On the Effects of Thermal History on the Development and Relaxation of Thermo-Mechanical Stress in Cryopreservation.
On the Effects of Thermal History on the Development and Relaxation of Thermo-Mechanical Stress in Cryopreservation.
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DOI：
10.1016/j.cryogenics.2014.09.005
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发表时间：
2014-11
期刊：
影响因子：
2.1
通讯作者：
Rabin Y
中科院分区：
文献类型：
--
作者：
Eisenberg DP;Steif PS;Rabin Y
本研究通过玻璃形成（也称为玻璃化）研究了热处理方案对低温保存中热机械应力的发展和松弛的影响。冷冻保存的介质被建模为一个均匀的粘弹性域，约束在一个刚性的圆柱形容器或一个高度顺应性的袋子。在低温保存方案的冷却阶段的退火效果进行了分析。结果表明，中间温度保持期可以显着降低最大拉应力，从而降低结构损坏的可能性。它还表明，在接近玻璃化转变的温度下退火显着减弱的热机械应力对冷却速率的依赖性。此外，低温储存后较慢的初始复温速率可能会大大降低材料中的最大拉伸应力，这支持了先前关于该阶段断裂可能性的实验观察结果。本研究讨论了各种应力分量对储存温度的依赖性。最后，它表明，容器壁的刚度可以影响最大应力的位置，与低温保存协议的发展的影响。
This study investigates the effects of the thermal protocol on the development and relaxation of thermo-mechanical stress in cryopreservation by means of glass formation, also known as vitrification. The cryopreserved medium is modeled as a homogeneous viscoelastic domain, constrained within either a stiff cylindrical container or a highly compliant bag. Annealing effects during the cooling phase of the cryopreservation protocol are analyzed. Results demonstrate that an intermediate temperature-hold period can significantly reduce the maximum tensile stress, thereby decreasing the potential for structural damage. It is also demonstrated that annealing at temperatures close to glass transition significantly weakens the dependency of thermo-mechanical stress on the cooling rate. Furthermore, a slower initial rewarming rate after cryogenic storage may drastically reduce the maximum tensile stress in the material, which supports previous experimental observations on the likelihood of fracture at this stage. This study discusses the dependency of the various stress components on the storage temperature. Finally, it is demonstrated that the stiffness of the container wall can affect the location of maximum stress, with implications on the development of cryopreservation protocols.
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影响因子：
3.8
作者：
Rios, Jorge L. Jimenez;Steif, Paul S.;Rabin, Yoed
通讯作者：
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影响因子：
2.7
作者：
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作者：
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影响因子：
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作者：
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通讯作者：
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