Influence of roller and ball mill grinding technology applied for sucrose particles in a lipophilic suspension was investigated considering both particle properties and suspension's flow behavior. Especially particle surfaces after grinding were analyzed using a novel approach by combining atomic force microscopy (AFM) and AFM-local thermal analysis (AFM-LTA). This technique is able to characterize local distributions of different surface states on sucrose particles in nano- and microscale by determining local softening temperatures. For the first time, it was possible to demonstrate on molecular level that applied grinding technologies resulted in different surface characteristics with respect to adhesion forces and state of sucrose using AFM-LTA. Differences in flow behavior despite same particle size distributions and solid contents were traced back to the distribution of crystalline and amorphous areas on sucrose particle surfaces.

考虑了颗粒性质和悬浮液的流动特性，研究了辊磨机和球磨机研磨技术对亲脂性悬浮液中蔗糖颗粒的影响。尤其是通过结合原子力显微镜（AFM）和AFM局部热分析（AFM-LTA）的新颖方法分析了研磨后的颗粒表面。通过确定局部软化温度，该技术能够以纳米级和微米级表征蔗糖颗粒上不同表面状态的局部分布。首次有可能在分子水平上证明使用AFM-LTA的研磨技术在粘附力和蔗糖状态方面产生了不同的表面特性。