A comparison of raspberry freezing-damage during preservation in isochoric and isobaric conditions.

Introduction: Fruits are perishable, thus it's crucial to have an efficient preservation technique that can increase storage time while keeping physical quality and nutritional attributes in order to avoid wastage. The majority of methods for long-term storage require refrigeration.

Methods: In this investigation, we assess the viability of isochoric freezing as a different technique of raspberry (Rubus idaeus L.

Revealing isochoric water nucleation: a visual study.

The phenomena of water freezing at constant volume, or isochoric, is becoming more and more fascinating. However, because the system is subjected to extremely high pressures, it is exceedingly challenging to investigate it visually. Fewer properties have been found visually up till now, but many have been found through other means.

Preservation of black grapes by isochoric freezing.

Fruits are perishable. It's crucial to have an efficient preservation technique that may extend storage duration while maintaining the physical quality and nutritional values to avoid wastage. The majority of long-term storage solutions for fruits use refrigeration.

Temperature-pressure correlations of cryoprotective additives for the design of constant volume cryopreservation protocols.

In the recent years, the use of constant volume (isochoric) cryopreservation, in medicine and biotechnology has captured more attention from the research community and now there is an increasing interest in the use of this new technology. It has been established that the thermodynamics of isochoric freezing is different from that of isobaric (constant pressure) freezing. This study provides researchers in the field experimental results for various compositions of cryoprotectants commonly used in isobaric cryopreservation, in terms of temperature-pressure-molar concentration correlation.

Glucose and glycerol temperature-pressure correlations for the design of cryopreservation protocols in an isochoric system at subfreezing temperature.

There is growing interest in the use of isochoric (constant volume) freezing for cryopreservation of biological matter. The goal of this study is to generate fundamental experimental data on the pressure temperature relation during the freezing of an isochoric system of aqueous solutions of two compounds, glucose and glycerol. Glucose and glycerol are commonly used as cryoprotectants in conventional isobaric (constant pressure) cryopreservation protocols.