Popcorn pops because each kernel contains a specific amount of water, ideally around 14%, trapped inside a tough outer shell called the pericarp[1][4]. As the kernel heats above 180°C, this water turns into pressurized steam, transforming the internal starch into a hot, gelatinous material[1][5]. Eventually, the pressure becomes too great for the hull to contain, causing it to rupture and the starch to expand rapidly, flipping the kernel inside out[1][4].
Kernels fail to pop if their moisture levels are too high or too low, or if the hull is damaged and allows steam to escape prematurely[2][6].
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