RECOVERY OF COMPRESSED DEHYDRATED FOODS. (2005)
Seven foods were frozen at various rates, freeze-dried in different ways and adjusted to different moisture contents by exposure to atmospheres of controlled R.H. The resultant materials were...
LUYET,B. J., Williams,R. J., Gehenio,P. M.
Direct observations, during freezing, of pieces of frog tissues or organs (mesentery, nictitating membrane, lung, pericardium and muscle) were made by means of the apparatus for cryomicroscopy. Three...
INJURY CAUSED BY THE FORMATION OF ICE IN THE ISOLATED MUSCLES OF RATS, (2005)
Previous investigations showed that the feet of mice and rats can recover completely after having been exposed in the frozen state at -10C for 10 and 20 minutes. In the present work, a study was made...
COMPARATIVE STUDY OF FREEZING INJURY IN A HIBERNATOR AND A NONHIBERNATOR, (2005)
An attempt was made to ascertain whether the ability of the hamster to escape freezing injury may be related to its ability to hibernate. The feet of hamsters, in the nonhibernating state, and of...
Luyet,B. J., Kroener,C., Williams,R.
The amount of ice formed in amputated feet of mice frozen at various temperatures was found, in 26 calorimetric determinations, to vary from 29.6% of the total weight at -1.5C to 46.7% at -9.5C....
ICE FORMATION IN AQUEOUS MEDIA OF BIOLOGICAL INTEREST (2004)
Luyet, B. J., Kroener, Calvin, Rapatz, Gabriel L., MacKenzie, Alan P., Tanner, J.
A bibliography is presented of research which emphasized the importance of the cooling rates in the preservation of biological material in the frozen state (such as would be the case, for example, in...
Recovery of Compressed Dehydrated Foods. Phase 2 (2004)
MacKenzie, A. P., Luyet, B. J.
Twelve foods, along and in combination, were frozen at various rates, freeze-dried in different ways and brought to certain predetermined water contents by exposure, via the vapor phase, to water at...
The relationships between dehydration variables and protein stability of muscle tissue are of direct importance to the development of freeze-dried meats with optimum rehydration and texture...