Isochoric Supercooling

Introduction Isochoric supercooling is a thermodynamic phenomenon that allows a liquid to be cooled below its freezing point without ice crystal formation, achieved by maintaining a constant volume during the process. This innovative method has gained recognition for its significant applications in diverse fields such as food preservation, organ transplantation, and conservation biology. By preventing the internal ice crystal formation that typically damages cellular structures, isochoric supercooling preserves the integrity and quality of biological tissues and food products, thereby extending their shelf life and viability. Operating under the principles of thermodynamics, isochoric supercooling involves a closed system where the volume remains unchanged, allowing for efficient heat transfer without work being performed.  Recent […]