BACKGROUND: Vitrified solutions are encountered in food and biomaterial preservation. Data of the equilibrium water vapor pressure above the vitrified solution are scarce at temperatures below 0°C. OBJECTIVE: The study measures the water vapor pressures above vitrified
sucrose solutions. MATERIALS AND METHODS: Sucrose solutions with concentration ranging from 75% to 79% (wt) were vitrified by cooling in liquid nitrogen, and placed in a thermostat bath. Vapor pressure was measured with a high precision pressure gauge using static method. The vitrification
of sucrose solution was verified with DSC. RESULTS: Experimental data were compared with two models. The empirical Zobrist model fits the experimental data well. The free volume model was improved by fitting the interaction parameter to experimental data. The average discrepancy could
be reduced from 5.57% to 2.86%. CONCLUSION: The data have significant implications in the driving force of water removal in secondary drying process.
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WATER VAPOR PRESSURE
Document Type: Research Article
January 1, 2015
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CryoLetters is a bimonthly international journal for low temperature sciences, including cryobiology, cryopreservation or vitrification of cells and tissues, chemical and physical aspects of freezing and drying, and studies involving ecology of cold environments, and cold adaptation
The journal publishes original research reports, authoritative reviews, technical developments and commissioned book reviews of studies of the effects produced by low temperatures on a wide variety of scientific and technical processes, or those involving low temperature techniques in the investigation of physical, chemical, biological and ecological problems.