I. V. Yarygin, V. N. Yarygin, V. G. Prikhodko, A. A. Politov, S. A. Novopashin
{"title":"An experimental study of starch dispersion during rapid vacuuming","authors":"I. V. Yarygin, V. N. Yarygin, V. G. Prikhodko, A. A. Politov, S. A. Novopashin","doi":"10.1134/S0869864325050154","DOIUrl":null,"url":null,"abstract":"<div><p>A newly discovered phenomenon—the sudden dispersion of starch grains upon a sharp decrease in ambient pressure—was experimentally studied. The aim of the study was to determine the mechanism of this phenomenon. This effect was observed for various types of starch: potato, corn and rice. It was established that starch moisture content is the primary parameter determining the occurrence of this phenomenon. The experimental results showed that grain dispersion occurs due to the reactive force generated by evaporation and release of water from the starch grains. The release is caused by an increase in steam pressure within the starch grains due to a phase transition of water upon a decrease in external pressure. The data obtained may be useful for further research in materials science and biotechnology, as well as for the development of new methods for studying the properties of starch materials.</p></div>","PeriodicalId":800,"journal":{"name":"Thermophysics and Aeromechanics","volume":"32 5","pages":"1175 - 1180"},"PeriodicalIF":0.5000,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Thermophysics and Aeromechanics","FirstCategoryId":"5","ListUrlMain":"https://link.springer.com/article/10.1134/S0869864325050154","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENGINEERING, AEROSPACE","Score":null,"Total":0}
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Abstract
A newly discovered phenomenon—the sudden dispersion of starch grains upon a sharp decrease in ambient pressure—was experimentally studied. The aim of the study was to determine the mechanism of this phenomenon. This effect was observed for various types of starch: potato, corn and rice. It was established that starch moisture content is the primary parameter determining the occurrence of this phenomenon. The experimental results showed that grain dispersion occurs due to the reactive force generated by evaporation and release of water from the starch grains. The release is caused by an increase in steam pressure within the starch grains due to a phase transition of water upon a decrease in external pressure. The data obtained may be useful for further research in materials science and biotechnology, as well as for the development of new methods for studying the properties of starch materials.
期刊介绍：
The journal Thermophysics and Aeromechanics publishes original reports, reviews, and discussions on the following topics: hydrogasdynamics, heat and mass transfer, turbulence, means and methods of aero- and thermophysical experiment, physics of low-temperature plasma, and physical and technical problems of energetics. These topics are the prior fields of investigation at the Institute of Thermophysics and the Institute of Theoretical and Applied Mechanics of the Siberian Branch of the Russian Academy of Sciences (SB RAS), which are the founders of the journal along with SB RAS. This publication promotes an exchange of information between the researchers of Russia and the international scientific community.
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