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Книга British Aerospace Harrier GR Mk5/Mk7. (Aeroguide 26) British Aerospace Harrier GR Mk5/Mk7. (Aeroguide 26) Книги Вооружение Автор: Unknown Формат: pdf Страниц: forty two Размер: 8.32 Язык: Английский0 (голосов: zero) Оценка:
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Perez, J. 1994. Theories of liquid-glass transition. J. Food Eng. 22:89-114. Roos, Y. 1993. Melting and glass transitions of low molecular weight carbohydrates. Carbohydr. Res. 238: 39-48. Roos, Y. and Karel, M. 1990. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials. Biotechnol. Prog. 6: 159-163. Roos, Y. and Karel, M. 1991a. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. J.
Crystal growth The nucleation step in crystallization is followed by crystal growth. Crystal growth requires that molecules are able to diffuse to the surface of the growing nuclei. The rate of the process is very sensitive to the extent of supersaturation or supercooling, temperature, and the presence of impurities. The effects of impurities are particularly important to overall crystallization rates in food materials. The diffusion of molecules on the growing nuclei surface is the main requirement of crystal growth.
The rate of nucleation in the vicinity of Tm is slow and it increases rapidly with decreasing temperature below Tm until the temperature approaches Tg. At temperatures close to Tm crystal growth is rapid, but the increasing viscosity with decreasing temperature delays propagation, which becomes extremely slow in the vicinity of Tg (Levine and Slade, 1990). In agreement with the nucleation and crystal growth theories the number of nuclei formed at temperatures close to Tg is high, but propagation is slow due to diffusional limitations.