eNUFTIR :: Перегляд за Автор "Lihtorovich, S."

Документ

Application of optical and positron spectroscopy to structure transformation study in milk fat and its simple purified fractions

(2000) Lihtorovich, S.; Nishchenko, M.; Rashevska, Tamara; Gulyy, Ivan

Structure transformations from amorphous to crystalline state in milk fat as well as its simple purified fractions have been studied using optical and positron spectroscopy. The crystallization of amorphous fat results in appearance of a high-intensity peak in its luminescence spectrum. Transmission and luminescence excitation spectra have been also studied at different temperatures.

Документ

Application of the optical and positron spectroscopy to the study of the structural transformations in milk fat and its simple purified fractions

(2000) Kudryavtsev, V.; Yablochkov, S.; Lihtorovich, S.; Nishchenko, M.; Rashevska, Tamara; Gulyy, Ivan

The structural transformations in milk fat from amorphous to crystalline state as well as in simple purified fractions were investigated by using optical and positron spectroscopy.

Документ

Identification of moisture nanoparticles in the butter sub-microstructure

(2002) Rashevska, Tamara; Gulyy, Ivan; Ukrainets, Anatoliy; Nischenko, Michael; Lihtorovich, S.; Buzaneva, E.

Formation of sub-microstructure, including the nucleatiion and growth of ultradisperse water particles in the butter, is studied by means of electron microscopy.

Документ

Indentification of moisture: nanoparticles in the butter submicrostructure

(2001) Rashevska, Tamara; Gulyy, Ivan; Pryadko, Nikolai; Nishchenko, M.; Lihtorovich, S.

By means of the elcectron microscopy study of the butter samples obtained by freezing-and-cleavage teehnique we have shown that their submicrostructure contains spherical particles, 2 to 100 nm in diameter, which can also aquire anisotropic shapes.

Документ

Nanovoids in the milkfat and its high-melting components

(2002) Rashevska, Tamara; Gulyy, Ivan; Ukrainets, Anatoliy; Nishchenko, M.; Lihtorovich, S.; Buzaneva, E.

The nanovoids in the fatty acid triglycerides and in the milkfat are studied by means of tlie positron annihilation spectroscopy. The mean radii of the nanovoids are measured using annihilation characteristics of the hydrogen-like positronium atoms, which annihilate inside the nanovoids.Нанопустоти тригліцеридів жирних кислот і молочного жиру, вивчалися за допомогою ПАС.Середні радіуси нанопустот оцінювали за допомогою аннігіляційних характеристик гідрогеноподібних атомів, які аннігілюють всередині нанопустот.