An experimental study of starch dispersion during rapid vacuuming

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.