Popcorn: critical temperature, jump and sound

Abstract : Popcorn bursts open, jumps and emits a ‘pop’ sound in some hundredths of a second. The physical origin of these three observations remains unclear in the literature. 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 vapour.
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Article dans une revue
Interface, Royal Society, The, 2015, 12 (104), pp.20141247. 〈10.1098/rsif.2014.1247〉
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https://hal-polytechnique.archives-ouvertes.fr/hal-01178414
Contributeur : Denis Roura <>
Soumis le : lundi 20 juillet 2015 - 08:37:06
Dernière modification le : jeudi 11 janvier 2018 - 06:23:27

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Emmanuel Virot, Alexandre Ponomarenko. Popcorn: critical temperature, jump and sound. Interface, Royal Society, The, 2015, 12 (104), pp.20141247. 〈10.1098/rsif.2014.1247〉. 〈hal-01178414〉

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