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When popcorn is processed, corn (many grains and miscellaneous types can be used) is heated in a special container, so that the corn is in a state of high temperature and high pressure, the temperature in the pot is constantly rising, and the gas in the pot is heated.
The pressure is also increasing. When the temperature rises to a certain level, the rice grains will gradually soften, and most of the moisture in the rice grains will become water vapor.
Due to the high temperature, the pressure of water vapor is very large, which causes the softened rice grains to expand. But at this time, the pressure inside and outside the rice grains is balanced, so the rice grains will not burst in the pot.
Then there was a loud “bang”, the machine lid was opened, the corn was suddenly released under normal temperature and pressure, the gas in the pot expanded rapidly, and the pressure quickly decreased, causing the pressure difference between the inside and outside of the corn kernel to increase, resulting in the inside of the corn kernel.
The high-pressure water vapor also expands sharply, and the corn kernels are instantly popped to form popcorn, and the internal structure and properties of the corn will change.
Most of the popcorn nowadays is basically popcorn popped by simple heating from explosive corn. The processing container is no longer an early “converter”, so the harm caused by lead is avoided.