Preservation of grape tomato by isochoric freezing

Preservation of Corneal Grafts by Freezing.

A comparison of freezing-damage during isochoric and isobaric freezing of the potato

BACKGROUND Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects. It causes loss of food weight and changes in food quality. Using thermodynamic analysis, we have developed a theoretical model of the process of freezing in a constant volume system (iso...

Inner ear tissue preservation by rapid freezing: Improving fixation by high-pressure freezing and hybrid methods

In the preservation of tissues in as 'close to life' state as possible, rapid freeze fixation has many benefits over conventional chemical fixation. One technique by which rapid freeze-fixation can be achieved, high pressure freezing (HPF), has been shown to enable ice crystal artefact-free freezing and tissue preservation to greater depths (more than 40 μm) than other quick-freezing methods. D...

Preservation of microbiological assay organisms by direct freezing.

'rhe effects of freezinig on bacterial cultures have been investigated by numerous workers. The most commonly used method of preserving microorganisms is lvophilization (drying from the frozen state), but this is a drastic procedure for in most instances comparatively few organisms (2 to 3 per cent) survive the freeze drying process. Cultures preserved in this way have remained viable for as lo...

Platelet preservation. II. Preservation of canine platelet concentrates by freezing in solutions of glycerol plasma.