Crystallization and matrix formation - Structure stability and evolution
4 important questions on Crystallization and matrix formation - Structure stability and evolution
What is the difference between the stability of a glassy or crystalline product?
To make ice cream, a scarped surface heat exchange is used. Why can this lead to uncontrolled recrystallisation? And what can be done to solve this?
The ice cream can be stored at -18 C for some time. This enables the irregular crystals to smoothen their surfaces and come more regular.
How can sintering or accretion take place?
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What is the difference in appearance between a monocrystal and a polycrystalline matrix?
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