Positron annihilation study of structural relaxation
and crystallization of glassified milk fat
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
KEYWORDS
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.
| eISSN: | 2300-8725 |
| ISSN: | 0236-8722 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
