Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
5
From page :
7
To page :
11
Abstract :
The influence of Ag admixtures on the crystallization process of amorphous Fe–Si–B alloys of the series Fe75−xAgxSi9B16 (x=0, 1, 2, 3 and 4) was studied by differential scanning calorimetry (DSC) measurements at different heating rates. Two exothermic peaks were observed in the DSC trace when the Ag content was 2–4 at.% and one when it was 1 at.%, respectively. The activation energy was calculated both with Kissinger’s and isoconversional Flynn, Wall and Ozawa methods. The possibility of analysis with the JMA model using the Avrami plot was investigated for the third stage of crystallization.
Journal title :
Food Microbiology
Serial Year :
2004
Journal title :
Food Microbiology
Record number :
1193519
Link To Document :
بازگشت