通过对非晶态样品的热分析，确定了它的晶化温度、玻璃转变温度和低温弛豫温度。
The thermal analysis was used to determine the crystallization temperature, the glass transformation temperature and low temperature relaxation temperature of the amorphous samples.
结果表明，机械力化学效应使得淀粉颗粒结晶结构受到破坏，结晶程度降低，最终由多晶态转变成非晶态。
The results showed that the crystal structure of potato starch could be destroyed by ball milling and the crystallinity decreased from polycrystalline to amorphous state.
计算结果表明，热脉冲作用下，转变时体系平均温度高于平衡计算熔点，结构转变是过热熔化过程，系统不可能发生从晶态到非晶态非平衡转变。
The results show that the average system temperature is higher than the calculated equilibrium melting point of cu while the transformation occurs which should be an overheated melting process.
应用推荐