Search results for "Freezing"

Synergistic and Antagonistic Effects of Combined Subzero Temperature and High Pressure on Inactivation of Escherichia coli

2006

ABSTRACT The combined effects of subzero temperature and high pressure on the inactivation of Escherichia coli K12TG1 were investigated. Cells of this bacterial strain were exposed to high pressure (50 to 450 MPa, 10-min holding time) at two temperatures (−20°C without freezing and 25°C) and three water activity levels (a w ) (0.850, 0.992, and ca. 1.000) achieved with the addition of glycerol. There was a synergistic interaction between subzero temperature and high pressure in their effects on microbial inactivation. Indeed, to achieve the same inactivation rate, the pressures required at −20°C (in the liquid state) were more than 100 MPa less than those required at 25°C, at pressures in t…

Modelling heat transfer-controlled cooling and freezing times: a comparison between computational values and experimental results

2013

Modelling of heat transfer-controlled cooling and freezing time predictions are very important for a good preservation of foodstuffs. In that regard, we used a computer code based on the finite-element method that allowed us to analyse the phase-change of various foodstuffs during their freezing. The model was exercised to predict process times. The results can be used to design high efficiency plants. In this work, the results predicted by the FEM program are compared with the experimental values given in technical literature.

Estimating the temperature evolution of foodstuffs during freezing with a 3D meshless numerical method

2015

Abstract Freezing processes are characterised by sharp changes in specific heat capacity and thermal conductivity for temperatures close to the freezing point. This leads to strong nonlinearities in the governing PDE that may be difficult to resolve using traditional numerical methods. In this work we present a meshless numerical method, based on a local Hermite radial basis function collocation approach in finite differencing mode, to allow the solution of freezing problems. By introducing a Kirchhoff transformation and solving the governing equations in Kirchhoff space, the strength of nonlinearity is reduced while preserving the structure of the heat equation. In combination with the hig…

The subnivium, a haven for

2019

Parasite nematodes of the genus Trichinella are transmitted from one host to another through the ingestion of larvae present in striated muscles. The longer the survival of muscle larvae in host carcasses, the higher the probability of being ingested by a scavenging host. Thereby, these nematodes developed an anaerobic metabolism favouring their survival in decaying tissues. In addition, muscle larvae of three taxa, namely Trichinella nativa, Trichinella britovi and Trichinella T6, can survive freezing for several months to several years depending on the taxon. The aim of the present work was to investigate the survival time of T. britovi larvae in naturally infected host carcasses preserve…

Protection of living yeast cells by micro-organized shells of natural polyelectrolytes

2015

International audience; Saccharomyces cerevisiae, a eukaryotic model organism, plays a key role in the oxidative stability of fermented products. In order to protect cells against environmental stresses, we report a method of modifying the cell surface architecture while maintaining the internal working properties of the system. The objective was to encapsulate living yeast cells in micro-organized polyelectrolyte shells using layer-by-layer (LbL) assembly. For the first time, the natural polyelectrolytes, β-lactoglobulin and sodium alginate, were alternately deposited on the surface of S. cerevisiae. Transmission electron microscopy coupled with immune-cytochemistry and scanning electron m…

The glass transition in polymer melts

1994

This paper presents some results of a Monte Carlo simulation for the glass transition in two- and three-dimensional polymer melts. The melt was simulated by the bond-fluctuation model on a d-dimensional cubic lattice which was combined with a two-level hamiltonian favouring long bonds in order to generate a competition between the energetic and topological constraints in the system. This competition prevents crystallization and makes the melt freeze in an amorphous structure as soon as the internal relaxation times match the observation time of the simulation set by the cooling rate. The freezing point of the melt, i.e the glass transition temperature Tg, thus depends upon the cooling rate …

Strutture del “congelamento” nel cinema

2009

Impact on ICSI outcomes of adding 24 h of in vitro culture before testicular sperm freezing: a retrospective study.

2015

To compare sperm parameters and intracytoplasmic sperm injection (ICSI) outcomes for testicular spermatozoa frozen on the day of the biopsy (DO) with those frozen after 24 h of in vitro culture (D1).In this retrospective study, from 1999 to 2012, forty-nine azoospermic patients were included to compare sperm (motility and viability) and outcomes (fertilization (FR), implantation (IR), pregnancy (PR) and delivery rates (DR)).The in vitro culture increased total motility (+2.8 %, p = 0.0161) but decreased viability (-8.3 %, p = 0.007). After 24 h of culture, the post-thaw changes in motility and viability were not significant. Twenty-six couples underwent ICSI: thirty-four ICSI were performed…

Porous Gelatin Hydrogels:  2. In Vitro Cell Interaction Study

2007

We report on the feasibility of applying porous gelatin hydrogels, prepared by a novel and controlled cryogenic treatment, as cell-interactive scaffolds for tissue engineering applications. Despite the large number of publications on gelatin as a biomaterial, a detailed study of screening a limited number of gelatin scaffolds for their interaction with a panel of human cells has, to the best of our knowledge, not yet been published. In the present work, we have evaluated two types of porous gelatin scaffolds that differ in their pore geometry and pore size. Type I hydrogels contained top-to-bottom transverse channels (i.e. cones) with a decreasing diameter from the top (330 microm) to the b…

The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-…

1986

The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-freezing and thawing