Skip to main content
padlock icon - secure page this page is secure

Free Content Vapor Pressures Above the Vitrified Sucrose Solution at Low Temperatures

Download Article:
(PDF 370 kb)
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.

33 References.

No Supplementary Data.
No Article Media
No Metrics


Document Type: Research Article

Publication date: January 1, 2015

More about this publication?
  • 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.

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more