• Corpus ID: 44015677

POPPING UNDER PRESSURE : THE PHYSICS OF POPCORN

@inproceedings{Arkhipov2005POPPINGUP,
  title={POPPING UNDER PRESSURE : THE PHYSICS OF POPCORN},
  author={Aleksandr Arkhipov and Carly A. Becker and David Bergamo and Veronica O Demtchouk and Andrew M. Freddo and Edward W Kreider and Michael Lee and Joseph M. Montalbano and David Richards and E So and Jasper Wang and Paul V. Quinn and Sally J. Warner},
  year={2005}
}
Popcorn is produced by heating kernels until the internal moisture expands and pops through the outer shell of the kernel, allowing the starch within to expand and cool. Scientists have researched new ways of making popcorn with the goal of creating a larger and better tasting snack. In this experiment, the pressure surrounding the kernels is reduced in order to increase the size of the popcorn. The results show that decreasing the pressure surrounding the popcorn kernels increases the volume… 

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