Abstract
The Avrami model of crystallization was proposed by the scientist Melvin Avrami in the early 1940s [1–3]. It was originally used to quantify the liquid-solid phase transition kinetics in metals. Its principles have been since expanded to model other systems including fat and starch crystallization. The utility of the model stems from its ability to provide indications on the nature of the crystal growth process. Applied to the study of fat crystallization, the Avrami equation has the following form,
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Marangoni, A.G. (2017). Kinetics of Crystal Growth Using the Avrami Model and the Chemical Potential Approach. In: Kinetic Analysis of Food Systems. Springer, Cham. https://doi.org/10.1007/978-3-319-51292-1_7
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DOI: https://doi.org/10.1007/978-3-319-51292-1_7
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Publisher Name: Springer, Cham
Print ISBN: 978-3-319-51291-4
Online ISBN: 978-3-319-51292-1
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