What is the working principle of the old popcorn machine in China?

As the most inseparable popcorn after 80 s and 90 s, the memory-flavored popcorn has long been gone. In that "bang", we were a little happy and excited. This cheap and delicious snack was my favorite when I was a child. Although I saw a big black iron stove, Popcorn's grandfather kept shaking it. After shaking it for a few minutes, the fresh popcorn was baked with a loud noise, but I never knew how it worked when I was a child. I knew nothing about machinery before I learned it. It turns out that popcorn works by air pressure. Different from the current microwave popcorn machine.

The old-fashioned popcorn machine consists of a machine cover, a head screw, a big bent head, a small elbow, a cotter pin, a booster tube, a handle and a cavity. After adding corn or wheat and other raw materials into the cavity, add saccharin, the more the sweeter, which is the favorite of children.

The machine cover is tightly fixed on a cavity with a big bend and a small bend to achieve the purpose of sealing. The next step is heating. By heating the cavity wall and rotating it continuously, the internal raw materials are prevented from burning. As the internal temperature rises, the internal air pressure also rises.

To make the air pressure reach a certain level, the older generation of popcorn masters have their own unique methods to distinguish this air pressure standard. Next, open the lid with a booster. At the moment of opening the lid, according to the simple physical formula of temperature and pressure, the two are inversely proportional. At the moment of opening, the air pressure decreases and the temperature increases.

The water vapor inside the corn instantly evaporates to a higher degree at such a high temperature. The heat inside the corn can't be released instantly, which makes the corn expand from the inside instantly to achieve the purpose of heat dissipation. So corn becomes popcorn after puffing.