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Vacuum sealing popcorn kernels
Last Post 28 Apr 2013 12:06 PM by al. 2 Replies.
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Mari
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17 Jan 2013 07:57 PM QuoteQuote ReplyReply  

Hi....My daughter is doing a science test using popcorn.. She vacuum sealed 3 packages of 650 unpopped kernels in each.  She stored one pakcage in the pantry one in the refrigerator and one in the freezer.  When she popped them on the stove she had 68 unpopped kernels left in the pantry batch 31 in the refrigerator batch and 30 in the freezer batch.  She thought The pantry batch would have less unpopped kernels.  I asked her to do it again and she got differnet numbers but the same results.  More unpopped in the pantry batch and less in the freezer batch.  I researched it and because the freezer air and cold air is dry it is supposse to dry out the water content in the kernels.  HELP  I cant explain the results to her.   Thank you.

 

Poppy
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22 Jan 2013 11:03 AM QuoteQuote ReplyReply  
This is a puzzler, Mari, especially because she vacuum sealed all three. Was the pantry very warm or dry? Clearly, the moisture in the frozen and refrigerated samples maintained at a better rate than the pantry samples. Moisture is the key to popping popcorn. How long did she have these sealed and stored? If it was for just a short time, perhaps freezing or cooling the water content actually helped in the short term. If she had these stored for a long period of time, perhaps the results would be different because the moisture would evaporate from the dry air.
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al


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28 Apr 2013 12:06 PM QuoteQuote ReplyReply  
I make commercial kettle corn 4 cups per batch. my yield goes from 10-11 units to as low as 6-7 units, and I can not explain why. I got some of my best results with popcorn that was 2 years old. is there a perfect temp and humidity to store it at? thanks for your help, AL


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