POPPING UNDER PRESSURE: THE PHYSICS OF POPCORN

Aleksandr Arkhipov, Carly Becker, David Bergamo, Veronica Demtchouk, Andrew Freddo, Edward Kreider, Michael Lee, Joseph Montalbano, David Richards, Elizabeth So, Jasper Wang

Advisor: Paul Quinn
Assistant: Sally Warner

ABSTRACT

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 of popcorn produced while also reducing the amount of wasted kernels.