glassy state

Research development of glassy state in food

食品中的玻璃态研究

Glassy State in Foods

食品中的玻璃态

Experimental study on the glassy state storage of strawberries

草莓冻结玻璃化保存的实验研究

The moisture content is not correlated with the formation of glassy state .

含水量与细胞质玻璃化状态的形成关系不密切。

Effects of Thawing Methods on Quality of Frozen Broccoli with Partial Glassy State

解冻方法对冷藏部分玻璃态西兰花品质的影响

Their structure in a glassy state of all alloy tested has been confirmed by X-ray diffraction analysis .

所有合金玻璃体经X射线衍射分析证明为玻璃态结构。

Glass transition from melt state to glassy state was controlled by thermodynamic and kinetic factor .

非晶由液相转变时，同时受动力学和热力学因素的控制。

Glassy State in Cunninghamia lanceolata Seeds and its Relationship with Water Content , Lipid and Sugar

杉木种子玻璃化与含水量、脂类和糖类含量的关系

Microencapsulated Essence in Glassy State

玻璃化微胶囊香精的研究

Their critical tangential speed of the glassy state formation was determined to be 31 m / s by means of changing the tangential speed of rotator .

用变换转鼓切线速度的方法，确定了上述合金形成玻璃态的临界切线速度为31m/s。

The relationship between stress and strain was obtained if the proportion occupied by solid-like and liquid-like regions in the matrix of glassy state was considered .

当考虑到体系中固状区和液状区的比例之后，得出了应力与应变之间的关系式。

The results 's demonstrate that the crystallization rate of PET increases at first and then decreases with increasing PC content if the blends are crystallized from the glassy state .

结果在明，从玻璃态结晶时，随着PC含量的增加，PET组分的结晶速率先增加后降低。

The results show that T-ZnO cannot improve tensile , compressive and impactive properties of T-ZnO / PUF composites , but can enhance their damping properties at glassy state .

结果表明，T-ZnO不能提高复合材料的拉伸性能、压缩性能和冲击性能，但可以提高材料在玻璃态的阻尼性能。

The behaviour of glass transformation and crystallization as well as the thermal stability in both states as-quenched and as-annealed are varied with the non-crystalline alloys of different glassy state owing to change of the quenching rates .

非晶态合金处于不同玻璃态时，其玻璃转变和结晶过程中的行为及其淬火态与退火态的热稳定性表现出差异。这是制备非晶态材料保证性能均匀性必须注意的一个问题。

The mechanism of the second step of " two step cryopreservation method " is thoroughly analysed in this paper by use of the glassy state storage theory of frozen food . The conclusion is consistent with the observed results by a cryomicroscope .

应用冻结食品的玻璃化保存理论，本文对两步法低温保存的第二步的机理做了较深入的分析，结论与低温显微镜观察的结果一致。

The analysis methods and properties of the vitrification change of starch as well as the effects on the food quality were outlined on the basis of the theory of glassy state and vitrification change . Eventually , the future research direction was looked forward .

在有关玻璃态和玻璃化转变理论的基础上，综述了淀粉玻璃化转变的分析方法、性质以及对食品品质的影响，并对今后的研究方向作了展望。

The cytoplasmic vitrification and freezing temperature of Chinese fir and masson pine seeds were measured by using differential scanning calorimetry ( DSC ) . And the relationship between formation of glassy state and lipid as well as sugar content was analyzed .

用差示扫描量热仪（DSC）检测了杉木、马尾松种子细胞质冻结和玻璃化形成的温度，并分析了种子内含物成分与细胞质玻璃化形成的关系。

It is also noted that with the same composition , the crystallinity of PET in the blends formed from the glassy state is higher than that formed from melt but the former has lower onset temperature and more broad range of melting .

相同组成的共混物从玻璃态结晶比从熔体结晶所达到的结晶度高，但起始熔融温度低，熔程宽，表明生成较多的不规整的微晶体。

The results showed as follows : ( 1 ) The glassy state was detected in the seeds of Chinese fir . Its cytoplasmic vitrification temperature ( T_g ) is-52.386 ℃ . The freezing temperature of Chinese fir seeds is-34.323 ℃ .

结果表明：（1）杉木种子细胞质被检测到玻璃化状态的存在，其玻璃化状态形成的温度（Tg）为-52.386℃，杉木种子细胞质的冻结温度为-34.323℃。

By varying the content of Fe , the microstructure of the Pr-based alloy changes progressively from full glassy state to composite with nanocrystalline particles embedded in the glassy matrix , and finally into nano-structured state accompanying with the gradual magnetic and mechanical property changes .

结果表明Pr基合金逐步从玻璃状态，转变为非晶与纳米晶的复合状态，最后成为纳米晶合金，Pr基合金的磁学和力学性能也相应地发生了变化。