Popcorn explodes from moisture turning to steam inside
Popcorn's dramatic pop happens when internal moisture turns to steam under heat, creating immense pressure that ruptures the kernel's tough hull and expands its starchy core.
The satisfying pop of popcorn is a tiny explosion! Each kernel of Zea mays everta corn contains a small amount of water, about 14% of its weight, encased in a super-strong outer shell called the pericarp. When heated to around 180 degrees Celsius (356 degrees Fahrenheit), this water boils and rapidly turns into steam.
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