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![Page 1: Increasing the “POP” in Popcorn Team Members Mrinalini Basu, Steven Chen, Jeffery Conti, Varun Ganesan, Giselle Hsu, Tracie Kong, Mark Massaro, William.](https://reader035.fdocuments.net/reader035/viewer/2022062308/56649e7a5503460f94b7b71d/html5/thumbnails/1.jpg)
Increasing the “POP” in PopcornIncreasing the “POP” in Popcorn
Team MembersMrinalini Basu, Steven Chen, Jeffery Conti, Varun Ganesan,
Giselle Hsu, Tracie Kong, Mark Massaro, William Talbot, Nikhil Yegya-Raman, Darvin Yi, Kaicen Zhu
Advisor - Dr. Paul V. Quinn Sr. T.A. - AJ Pyle
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Introduction
Primary Goal: Increase size of popcorn flakes by reducing pressure Desirable for consumers Profitable for producers
Added benefits Decrease popping time Decrease kernel waste
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Popcorn: Past and Present
Scientific Name: Zea Mays Averta
Originates in Americas Popping was main
way Natives cooked corn
Used by Aztecs in 16th century as food and religious decoration
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1893: Charles Cretor’s steam-powered popcorn machine
Popcorn boom during Great Depression 5-10 cents per bag, was
relatively cheap Invention of microwave
and television moved popcorn from theaters to home
Popcorn: Past and Present
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1990s: microwavable popcorn sales average $240 million annually 70% of popcorn eaten
at home 2005: Annual sale of
popcorn = $1,007,680,708
17 billion quarts consumed per year
Popcorn: Past and Present
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Theory
Inside kernel: mixture of starch and moisture surrounded by pericarp
Starch and Moisture
Pericarp
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The Popping Process
Pi
PY
Pf
Pf
Heat added => trapped moisture vaporizes and expands
Pi increases until Pi = PY
Pericarp breaks => water vapor and starch expand
When Pvapor = Pf expansion stops
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Adiabatic Expansion
0CVPVP ffii 1
f
iif P
PVV
No heat transfer
Accepted value for water vapor: γ = 1.33
Our goal: maximize Vf
Pf decreases => Vf increases
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Industry Values
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Apparatus- Diagram
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Procedure
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Expansion Volume vs. Pressure below Atmosphere
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0 5 10 15 20 25 30
Pressure below Atmosphere (in. Hg)
σ (m
L fl
akes
/g k
erne
ls)
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Flake Volume vs. Pressure below Atmosphere
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0 5 10 15 20 25 30
Pressure below Atmosphere (in. Hg)
π (m
L fl
akes
/num
ber
of k
erne
ls)
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Percent Waste vs. Pressure Below Atmosphere
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0 5 10 15 20 25 30
Pressure below Atmosphere (in. Hg)
ω (%
was
ted
kern
els)
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Apparatus- Diagram
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Procedure
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Procedure continued
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Expansion Volume vs. Pressure below Atmosphere
0
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0 2 4 6 8 10 12 14 16 18 20
Pressure below Atmosphere (in. Hg)
σ (m
L fl
akes
/g k
erne
ls)
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Flake Volume vs. Pressure below Atmosphere
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0 2 4 6 8 10 12 14 16 18 20
Pressure below Atmosphere (in. Hg)
π (m
L fl
akes
/num
ber
of k
erne
ls)
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Percent Waste vs. Pressure below Atmosphere
0
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0 2 4 6 8 10 12 14 16 18 20
Pressure below Atmosphere (in. Hg)
ω (%
was
ted
kern
els)
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Apparatus- Diagram
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Expansion Volume vs. Pressure below Atmosphere
0
5
10
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20
25
30
35
40
45
50
0 5 10 15 20 25 30
Pressure below Atmosphere (in. Hg)
σ (m
L fl
akes
/g k
erne
ls)
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Flake Volume vs. Pressure below Atmosphere
0
1
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4
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7
8
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10
0 5 10 15 20 25 30
Pressure below Atmosphere (in. Hg)
π (m
L fl
akes
/num
ber
of k
erne
ls)
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Percent Waste vs. Pressure below Atmosphere
0
10
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30
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0 5 10 15 20 25 30
Pressure below Atmosphere (in. Hg)
ω (%
was
ted
kern
els)
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SUCCESS!
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Experimental Uncertainties
General Kernel variation Estimated Volume
Measurement Microwave
Bag expansion Microwave Power
Movie Popper Unpopped kernels Unsteady pressure
Stove Popper Thermometer inaccuracy “Hot Spots” on mesh
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Conclusion
Original Goal: Increase size of popcorn
π for microwave popper surpassed industry 9.83 cc/flake vs. 8.00 cc/flake
σ for microwave popper surpassed industry 45.5 cc/g vs. 45.0 cc/g
ω for stove and movie poppers surpassed industry 2.8% and 2.1% vs. 6.8% waste
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Acknowledgements
We would like to thank NJGSS Dr. M John and Laura
Overdeck
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Questions?
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Derivation
WQdU
0 WdU
dVPdsPAW
PdVW
nRTU
nRdTdU
PdVdPVdU
PdVdPVPdV
dPP
dVV
P
P
V
V
00
1
1
00
1
VPPV
00VPPV