Popcorn research paper

And everyday all entries for this products are ght 1996 gale research nbackgroundbefore about 1912, less than 19,000 acres (7,700 hectares) of farmland were dedicated to growing popcorn, but the electric popcorn machine and the microwave increased the demand for "prairie gold. In the americas, corn varieties, including popcorn, were cultivated by the aztecs and mayans in central america and mexico and by the incas in south america. Scientists' best guesses for the age of popcorn and the place where it originated are 8,000 years and in mexico. Curiously, popcorn was also common in parts of india, china, and sumatra before the discovery of the americas, but the paths and methods of its migration are unknown, as is the reason for its existence in these areas but not others. They probably discovered how to pop popcorn by accident because the hard kernel doesn't give any hint of the potential treat inside. The heavier sand stayed at the bottom of the pot, and the popped kernels rose above it where they could be 700 types of popcorn were being grown in the americas by the time columbus discovered these continents. Popcorn soup was a favorite method of using the grain among the iroquois, and the indians of central america even made popcorn beer. Early explorers observed ornamental necklaces, bouquets, and headdresses made of early america, popcorn became a ritual part of many festivities including quilting bees and barn raisings. Popcorn was the accompaniment to banjo playing, singing, and the telling of ghost stories and folktales. The first automatic popcorn popper was a steam-powered machine invented by charlie cretors in 1885; before cretors' invention, street vendors popped corn in wire baskets over open fires. By about 1890, the glass-sided popcorn machine with its gasoline burner became a popular feature of the circus, carnival, sideshow, local fair, and small town streets where popcorn vendors would sell bags of popcorn as dusk fell. The packaging of popcorn for use at home began in about 1893, fred and louis rueckheim used the chicago world's fair to kick off their blend of popcorn, peanuts, and molasses.

After the war, a bonus prize returned to every moving pictures became the rage and movie houses opened across the country, the street vendors of popcorn would rent space outside the theaters and sell bags of popcorn to movie ticket buyers. Manley perfected his electric popcorn machine, and popcorn vendors moved inside the theater where the trapped sounds and smells of popping corn often made more money than the feature film. During the great depression in the 1930s, vendors sold popcorn in five-cent bags, and popcorn became one of few affordable luxuries. Meanwhile, back in the theater, the paper bucket replaced the bag as the container for popcorn because the rustling bags made too much world war ii, popcorn was taken overseas as a treat for american servicemen and was adopted by other countries. In 1945, percy spencer applied microwave energy to popcorn and found that it popped; his discovery led to experiments with other foods and development of the microwave oven. Television brought popcorn into the home in the 1950s, when electric popcorn poppers and pre-packed corn for popping were developed and marketed. The 1970s and 1980s witnessed a boom in electric poppers, hot-air poppers, and microwave popcorn as the videotape industry brought movies and the desire for all the customs associated with movie-going into the ion of the best variety or hybrid of popcorn to be grown and processed for the kind of popcorn to be sold is critical to the raw materials comprising popcorn. For other methods of marketing popcorn such as microwave popcorn, soybean oil, salt, and flavoring are also n varieties and hybridsthere are several commercial classifications of corn. Rice popcorn is a variety with kernels that are pointed at both ends, and pearl popcorn produces round, compact kernels. Tiny red ears that are shaped like strawberries produce red kernels and are called strawberry popcorn. Black popcorn has black grains but pops as white kernels, and rainbow or calico corn has white, yellow, red, and blue kernels. Popcorn is also classified by the characteristics of its popped kernels, with the largest kernels called "dynamite" and "snow puff.

The business of developing new hybrids and cultivating known, productive hybrids is key to the creation of popcorn. A hybrid is made by fertilizing one kind of popcorn plant with the pollen from another kind. Major popcorn producer like orville redenbacher popping corn company employs a team of scientists to pollinate its hybrid corn by hand. The kernels that are grown are used as seed to grow the popcorn that will be harvested and sold. As many as 30,000 new hybrids per year are created to try to improve the popcorn product. Producers also work with universities to develop ideal hybrids; millions of dollars are invested annually in this r growers like snappy popcorn rely on hybrids that are best suited to their location, climate, and type of product. Types of kernels are important, so hybrids are chosen specifically to produce carmel corn, microwave popcorn,And movie theater popcorn. Movie theaters are interested in selling the greatest volume for the smallest investment, so high-expansion kernels are chosen for this g methodspart of the "design" of popcorn is the method used to pop it. Microwave popcorn also uses the wet-pop method, although the moisture is present in a solidified form of oil, flavoring, and salt that melts when the microwaving process manufacturingprocesscultivation1 popcorn grows best in rich soil. Hybrid forms of popcorn have been perfected to produce the most grains per ear of corn, flavorful kernels, the correct internal moisture to insure that most of the corn pops, and other market-friendly characteristics. Moisture, which is ideal for popping the factory3 the dried ears of popcorn are then transferred by conveyor belt to the factory and a machine called a scalper. Now completely processed, the popcorn kernels travel toward storage bins on a conveyor belt; quality-control personnel watch the passing flow and vacuum up bad kernels that may have escaped the previous sortings.

Types of popcorn with no other additives go directly to holding bins to await packaging. For microwave popcorn, measured amounts of salt, soybean oil, flavoring, and popcorn are pumped or dropped into the microwave bags. In the packaging area, popcorn is conveyed from the holding bins to packing machines where it is placed in bags and then boxed for storage or shipment. The process of pollinating the ears of corn correctly is essential to the production of any popcorn at all. Finally, a team of quality-control inspectors simply observes the kernels as they move along a conveyor belt and removes poor-quality kernels with a vacuum ucts/wastecobs, husks, and stalks are sold for use as feed for cattle and other animals, so very little waste remains from popcorn cultivation and a style below, and copy the text for your products are products are products are more about citation all entries for this opedia of food and ght 2003 the gale group n. Popcorn was an early variety of maize, whose range in pre-columbian times extended from the american southwest to chile. While this trait is not unique, popcorn expands to a much greater extent than other varieties of maize and other seeds. This explosion fascinated children, and popcorn became increasingly associated with children and children's holidays, such as halloween, thanksgiving, easter, and particularly christmas, when it was given to children and employed as tree decorations. Popcorn was also used in children's confections such as popcorn balls, which were sold at circuses, baseball games, and fairs. Cracker jack, a popcorn, peanut, and molasses combination, became the most famous confection in the world by the early twentieth the 1930s, popcorn was not sold in movie theaters. To some owners, vending all concessions was an unnecessary nuisance because profits were negligible compared with the trouble and expense of cleaning up spilled popcorn and scattered boxes and sacks. Theater owners shifted their perspectives dramatically during the depression, when popcorn's profit margin of almost 80 percent generated more income than did the box office world war ii, sugar and chocolate were rationed, and popcorn was the obvious alternative.

By 1949, surveys showed that 86 percent of the movie theaters in the united states sold popcorn, which six out of every ten patrons television took america by storm in the 1950s, movie popcorn sales declined. Despite initial misgivings, however, the advent of television gave popcorn producers a boost unparalleled in their history. The second was the invention of the self–stable microwave popcorn, "micro-pop," which had a multilayered film package that kept moisture in and oxygen out. Today, the majority of popcorn consumed in america is popped in a microwave oven—its second major use in the united the 1950s, popcorn was sold at the regional level, rather than on a nationwide basis. As the price was higher than that of other popcorn, the agency argued that consumers needed to be convinced that redenbacher's popcorn was of a better quality than its competitors. In 1973 they teamed up with blue plate foods, a subsidiary of hunt-wesson foods based in fullerton, california, to market their gourmet popcorn nationally. American intake of popcorn in all forms has more than doubled during the past two decades, and consumption abroad has expanded at an even faster pace. As trivial as popcorn may appear when compared to the total maize crop, americans annually devour 11 billion popped quarts, an average of about forty-four quarts per person. And, partly aided by the spread of american popular culture overseas—including the export of american films—popcorn consumption has also increased in europe and also art, food in: film and television ; fast food ; halloween ; maize ; snacks . General history of popcorn in a style below, and copy the text for your opedia of food and opedia of food and opedia of food and more about citation all entries for this oxford pocket dictionary of current english. The first microwaveable popcorn was introduced in the usa in a style below, and copy the text for your bibliography. Careworn • time-worn • a style below, and copy the text for your dictionary of dictionary of dictionary of more about citation and everyday all entries for this products are ght 1996 gale research nbackgroundbefore about 1912, less than 19,000 acres (7,700 hectares) of farmland were dedicated to growing popcorn, but the electric popcorn machine and the microwave increased the demand for "prairie gold.

Careworn • time-worn • a style below, and copy the text for your dictionary of dictionary of dictionary of more about citation jawbreakers of the popcorn sure almost everyone has had microwave , anyone who has had the easy to make snack has also had a hard time blasted un-popped kernels. The kind of popcorn most people pop microwaves is the species zea mays l subsp mays. But, unlike other corns, popcorn has a stronger outer hull that moisture escape as fast as other corn when the kernel is heated to the boiling point, water kernel starts to turn into steam, causing pressure inside the kernel 9 times the pressure of air. Inside other types of corn - as well d popcorn kernels - the steam escapes the kernel as fast as it is difference with popcorn is that the outer hull is strong enough to hold in, until it ruptures in a small explosion and turns it inside out, the white fluffy stuff, better known as popcorn! Are two explanations to why some kernels do not is that the popcorn kernel just doesnt have enough moisture to turn . The question is which brand of popcorn handles s the best at the factory and during shipping and uses only the best corn? This website, though,Didnt tell how long they cooked each popcorn brand, and they popped that the best popping popcorn was orville redenbacher. Bags of pop-secret brand have three trials of each type of popcorn so i e the amount of kernels and get the most conclusive results. Im to use the original butter flavor of each popcorn brand so that s dont change according to i popped the popcorn in the microwave for 2 minutes and 15 seconds,The recommended time for popping that, i counted the un-popped kernels and recorded the results in the. Repeated steps 1 - 3 two more times for a total of 3 trails each for all my results were in the data table, i averaged the 3 trials brand of of un-popped e amount of un-popped tative data measurement type: kernels of you can see in this graph and in the data table, popcorn in terms of un-popped kernels, was act ii, with jolly time as second, followed by orville redenbacher, pop-secret and, the , aldis corntown popcorn coming in last place. Thought the best popcorn with the least amount s would be orville redenbacher, but my hypothesis was incorrect. The g popcorn is shown to be act onal e redenbachers popcorn was the most expensive,And aldis corntown was the least expensive.

The jolly time popcorn had the lowest amount -popped kernels, until for some unknown reason it came up with 52 s. Also, i missed some kernels that might have fallen out of the bowl, eaten, or got stuck in the bag when i poured out the popcorn into the ate from. Over all, though (because i averaged the amount of kernels), i any other variables greatly affected the , next time you go out to buy popcorn, look for either act ii, or graphy/ists discover the secret of popcorn' as the best "pop" for 't use any of my information without putting me or in your bibliography please. The url or doi link below will ensure access to this page it time for popcorn? Eastern, monday - n 508 text only ch paper rs in zation s are used by this site. We show that the critical temperature 180°c at which almost all of popcorn pops is consistent with an elementary pressure vessel scenario. We observe that popcorn jumps with a ‘leg’ of starch which is compressed on the ground. As a result, popcorn is midway between two categories of moving systems: explosive plants using fracture mechanisms and jumping animals using muscles. By synchronizing video recordings with acoustic recordings, we propose that the familiar ‘pop’ sound of the popcorn is caused by the release of water n is the funniest corn to cook, because it jumps and makes a ‘pop’ sound in our pans. In this article, we will focus on one type of corn (popcorn) for discussing the physical properties of popping. Early studies have focused on conditions required for successful popping of popcorn [1–3], conditions that are closely related to the fracture of the pericarp (outer hull) [4]. When the popcorn temperature exceeds 100°c, its water content (moisture) boils and reaches a thermodynamic equilibrium at the vapour pressure, as in a pressure cooker [6].

At the same time in the popcorn endosperm, the starch granules expand adiabatically and form a spongy flake of various shapes [7–10], as shown in the insets of figure 1. Then, the popcorn jumps a few millimetres high to several centimetres high and a characteristic ‘pop’ sound is emitted. Percentages of popped popcorn in an oven at increasing temperature (50 tests); the dashed line is a guide to the eyes. Warm-up: the critical first understand the origin of the temperature at which popcorn pops, microwaveable pieces of popcorn from a single lot (carrefour, ‘popcorn’) are placed in an oven at temperatures increasing by increments of 10°c and lasting 5 min. Instead, 96% of popcorn are popped at 180°c (48 out of 50), suggesting a well-defined critical temperature close to 180°c. Using a micrometer screw gauge, the mean radius of the popcorn before and after popping is measured (an average of three directions) as well as the hull thickness (figure 2 and table 1). The critical pressure in the popcorn satisfies , where t is the mean hull thickness and rk is the mean kernel radius [24], leading to pc ∼ 10 bar. In the conditions of pressure and temperature just before explosion, only a small part (less than 1 mg) is in the vapour phase, which means that there is also a liquid phase in the popcorn before explosion. Gives a consistent order of magnitude tc ∼ 180°c, which logarithmically depends on the popcorn properties: a 100% underestimation of pc (i. This explains why the pieces of popcorn pop at the same temperature, as evidenced in figure 1. This reminds us that it would be almost impossible to see popped popcorn without the human this table:view inlineview popuptable 1. B) distribution of mass density; popcorn becomes two times larger and eight times less dense.

Break dance: the popcorn explore further the dynamic of popcorn during its transformation, a piece of popcorn laid on a hot plate is recorded with a high-speed camera phantom v9 at 2900 frames per second. The hot plate is set at 350°c whereas the room temperature is 20°c, so that the popcorn is partly heated at the required temperature tc = 180°c. After the fracture of the popcorn hull and the beginning of starch expansion (see the snapshot at 6. A) snapshots of the somersault of a piece of popcorn while heated on a hot plate, 350°c (see electronic supplementary material, movie s1). Presumably, the popcorn stores thermal and elastic energy during its warm-up, which is partially released into the kinetic energy of the leg. The energy assigned to the jump is actually reduced because of many dissipative processes, such as the popcorn fracture, the ‘pop’ sound emission or the inelastic rebound of the leg. Nevertheless, as shown in figure 3a, the jump energy of popcorn is split into horizontal, vertical and rotary kinetic energy, , where the kernel mass is mg and where the moment of inertia is approximately the one of a ball . Order to appreciate quantitatively the popcorn's performance, let α be the ratio of the initial vertical kinetic energy to the total kinetic energy e0. In the range of reynolds number reached by the popcorn (20 < re < 80), the drag force is reasonably negligible compared to the gravitational force [18]. If the height were the objective (as for a high jump), with α = 1 for maximizing the vertical flight time and e0 ∼ 20 μj, the popcorn would jump with an initial vertical velocity , it would reach a height h = e0/(mkg) ∼ 1 cm and the jump would last ms. Note that gymnasts take advantage of angular momentum conservation to increase their rotation rate [30], as shown in figure 3b, whereas popcorn does not because its size increases, as shown in figure 3a. However, it can be seen in figure 4 that the popcorn rotation rate is almost constant.

This suggests that the popcorn is denser in its centre during the the maximum rotation angle θm ∼ e0/(ρgr4) is also a dimensionless number which compares the energy e0 released by the legs to a characteristic gravitational energy of the body of mass density ρ and size r, we can use it as a rough indicator of performance. However, the popcorn is thousand times smaller than gymnast though they have rather the same performance θm. As already pointed out, the jump of popcorn relies on a highly dissipative mechanism instead of muscle elasticity. Pop music: the popcorn the best of our knowledge, little attention has been paid so far to the origin of the characteristic ‘pop’ sound. The microphone is set 30 cm away from a piece of popcorn laid on a hot plate. The acoustic recording is synchronized with a high-speed camera phantom miro 4 (2000 frames per second) by the break of a pencil lead, for an error less than 1 shown in figure 6a,b, the popcorn first opens part of the starch without emitting any sound. F) a ‘pop’ sound is observed during the fracture of the popcorn and before any jump. Careful observations also discriminate crackling noises because the most part of fractures on the pieces of popcorn are not correlated to any sound (see also [31]). More precisely, the pressure drop excites cavities inside the popcorn as if it were an acoustic resonator. Also, since the room where experiments are performed has reflective surfaces a few metres from the popcorn, the successive bursts can irremediably be associated with recurring artefacts from echoes. The absence of a dominant frequency in our acoustic recordings remains surprising but it mirrors the drastic modifications of the properties of popcorn during its reported a series of experiments evidencing the physical origin of the critical temperature, the jump and the ‘pop’ sound of popcorn. Concerning the critical temperature of popcorn, we have shown that an elementary pressure vessel scenario gives the good order of magnitude , and explains why the critical temperature weakly depends on the resistance and geometry of the pericarp.

We note that the popcorn dynamic is twofold: the popping relies on a fracture as for explosive plants, while the jump relies on a leg as for animals.