A Cornier Idea

Popcorn, Part 2

Authors

  • Margot Vigeant Bucknell University, United States
  • Erin Jablonski Bucknell University, United States

DOI:

https://doi.org/10.18260/2-1-370.660-140595

Keywords:

food science, fluid mechanics, in class activities

Abstract

Here’s another edifying use for popcorn in chemical engineering: fluid mechanics! This problem actually sits at the border of several conceptual areas in our discipline - fluid mechanics, separations, and a tiny bit of reactor design. How does popcorn accomplish all this? It turns out that a once-common household appliance is actually a simplified version of the same unit operation as a catalytic cracker and is described by the same design equations - but at a fraction of the size and cost. That’s right, the air popcorn popper is, in fact, a fluidized bed. Further, it also demonstrates how cyclonic separation works. And finally, at the end of it all, you end up with a nearly fat free snack!

Accessibility Summary:

In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.

Author Biographies

Margot Vigeant, Bucknell University, United States

Margot Vigeant is a professor of chemical engineering at Bucknell University. She teaches chemical engineering thermodynamics, applied food science and engineering, and capstone design.

Corresponding author: mvigeant@bucknell.edu

Erin Jablonski, Bucknell University, United States

Erin Jablonski is a professor of chemical engineering and the inaugural Director of the Perricelli-Gegnas Center for Entrepreneurship & Innovation at Bucknell University. She teaches entrepreneurial engineering courses such as “Should we start this company?” and fluid mechanics.

Published

2026-01-28

Issue

Section

Food For Thought