Thermal Stresses During Freezing of Biomaterials

生物材料冷冻过程中的热应力

基本信息

  • 批准号:
    9122548
  • 负责人:
  • 金额:
    $ 8.88万
  • 依托单位:
  • 依托单位国家:
    美国
  • 项目类别:
    Continuing Grant
  • 财政年份:
    1992
  • 资助国家:
    美国
  • 起止时间:
    1992-09-15 至 1995-08-31
  • 项目状态:
    已结题

项目摘要

During omni-directional freezing of a material, a frozen solid shell forms at the surface, and the volume changes associated with freezing of the interior causes stresses on the outer shell. The objectives of this study are to quantify such thermal stresses developed in a biomaterial during phase change in the context of food freezing. Mechanical properties of frozen materials will be measured in a temperature controlled Instron machine using samples specially prepared to minimize residual stresses, by freezing from one side. Stress cracks during typical freezing processes will be observed under a cryomicroscope. Observed cracking pattern will be correlated to fracture patterns predicted by a suitable failure theory. This will be the first quantitative analysis of thermal stresses in a biomaterial due to large volumetric changes from phase transformation. Important applications include not only freezing of biomaterials as in food processing but also in cryosurgery and cryopreservation of organs.
在材料的全方位冷冻过程中,冷冻固体壳在表面形成,与内部冷冻相关的体积变化导致外壳上产生应力。本研究的目的是量化食品冷冻背景下相变期间生物材料中产生的热应力。冷冻材料的机械性能将在温控英斯特朗机器中测量,使用专门准备的样品,通过从一侧冷冻来最大程度地减少残余应力。在冷冻显微镜下可以观察到典型冷冻过程中的应力裂纹。观察到的裂纹模式将与适当的失效理论预测的断裂模式相关联。这将是对生物材料中由于相变引起的巨大体积变化而产生的热应力的首次定量分析。重要的应用不仅包括食品加工中生物材料的冷冻,还包括冷冻手术和器官冷冻保存。

项目成果

期刊论文数量(0)
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Ashim Datta其他文献

Impact of long term conservation agriculture on soil quality under cereal based systems of North West India
长期保护性农业对印度西北部谷物种植系统下土壤质量的影响
  • DOI:
    10.1016/j.geoderma.2021.115391
  • 发表时间:
    2022-01-01
  • 期刊:
  • 影响因子:
    6.600
  • 作者:
    Dibakar Roy;Ashim Datta;H.S. Jat;Madhu Choudhary;P.C. Sharma;P.K. Singh;M.L. Jat
  • 通讯作者:
    M.L. Jat
Assessment of critical limits of Boron in potato growing soils of West Bengal
西孟加拉邦马铃薯种植土壤中硼临界限值的评估
Ingredient functionality in batter-type cake baking: Coupled multiphase poro-hygro-viscoelastic model
面糊型蛋糕烘焙中的成分功能:耦合多相孔隙-湿粘弹性模型
  • DOI:
    10.1016/j.jfoodeng.2023.111867
  • 发表时间:
    2023
  • 期刊:
  • 影响因子:
    5.5
  • 作者:
    K. Seranthian;Ashim Datta;Aaron Clanton
  • 通讯作者:
    Aaron Clanton
A global perspective on soil science education at third educational level; knowledge, practice, skills and challenges
关于第三教育层次土壤科学教育的全球视角;知识、实践、技能与挑战
  • DOI:
    10.1016/j.geoderma.2022.116053
  • 发表时间:
    2022-11-01
  • 期刊:
  • 影响因子:
    6.600
  • 作者:
    Przemysław Charzyński;Magdalena Urbańska;Gian Franco Capra;Antonio Ganga;Peter Holmes;Melanie Szulczewski;Undrakh-Od Baatar;Ali Boularbah;Betim Bresilla;Horea Cacovean;Ashim Datta;Helen Gadsby;Kamel Gargouri;Eyob Gebrehiwot Gebregeorgis;Luise Giani;Samantha Grover;Mukhiddin Juliev;Raimonds Kasparinskis;Masayuki Kawahigashi;Liv Anna Kellermann;Shugang Zhang
  • 通讯作者:
    Shugang Zhang

Ashim Datta的其他文献

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{{ truncateString('Ashim Datta', 18)}}的其他基金

U.S.-Turkey Cooperative Research: Optimization of Multiphase Transport and Deformation in Novel Baking Processes
美国-土耳其合作研究:新型烘焙工艺中多相传递和变形的优化
  • 批准号:
    0422806
  • 财政年份:
    2004
  • 资助金额:
    $ 8.88万
  • 项目类别:
    Standard Grant

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