2008 | OriginalPaper | Buchkapitel
Assembly of Structures in Foods
Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.
Wählen Sie Textabschnitte aus um mit Künstlicher Intelligenz passenden Patente zu finden. powered by
Markieren Sie Textabschnitte, um KI-gestützt weitere passende Inhalte zu finden. powered by
From a physical point of view, a natural way to describe a system is to define the macroscopic physical state it is in, that is, the solid, liquid or the gas state. These three states are differentiated from one another by the degree of order between the atoms or the molecules (a common denominator being constituents). The order is highest within a solid (where there exists a regular stacking) and lowest in a gas (where the probability of finding a neighbour of one constituent is only dependent, isotropically, on the density of the gas, which must be an average quantity) (de Gennes and Prost 1993). Systems composed of one type of atoms may even exhibit all three phases, depending on temperature and pressure. Another possible state is the liquid crystal state (de Gennes and Prost 1993), which, at least in one direction, exhibits liquidlike order and anisotropy.