Re: What would be the effect of popping popcorn in a vacuum?

I am not aware of any specific research on the effects of popping corn in 
a vacuum, however based on the mechanism I think we could speculate on 
possible results.

I once worked for a large popcorn processor who sold product nationwide in 
bulk for reprocessors (bagged popped corn, caramel corn, etc.), 50# bags 
for concessions, loose corn for home stove top use, and microwave 
product.  Our hotline handled about 14,000 calls a year (most compliments, 
thank goodness).  There was no particular geographic pattern noticeable, 
which implies that performance was as good in the mountains of Colorado as 
in the sea level uses in Florida.  

We can also look at the mechanism.  The hull of pop corn varieties is very 
strong and must be maintained intact to pop properly, even little cuts and 
abrasions can impact popping performance.  As the corn is heated pressure 
from the steam build up inside the kernel continues to grow.  Once the 
pressure reaches a critical level the kernel will split and the hot 
starches explode outward.  The amount of expansion is largely due to the 
amount of pressure generated before the rupture occurs.  Damaged kernels 
may not build pressure at all, or only a low amount of pressure which 
results in no or minimal popping.

I expect that the situation would not change dramatically in a vacuum.  
The amount of heat to cause the pressure would obviously be less, but the 
impact of the rupture and explosion of the contents outward should remain 
nearly the same.


Admin note:
We received the following suggestion from Herb Multhap:

Run a simple experiment; use a very low heat and the corn will
not pop.  After it has died out it won't pop at high heat
either.  Unless you popped it immediately after placing it
in the vacuum "outgassing" (a "problem" for NASA)
would dry out the kernels; no water, no steam no pop.