How do you make popcorn in a popcorn industrial making machine?
The most important thing is that the corn seed coat is not breathable
So what determines whether corn can bloom? Studies have found that when the outer skin of most corn is heated, it will gradually change from cellulose to harder and denser crystals. This layer of crystals is impermeable and allows water vapor to accumulate inside the corn. As the temperature rises, The internal pressure will also get higher and higher. When the popcorn stove suddenly opened and the pressure outside dropped sharply, the corn exploded. However, a small part of the outer skin of corn is difficult to form dense crystals, so it is breathable, and water vapor will leak out from the inside of the corn. In this way, the more the corn is heated, the more water vapor will escape from the inside, so when the popcorn stove is turned on After that, not only did the corn not pop, but the original water inside was also lost, and the corn became harder and harder, and it was chewed as if the teeth were on a stone.
From this point of view, the seed coat of corn is the key influencing factor. Those corn that are round in shape, have harder rinds and are easy to form crystals, are easy to pop. Therefore, the spherical caramel popcorn machine produced by Longze uses spherical corn. If a layer of caramel is applied to the outer skin of all corn, this layer of fat will prevent the water from dispersing inside the corn. This is a small measure. You can turn all corn into popcorn.
Therefore, scientists are studying the types of corn that are easy to pop, and through breeding techniques, improve the performance of their seed coats, increase the percentage of corn popping, and strive to reduce the number of hard corn in popcorn to almost zero. I hope that people who are immersed in happiness in the future, Longze brand large-scale industrial popcorn machine will make people no longer feel bad about the hard corn in the popcorn.
Simple popcorn also contains complex science!
The corn is exploded by the water vapor in the body
Why in the same environment, some corns fully bloomed into flower shapes, and some not only did not bloom, but also became harder than usual?
This issue has really been studied. A food chemist in Indiana, USA, has carefully studied how to pop as much corn as possible into popcorn. He found that hard corn in popcorn is indeed common. Among the 14 types of corn tested with an industrial popcorn machine, none of the corn can be popped completely. The best one has 4% of the corn not popped, the most The worst is that 47% of the corn has not popped. So what is the difference between popped corn and unpopped corn?
When popcorn is heated, the water inside will turn into water vapor, and the pressure will increase. When the popcorn stove is suddenly turned on, the pressure suddenly drops, and the high-pressure water vapor inside the corn is suddenly released, thereby popping the corn and becoming Popcorn. Although the skin of ordinary dried corn looks dry, the inside of the seed contains more than 15% water. This water will turn into water vapor after being heated, which is enough to make the corn pop. Therefore, the water content does not seem to be the key reason for the corn popping.
The most important thing is that the corn seed coat is not breathable
So what determines whether corn can bloom? Studies have found that when the outer skin of most corn is heated, it will gradually change from cellulose to harder and denser crystals. This layer of crystals is impermeable and allows water vapor to accumulate inside the corn. As the temperature rises, The internal pressure will also get higher and higher. When the popcorn stove suddenly opened and the pressure outside dropped sharply, the corn exploded. However, a small part of the outer skin of corn is difficult to form dense crystals, so it is breathable, and water vapor will leak out from the inside of the corn. In this way, the more the corn is heated, the more water vapor will escape from the inside, so when the popcorn stove is turned on After that, not only did the corn not pop, but the original water inside was also lost, and the corn became harder and harder, and it was chewed as if the teeth were on a stone.
From this point of view, the seed coat of corn is the key influencing factor. Those corn that are round in shape, have harder rinds and are easy to form crystals, are easy to pop. Therefore, the spherical caramel popcorn machine produced by Longze uses spherical corn. If a layer of caramel is applied to the outer skin of all corn, this layer of fat will prevent the water from dispersing inside the corn. This is a small measure. You can turn all corn into popcorn.
Therefore, scientists are studying the types of corn that are easy to pop, and through breeding techniques, improve the performance of their seed coats, increase the percentage of corn popping, and strive to reduce the number of hard corn in popcorn to almost zero. I hope that people who are immersed in happiness in the future, Longze brand large-scale industrial popcorn machine will make people no longer feel bad about the hard corn in the popcorn.
Simple popcorn also contains complex science!
The corn is exploded by the water vapor in the body
Why in the same environment, some corns fully bloomed into flower shapes, and some not only did not bloom, but also became harder than usual?
This issue has really been studied. A food chemist in Indiana, USA, has carefully studied how to pop as much corn as possible into popcorn. He found that hard corn in popcorn is indeed common. Among the 14 types of corn tested with an industrial popcorn machine, none of the corn can be popped completely. The best one has 4% of the corn not popped, the most The worst is that 47% of the corn has not popped. So what is the difference between popped corn and unpopped corn?
When popcorn is heated, the water inside will turn into water vapor, and the pressure will increase. When the popcorn stove is suddenly turned on, the pressure suddenly drops, and the high-pressure water vapor inside the corn is suddenly released, thereby popping the corn and becoming Popcorn. Although the skin of ordinary dried corn looks dry, the inside of the seed contains more than 15% water. This water will turn into water vapor after being heated, which is enough to make the corn pop. Therefore, the water content does not seem to be the key reason for the corn popping.
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