Abo Bibliothek: Guest

ISSN Online: 2377-424X

ISBN Print: 1-56032-797-9

International Heat Transfer Conference 11
August, 23-28, 1998, Kyongju, Korea

HEAT AND MASS TRANSFER IN VITRIFICATION OF BIO-AND-FOOD MATERIALS

Get access (open in a dialog) DOI: 10.1615/IHTC11.2810
pages 357-369

Abstrakt

Vitrification (glass formation) is an advanced technique for low temperature preservation of biological cells and tissues, and cold storage of food materials as well; however, it is quite difficult to vitrify those aqueous systems. This paper discusses heat and mass transport and cell injury during freezing and thawing; analyses three main methods of cryopreservation and concludes that vitrification is the unique mechanism among these methods; reviews and investigates glass formation kinetics of single component system and complex aqueous solution system, and methods of determining critical cooling rate Vee for vitrification during cooling and critical warming rate Vew for preventing devitrification during warming; develops a new technique of ultra-rapid cooling; researches the heat transfer performance of small samples quenching into subcooled liquid nitrogen, in which the critical heat flux can be enhanced to 2×106 W/m2 and the cooling rate can be increased to 1.2×104 K/s; invents a new technique − "cryomicroscopy-DSC (differential scanning calorimetry) system" to measure accurately the partial glass transition temperature Tg', as well as discusses its applications in cold storage of foods.