Article | REF: F1322 V1

Glass packaging concerning food products

Author: Jean-Luc BOUTONNIER

Publication date: March 10, 2012, Review date: December 15, 2017 | Lire en français

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    2. Structural organization of container glass

    2.1 Structure

    Glass belongs to the family of non-crystalline solids, which includes two sub-families: amorphous solids and glasses. Glass is obtained by cooling a supercooled liquid mixture, which acquires the structure of a solid during this temperature reduction, without displaying the ordered characteristics specific to the crystalline state.

    In other words, because cooling is rapid and deep, i.e. at a low temperature (by comparison with the melting temperature), the liquid mixture reaches a thermal zone where it is in a state of supercooling.

    This solidification, with a continuous variation in viscosity, is therefore not crystallization (which has no time to take place), but a glass transition...

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