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 (isochoric). The mathematical model suggests that the detrimental effects associated with isobaric freezing may be reduced in an isochoric freezing system. To explore this hypothesis, we performed a preliminary study on the isochoric freezing of a produce with which our group has experience, the potato. METHOD:Experiments were performed in an isochoric freezing device we designed. The device is robust and has no moving parts. For comparison, we used a geometrically identical isobaric freezing device. Following freezing and thawing, the samples were weighed, examined with colorimetry, and examined with microscopy. RESULTS:It was found that potatoes frozen to -5 °C in an isochoric system experienced no weight loss and limited enzymatic browning. In contrast the -5 °C isobaric frozen potato experienced substantial weight loss and substantial enzymatic browning. Microscopic analysis shows that the structural integrity of the potato is maintained after freezing in the isochoric system and impaired after freezing in the isobaric system. DISCUSSION:Tissue damage during isobaric freezing is caused by the increase in extracellular osmolality and the mechanical damage by ice crystals. Our thermodynamic analysis predicts that during isochoric freezing the intracellular osmolality remains comparable to the extracellular osmolality and that isochoric systems can be designed to eliminate the mechanical damage by ice. The results of this preliminary study seem to confirm the theoretical predictions. CONCLUSION:This is a preliminary exploratory study on isochoric freezing of food. We have shown that the quality of a food product preserved by isochoric freezing is better than the quality of food preserved to the same temperature in isobaric conditions. Obviously, more extensive research remains to be done to extend this study to lower freezing temperatures and other food items

Exergetic Analysis of a Cogeneration System for Cooling and Heating

The paper deals with a heat pump system for the food industry characterized by two products - refrigeration and heating. The working fluid is ammonia, an ecological refrigerant harmless for the environment. For every apparatus, corresponding to its utility and operating field, the exergetic balance states the “product” and “fuel”. The work analyses the conduct of the system at the variation of the operating and constructive parameters. The exergoeconomic technique succeeds in pointing out for every dissipative zone the exergy destruction and losses

The nematode Caenorhabditis elegans survives subfreezing temperatures in an isochoric system

This study is the first experimental evidence showing that a living multicellular organism, the nematode Caenorhabditis elegans, can survive subfreezing temperatures in an isochoric (constant volume) thermodynamic system, while immersed in a simple isotonic solution, without the addition of cryoprotectants. Some of the test conditions were more extreme than those found at the ice/water interface of the Antarctic subglacial Vostok lake. On earth, life takes place in an isobaric (constant pressure) environment. In isobaric systems, subfreezing temperature survival of organisms in nature and subfreezing temperature preservation of living material for biotechnology and medicine, is made possible by use of cryoprotective chemicals additives. Our theoretical thermodynamic studies suggested that in an isochoric system, living biological material could survive subfreezing temperatures, without any cryoprotective chemicals. By confirming the theoretical predictions, this paper suggests a new technology for subfreezing preservation of cells, organs and organisms of possible value for biotechnology and medicine as well as new possible mechanisms of living organism survival in nature

SCIENTIFIC AND TECHNOLOGICAL INNOVATION

Today, science and, accordingly, scientific research is widely recognized as the main driving force of production and source of innovation and technology transfer. There are many definitions in this regard that seek to express the concept of scientific research, experimental development (engineering) and technical progress. Practically in the developed countries the phenomenon of innovation is being analyzed in relation to the concept of technology transfer, based on the experience and knowledge in science and technology. Innovation has to be addressed systematically, it involving: science, technology, financial and economic principles, management

Assessment of virtual thermal manikins for thermal comfort numerical studies. Verification and validation

This study is a part of a larger experimental and numerical campaign intended to evaluate the influence of the turbulence intensity at the inlet of the terminal air distribution systems on the local draft sensation and thermal discomfort of ventilation users. In this paper we present preliminary results of CFD simulations using a realistic model of human body along with an experimental validation. The model is further used in a piston distribution scheme to evaluate the influence of turbulence intensity on the comfort indicators. The recorded velocity, turbulence and temperature fields allowed us to estimate the distributions of DR, PPD and PMV indexes. For the investigated case, the results indicated a direct correlation

Numerical study on high induction air diffusers for improved indoor environmental quality in vehicles

The amount of time spent in traffic by vehicle occupants has increased dramatically over the last two decades. This is because the average commute length and time spent stuck in traffic without a way out have increased at rates far exceeding population growth. At the same time, the quality of life has increased, in many areas of this world, leading vehicle users to prefer increased thermal comfort conditions inside the cabins when they are in traffic, a better thermal comfort in the vehicle being nowadays an important parameter when choosing a new vehicle. A solution to improve the thermal comfort of vehicle users is to uniformize the airflow inside vehicle by enhancing the mixing of the freshly introduced air with the ambient air. Based on literature previous research, air mixing can be improved by passive means using innovative air diffusers which have the ability of entraining more air than regular air diffusers. A comparative numerical study between different air diffusers will be carried out in the present paper with the help of Ansys Fluent software. The results revealed that a particular air diffuser, based on the lobed shaped cross orifice was found to entertain with 35% more air than a regular air diffuser

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 (isochoric). The mathematical model suggests that the detrimental effects associated with isobaric freezing may be reduced in an isochoric freezing system. To explore this hypothesis, we performed a preliminary study on the isochoric freezing of a produce with which our group has experience, the potato. METHOD:Experiments were performed in an isochoric freezing device we designed. The device is robust and has no moving parts. For comparison, we used a geometrically identical isobaric freezing device. Following freezing and thawing, the samples were weighed, examined with colorimetry, and examined with microscopy. RESULTS:It was found that potatoes frozen to -5 °C in an isochoric system experienced no weight loss and limited enzymatic browning. In contrast the -5 °C isobaric frozen potato experienced substantial weight loss and substantial enzymatic browning. Microscopic analysis shows that the structural integrity of the potato is maintained after freezing in the isochoric system and impaired after freezing in the isobaric system. DISCUSSION:Tissue damage during isobaric freezing is caused by the increase in extracellular osmolality and the mechanical damage by ice crystals. Our thermodynamic analysis predicts that during isochoric freezing the intracellular osmolality remains comparable to the extracellular osmolality and that isochoric systems can be designed to eliminate the mechanical damage by ice. The results of this preliminary study seem to confirm the theoretical predictions. CONCLUSION:This is a preliminary exploratory study on isochoric freezing of food. We have shown that the quality of a food product preserved by isochoric freezing is better than the quality of food preserved to the same temperature in isobaric conditions. Obviously, more extensive research remains to be done to extend this study to lower freezing temperatures and other food items

The nematode Caenorhabditis elegans survives subfreezing temperatures in an isochoric system.

This study is the first experimental evidence showing that a living multicellular organism, the nematode Caenorhabditis elegans, can survive subfreezing temperatures in an isochoric (constant volume) thermodynamic system, while immersed in a simple isotonic solution, without the addition of cryoprotectants. Some of the test conditions were more extreme than those found at the ice/water interface of the Antarctic subglacial Vostok lake. On earth, life takes place in an isobaric (constant pressure) environment. In isobaric systems, subfreezing temperature survival of organisms in nature and subfreezing temperature preservation of living material for biotechnology and medicine, is made possible by use of cryoprotective chemicals additives. Our theoretical thermodynamic studies suggested that in an isochoric system, living biological material could survive subfreezing temperatures, without any cryoprotective chemicals. By confirming the theoretical predictions, this paper suggests a new technology for subfreezing preservation of cells, organs and organisms of possible value for biotechnology and medicine as well as new possible mechanisms of living organism survival in nature

Exergetic Analysis of a Cryogenic Air Separation Unit

This case study analyzes a cryogenic air separation unit (ASU) with a production of V˙O2=58,300 [m3Nh] of gaseous oxygen with a concentration greater than 98.5%, operating in Romania on a steel plant platform. The goal of the paper is to provide an extensive model of exergetic analysis that could be used in an optimization procedure when decisional parameters are changed or structural design modifications are implemented. For each key part of the Air Separation Unit, an exergetic product and fuel were defined and, based on their definition, the coefficient of performance of each functional zone was calculated. The information about the magnitude of the exergetic losses offers solutions for their future recovery. The analysis of the exergy destructions suggests when it is worth making a larger investment. The exergetic analysis of the compression area of the ASU points out an exergy destruction and loss of 37% from the total plant’s electrical energy input. The exergy loss with the heat transferred to the cooling system of compressors can be recovered; for the exergy destruction portion, the challenge between investment and operating costs should be considered. The exergy destruction of the air separation columns found the High Pressure Column (HPC) to be more destructive than the Low Pressure Column. The share of the exergy destruction in the total plant’s electrical energy input is 8.3% for the HPC. The local COP of the HPC, calculated depending on the total exergy of the local product and fuel, is 62.66%. The calculus of the air separation column is performed with the ChemSep simulator