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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 14, nr. 2 (2000)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Positron annihilation study of structural relaxation
and crystallization of glassified milk fat
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| (pobierz wersję PDF )
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Rashevskaya T.1, Guly I.1, Pryadko M.1, Nishchenko M.2, Likhtorovich S.2
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1 Ukrainian State University of Food Technologies, 252033, Vladimirskaya St. 68, Kyiv, Ukraine |
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2 Institute for Metal Physics, 03142, Vernadskogo St. 36, Kyiv, Ukraine |
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vol. 14 (2000), nr. 2,
pp. 221-225
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streszczenie
Kinetics of the milk-fat phase transformations and the features of its defect structure in amorphous, crystalline and liquid states were studied using the positron annihilation technique. The highest concentration of the free-volume type defects with the average radius of 0.36 nm was found for the amorphous state and the lowest concentration for the crystalline one. It is shown that glassified milk fat can be transformed to the liquid state (bypassing crystallization stage) upon rapid heating.
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słowa kluczowe
milk fat, amorphous, crystallinity, defect structure
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