Role of the pericarp cellulose matrix as a moisture barrier in microwaveable popcorn.

Agung S Tandjung, Srinivas Janaswamy, Rengaswami Chandrasekaran, Adam Aboubacar, Bruce R Hamaker

January 2006 Biomacromolecules

Synopsis of Social media discussions

The analysis reflects a positive reception, with posts like 'science has found out why it didn't pop' and references to the moisture barrier role, showing curiosity and appreciation for the study's practical implications. The tone is optimistic yet straightforward, emphasizing understanding reasonings behind popcorn behavior and potential improvements.

A
Agreement
 Moderate agreement

Most posts acknowledge the research's findings about the pericarp's role in popcorn popping, indicating general support or recognition of its validity.

I
Interest
 High level of interest

Discussion shows high interest, with posts highlighting the relevance of the research to popcorn quality and popping efficiency.

E
Engagement
 Moderate level of engagement

Posts demonstrate a moderate level of engagement by referencing aspects of the study and pondering implications, though without deep technical dives.

I
Impact
 Moderate level of impact

While the discussion recognizes the importance of the findings, they see it as a step forward but not necessarily transformative for the industry.

Social Mentions

YouTube

2 Videos

Twitter

2 Posts

Metrics

Video Views

183,608

Total Likes

6,551

Extended Reach

185,869

Social Features

4

Timeline: Posts about article

Top Social Media Posts

Posts referencing the article

Understanding the Science Behind Popcorn Popping Efficiency

Understanding the Science Behind Popcorn Popping Efficiency

This video explores how the cellulose-based pericarp acts as a moisture barrier in microwave popcorn, affecting popping success. Higher pericarp crystallinity helps retain moisture and improves popability.

MinuteFood

August 29, 2025

183,323 views

Understanding How Popcorn Pops: The Role of the Pericarp and Moisture Retention

Understanding How Popcorn Pops: The Role of the Pericarp and Moisture Retention

This video explores how the cellulose-based pericarp acts as a moisture barrier during microwave heating, influencing the popping process and reducing unpopped kernels. Learn about the structural changes in cellulose that improve microwave popability.

Chemistry For Your Life Podcast

May 18, 2023

285 views

  • MinuteFood
    @MinuteFood (Twitter)

    This kernel gave up on its dreams. Now, science has found out why it didn't pop, and how to get it to bloom into beautiful popcorn.
    view full post

    September 8, 2025

  • Ian Jennings
    @j3nnings (Twitter)

    “Role of the Pericarp Cellulose Matrix as a Moisture Barrier in Microwaveable Popcorn” https://t.co/P4JkG79xwi
    view full post

    February 23, 2022

Abstract Synopsis

  • The study investigates how the cellulose-based pericarp acts as a moisture barrier in microwave popcorn, affecting the popping process and the number of unpopped kernels.
  • Differential scanning calorimetry and X-ray analysis reveal that higher pericarp crystallinity, mainly due to cellulose, correlates with fewer unpopped kernels and better moisture retention during heating.
  • Moisture and heat induce structural changes in cellulose, increasing its crystallinity, which helps the pericarp retain moisture and enhances microwave popability.]