The present work describes the development of an environmental chamber (EC), with temperature and humidity control, for measuring ice growth kinetics over a substrate with an atomic force microscope (AFM). The main component of the EC is an AFM fluid glass cell. The relative humidity (RH) inside the EC is set by the flow of a controlled ratio of dry and humid nitrogen gases. The sample temperature is fixed with an AFM commercial accessory, while the temperature of the nitrogen gas inside the EC is controlled by circulating cold nitrogen vapor through a copper cooler, specially designed for this purpose. With this setup, we could study the growth rate of ice crystallization over a mica substrate by measuring the force exerted between the tip and the sample when they approach each other as a function of time. This experimental development represents a significant improvement with respect to previous experimental determinations of ice growth rates, where RH and temperature of the air above the sample were determined far away from the ice crystallization regions, in opposition to the present work.
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http://dx.doi.org/10.1063/1.5132537 | DOI Listing |
Cryobiology
January 2025
Animal Physiology Division, ICAR-National Institute of Animal Nutrition and Physiology, Adugodi, Bangalore, India-560030.
The application of spermatogonial stem cells (SSC) will be more effective and feasible following the successful cryopreservation and transfer of SSCs in livestock. Like other cells, SSCs are also sensitive to cryoinjury; hence composition of the cryomedia and freezing protocols need to be optimized. The present study aims to optimising the best freezing rates by minimising the ice crystallization and dehydration effect in order to maximize the post-thaw SSCs survivability and stemness characteristics.
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January 2025
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
The quality of frozen crayfish () is challenged by freeze-thaw (FT) cycles during storage. The effect of freezing methods on the quality of crayfish during FT cycles was investigated by comparing physicochemical properties, microstructure, and myofibrillar protein (MPs) properties. Three methods were used for crayfish freezing, including air convective freezing (AF) at -20 °C and -50 °C, as well as liquid nitrogen freezing (LNF) at -80 °C.
View Article and Find Full Text PDFFood Chem X
December 2024
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of surimi gels. The impact of freeze-thaw cycles on the morphology and distribution of ice crystals, as well as the textural characteristics of gelatinized and ungelatinized starch-surimi gels was investigated.
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January 2025
School of Food Science and Bioengineering, Tianjin Agricultural College, Tianjin 300384, China.
Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of LP treatment on the storage quality of square bamboo shoots using physicochemical, gas chromatography-mass spectrometry, and metabolomics methods. Results showed that with prolonged storage, the LP-treated group had lower activities of peroxidase, phenylalanine ammonia-lyase, and lower levels of malondialdehyde, cellulose, and lignin compared to the control group, while superoxide dismutase and catalase activities and shear force values were higher.
View Article and Find Full Text PDFFree Neuropathol
January 2024
Friedman Brain Institute, Departments of Pathology, Neuroscience, and Artificial Intelligence & Human Health, Icahn School of Medicine at Mount Sinai, New York, New York, USA.
Cryopreservation, the preservation of tissues at subzero temperatures, is a mainstay of brain banking that allows for the storage of brain tissue without the use of chemical fixatives. This is particularly important for molecular studies that are incompatible with tissue fixation. However, brain tissue is vulnerable to various forms of damage during the cryopreservation process, in particular due to the phase transition of water from a liquid to a solid state with the formation of ice crystals, which can disrupt cellular morphology.
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