Fluid ingress is a primary factor that influences freeze-thaw damage in concrete. This paper discusses the influence of fluid ingress on freeze-thaw damage development. Specifically, this paper examines the influence of ...

The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated ...

This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen ...

Achieving good cell recovery after cryopreservation is an essential process when working with induced pluripotent stem cells (iPSC). Optimized freezing and thawing methods are required for good cell attachment and survival. ...

The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% ...

The retention of solutes in the ice formed in a falling-film freeze concentrator (multi-plate freeze-concentrator) was analysed. Solutions of fructose, glucose and sucrose and a simulated juice with initial concentrations ...

The zeta potential of Lactobacillus acidophilux CRL 640, a measure of the net distribution of electrical charges on the bacterial surface, is a function of the glucose concentration in the growing media. With 2% glucose, ...

Freezing is an important operation in food preservation, for it involves millions of tons of food per year (Pierce 2002). During freezing, ice formation begins at a temperature Tif, characteristic to each type of foodstuff, ...