• Journal of Veterinary Science
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• v.24 no.6
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• pp.79.1-79.16
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• 2023

Background: The need for a storage method capable of preserving the intrinsic properties of bones without using toxic substances has always been raised. Supercooling is a relatively recently introduced preservation method that meets this need. Supercooling refers to the phenomenon of liquid in which the temperature drops below its freezing point without solidifying or crystallizing. Objectives: The purpose of this study was to identify the preservation efficiency and applicability of the supercooling technique as a cortical bone allograft storage modality. Methods: The biomechanical effects of various storage methods, including deep freezing, cryopreservation, lyophilization, glycerol preservation, and supercooling, were evaluated with the three-point banding test, axial compression test, and electron microscopy. Additionally, cortical bone allografts were applied to the radial bone defect in New Zealand White rabbits to determine the biological effects. The degree of bone union was assessed with postoperative clinical signs, radiography, micro-computed tomography, and biomechanical analysis. Results: The biomechanical properties of cortical bone grafts preserved using glycerol and supercooling method were found to be comparable to those of normal bone while also significantly stronger than deep-frozen, cryopreserved, and lyophilized bone grafts. Preclinical research performed in rabbit radial defect models revealed that supercooled and glycerol-preserved bone allografts exhibited significantly better bone union than other groups. Conclusions: Considering the biomechanical and biological superiority, the supercooling technique could be one of the optimal preservation methods for cortical bone allografts. This study will form the basis for a novel application of supercooling as a bone material preservation technique.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.10
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• pp.3313-3321
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• 1996

A fundamental study in cooling and solidification process focused on ice storage was performed, including the interesting phenomena of density inversion, supercooling and dendritic ice. A numerical study was performed for natural convection and ice formation in the cooling and freezing processes with supercooling in a space between double cylinders. When water was cooled under the freezing point by a cooling wall in a cavity, solidification was not started at once, but a subcooled region was formed near the wall. Especially, when the cooling rate was low, subcooled region extended to a wide area. However, after a few minutes, supercooling is released by some triggers. Dendritic ice is suddenly formed within a subcooled region, and a dense ice layer begins to be developed from the cooling wall. Due to the difficulties, most previous studies on solidification process with numerical methods had not treated the supercooling phenomena, i.e. the case considering only the growth of dense ice. In this study, natural convection and ice formation considering existence of supercooling and dendritic ice were analyzed numerically with using finite difference method and boundary fixing method. The results of numerical analysis were well compared with the experimental results.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.650-655
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• 2016

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.467-485
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• 2022

Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3℃, -18℃, and -3℃ (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.

• International Journal of Air-Conditioning and Refrigeration
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• v.17 no.1
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• pp.25-31
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• 2009

Supercooled type ice storage system with aqueous solution (or water) may have trouble with non-uniform release of supercooling even though it contributes to the simplicity of system and ecological improvement. The non-uniform release increases the instability of the system because it may cause an ice blockage in pipe or cooling part. In order to suppress the release of the supercooling, a cooling experiment was tried to an ethylene glycol(EG) 3 mass% solution corresponding with pressurization. Also, the frequency ratio of the release of the supercooling was measured to the pressurization from 101 to 505 kPa. At results, the frequency ratio of supercooling release tends to decrease as the pressure of the aqueous solution increased in each cooling rate. Moreover, it tends to decrease as the cooling rate of the solution decreased in each pressure.

• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.392-397
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• 2005

This study is investigated the supercooling improvement and the phase change temperature of the TMA clathrate compound including TMA(Tri-Methyl-Amine, ($(CH_3)_3N$) of 25 wt% with additive as a low temperature storage material at $6^{\circ}C$ and $-7^{\circ}C$ of heat source. The additive is ethanol of 0.1, 0.3 wt% and 0.5 wt%. The results showed that as the concentration of ethanol is increased, the phase change temperature, the degree of supercooling and the retention time of liquid phase are decreased. Especially, TMA 25 wt% clathrate compound with ethanol of 0.5wt% has the average of phase change temperature of $3.8^{\circ}C$, degree of supercooling of $0.9^{\circ}C$, $0.8^{\circ}C$ and retention time of liquid phase for 6, 5 minutes at $-6^{\circ}C$, $-7^{\circ}C$ of heat source. From the results of this study, TMA 25wt% clathrate compound with ethanol 0.5wt% showed supercooling repression effect.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.330-335
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• 2014

Purpose: This study was conducted for enhancing the performance of a conventional quick freezer by introducing the supercooling state, using a low-temperature coolant. Methods: In the present investigation, the supercooling process was executed prior to quick freezing for reducing the time by which the temperature passes the zone of maximum ice crystal formation. Every food has different nucleation points and hence, we used silicone oil as the coolant for supercooling for easy modification of temperature. Additionally, for quick freezing, we used liquid nitrogen spray. Results: Using the heat exchanger-type precooler with silicone oil, the temperature of the chamber was easily changed for enabling supercooling. Particularly, the results of the freezing test with garlic indicated that this system improved the hardness of garlic after it was thawed, compared to the conventional freezing method. Conclusions: Before quick freezing, if the food item is subjected to the supercooling state, the time from nucleation to the temperature reaching the frozen state ($-5^{\circ}C$, which is the maximum ice crystal formation zone) will be shorter than that incurred using quick freezing alone. The combination of the heat exchanger-type supercooler and liquid nitrogen sprayer is expected to serve as a promising technology for improving the physicochemical qualities of frozen foods.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2006.05a
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• pp.317-324
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• 2006

This study aims to find out cooling characteristics of TMA(Tri-Methyl-Amine, ($CH_{3})_{3}N$) 25wt%-clathrate compound with ethanol($CH_{3}CH_{2}OH$) such as supercooling, phase change temperature and specific heat. For this purpose, ethanol is added as per weight concentration and cooling experiment is performed at $-6{\sim}-8^{\circ}C$, cooling heat source temperature, and it leads the following result. (1) Phase change temperature is decreased due to freezing point depression phenomenon. Especially, it is minimized as $3.8^{\circ}C$ according to cooling source temperature in case that 0.5w% of ethanol is added. (2) If 0.5wt% of ethanol is added, average supercooling degree is $0.9^{\circ}C $ and minimum supercooling is $0.8,\;0.7^{\circ}C$ according to cooling heat source temperature. The restraint effect of supercooling is shown. (3) Specific heat shows tendency to decrease if ethanol is added. It is $3.013{\sim}3.048\;kJ/kgK$ according to cooling heat source temperature if 0.5wt% of ethanol is added. Phase change temperature higher than that of water and inhibitory effect against supercooling can be confirmed through experimental study on cooling characteristics of TMA 25wt%-water clathrate compound by adding additive, ethanol. This can lead to shorten refrigerator operation time of low temperature thermal storage system and improve COP of refrigerator and efficiency of overall system. Therefore energy can be saved and efficiency can be improved much more.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.28 no.12
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• pp.1484-1493
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• 2004

In this study, it induced to a conclusion below by experiment consideration to regarding an effective supercooling ends method of the flow cooling water in a tube of continuous ice making method and the static cooling water in a tube of continuous ice making method which used magneticfluid in a dynamic type ice storage system. Continuous ice making in a tube of the flow cooling water was shortened about 12 minutes until supercooling ends that case which gave vertical eccentricity rotation magnetic field 120rpm than did not provide magnetic field by experimental result that was tested to supercooling ends effect from shape control of magneticfluid. Continuous ice making method in a tube of the static cooling water compared with and reviewed the case that was not provided with the magnetic field and exposed cooling surface instantaneously by magnetic field. It confirmed that supercooling degree $\Delta$ $T_{c}$, $\Delta$ $T_{s}$, and $\Delta$ $T_{w}$ became lower because of heat transfering increasing by the occurrence of natural convection between after cooling starting progress time 1∼3 minutes if it did not give a magnetic field, and peformed the supercooling ends when natural convection occurred confirmed that refrigerating capacity was better. That relation $\Delta$ $T_{c}$, and $t_{e}$/($\Delta$ $T_{c}$-$\Delta$ $T_{s}$) after convection occurred, was not depended on $T_{b}$ and initial temperature if the depth of water and thickness of magneticfluid were regular and it was possible to verify conjecture of tp from $\Delta$ $T_{s}$ and $\Delta$ $T_{c}$.lar and it was possible to verify conjecture of tp from $\Delta$ $T_{s}$ and $\Delta$ $T_{c}$.c}$.>.

• Journal of Microbiology and Biotechnology
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• v.32 no.12
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• pp.1599-1604
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• 2022

Storage stability of freeze-dried lactic acid bacteria is a critical factor for their cost-effectiveness. Long-term storage of lactic acid bacteria enables microbial industry to reduce distribution costs. Herein, we investigated the effect of cold adaptation under supercooling conditions at -5℃ on the viability of Leuconostoc mesenteroides WiKim32 during the freeze-drying process and subsequent storage. Cold adaptation increased the thickness of exopolysaccharides (EPS) and improved the viability of freeze-dried Leu. mesenteroides WiKim32. Compared to non-adapted cells, cold-adapted cells showed a 35.4% increase in EPS thickness under supercooling conditions. The viability of EPS-hydrolyzed cells was lower than that of untreated cells, implying that EPS plays a role in protection during the freeze-drying process. Cold adaptation increased the storage stability of freeze-dried Leu. mesenteroides WiKim32. Fifty-six days after storage, the highest viability (71.3%) was achieved with cold adaptation at -5℃. When EPS-containing broth was added prior to the freeze-drying process, the viability further increased to 82.7%. These results imply that cold adaptation by supercooling pretreatment would be a good strategy for the long-term storage of Leu. mesenteroides WiKim32.