Positron annihilation study of structural relaxation and crystallization of glassified milk fat
 
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1
Ukrainian State University of Food Technologies, 252033, Vladimirskaya St. 68, Kyiv, Ukraine
2
Institute for Metal Physics, 03142, Vernadskogo St. 36, Kyiv, Ukraine
Acceptance date: 2000-03-10
 
Int. Agrophys. 2000, 14(2): 221–225
 
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ABSTRACT
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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