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2007 Team 7 |
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| THERMODYNAMICS OF POPCORN PRODUCTION
Michael Bachmann, Tony Ghaly, Kathlyn Herrick, Sean Rodney Ireland, Brian Lewis, Mohit Moondra, Neel Patel, Evan Rosenman, Juliet Savits Advisor: Dr. Paul Quinn |
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ABSTRACTThe production of popcorn is a key process in one of America 's leading snack industries. In our experiments, we use simple gas laws of thermodynamics to examine the production of popcorn. By assuming that the expansion of a popcorn kernel into a flake is an adiabatic process, we developed a process for improving the efficiency of popcorn production. By lowering the pressure of the popcorn during the popping process, we induce an increase in popcorn size and a decrease in the number of remaining unpopped kernels. In this project, we ran numerous experiments using the three most common popcorn popping devices, a movie popcorn maker, a stove pot, and a microwave. Our results show a significant increase in volume of the popcorn and a decreased number of unpopped kernels as pressure is lowered. |
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 Team 7 |
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For additional information contact NJGSS at 973-408-3605 or mpapier@drew.edu