The most remarkable characteristic of the food-frozen process is the coexistence of solid and liquid phase and the phase transition from liquid to solid.
食品冻结过程最大的特点是固液两相并存，并存在一个从液态向固态转变的相变过程。
2
For smaller clusters, there is no clear characteristic of first-order phase transition during the melting, implying a coexistence of solid and liquid phases due to finite-size effect.
对于较小的团簇，融化曲线没有出现清楚的一级相变特征，意味着由于尺寸效应导致的固态液态共存。
3
Preferably the hot melt ink has a sharp transition between solid and liquid phase as the temperature is raised and hence crystalline or semi-crystalline carrier vehicles are preferable.