Microwave
popcorn has the same ingredients as kettle popped but is
heated using a microwave. For an air popper the popcorn
kernels are placed into an upright cylinder with a spout
on the top. The popcorn is heated with hot air that is
blown through the machine and when it pops the air forces
the fluffy popcorn out of the spout. There is no oil
involved in the popping process. The last method is pretty
self-explanatory and seldomly used. A cob of dried corn is
placed on a stick and roasted over a fire until it pops.
The popcorn usually flies everywhere (including into the
fire) so this is not recommended. The image on the right
shows someone popping corn over a fire.
A_process_of_Maize_dish_making_1.JPG
