Artículos SCI

The literature data on the superplastic deformation of high purity yttria stabilised tetragonal zirconia polycrystals is reviewed in detail. It is shown that, based on the existence of a threshold stress, the single mechanism of grain boundary sliding (GBS) accommodated by diffusional processes can explain the superplasticity of these materials over all the ranges of temperature, stress, grain size, and surrounding atmosphere that have been studied. The origin of the threshold stress and its quantitative dependence on temperature and grain size is explained in terms of the segregation of yttrium atoms at the grain boundaries. A new model for GBS accommodated by lattice or grain-boundary diffusion is presented which can explain the transition of the stress exponent from 2 to 1.

The crystallisation and polymorphic properties of three sunflower hard stearins (SHSs) and cocoa butter equivalents (CBEs) formulated by blending SHSs and palm mid fraction (PMF) were studied and compared with those from cocoa butter (CB), to explore their possibilities as confectionery fats. The isothermal crystallisation kinetics of these fats were examined by pNMR and DSC at three different temperatures. All samples studied displayed a two-step crystallisation profile that could be fitted to an exponential-Gompertz equation. Stop-and-return DSC studies showed that SHSs and CBEs exhibited different crystallisation mechanisms according to their triacylglycerol composition, with a quick formation of metastable crystals, followed by a polymorphic transition to the more stable β or β′ forms. X-ray diffraction (XRD) was used to investigate the polymorphic forms of tempered SHSs and CBEs in the long term. In all cases the resulting fats displayed short spacing patterns associated with β polymorphism. These formulations based on SHSs and PMF met all the requirements to be considered as CBEs; therefore they could be used as an alternative to traditional confectionery fats.