59 results about "Slow freezing" patented technology

The present invention features novel methods for the cryopreservation of mammalian cell that combine the advantages of the slow-freezing and vitrification approaches while avoiding their shortcomings. Generally, the methods include the use of a capillary tube made of a thermally conductive wall material and a thin wall such that the ratio of the thermal conductivity of the wall material to the wall thickness is at least 1,000-500,000. The solution is then exposed to temperatures equal to or less than −80° C. and the vitrification solution containing the mammalian cells is cooled at a rate equal to or greater than 30,000-100,000,000° C. / minute. The exposure of the capillary tube with a thermally conductive and thin wall allows for vitrification of the solution in the absence of ice formation. Cryoprotectants can also be added to the vitrification solution to further prevent ice formation.

Cryopreserved stem cells with high cell viability after thawing were obtained by slow freezing using a DMSO-free cryopreservation medium. Stem cells and / or progenitor cells thereof are contacted with a DMSO-free cryopreservation medium, comprising between 4 v / v % and 25 v / v % of propylene glycol and between 1.0 w % and 10 w % of a sugar; and are subsequently subject to a slow-freezing process. Optionally, the cryopreservation medium may comprise serum albumin and / or hyaluronic acid.

The invention belongs to the field of aquatic product processing, particularly relates to a crawfish crispy crawfish ball product and a manufacturing technology thereof, and belongs to an instant food. The manufacturing technology comprises the step of using an entire crawfish, a shrimp with the body length of 5-10 cm and the body weight less than 25 g obtained by the grading of crawfish meat, or an imperfect crawfish as a raw material to obtain a net crawfish shell being subjected to processes of sorting, cleaning, head and intestine removing, boiling with salts for flavoring, crisping of the crawfish shell, secondary flavoring, packaging, and the like to manufacture the crispy crawfish ball product. The crispy crawfish ball product has the characteristics of crispness and tasty, primary color and taste, low fat content, low water activity, long shelf life, and the like. Compared with the prior art, the crispy crawfish ball product adopts the technologies of the crisping of crawfish shell with the combination of slow freezing and vacuum frying, and compound flavoring and humidity control crisp protection with the combination of pre-cook and secondary flavoring, so that not only is the color of the crispy crawfish ball obviously improved, are the fat content and the water activity of the product lowered, is the crisp of the crawfish shell promoted, and is the crisp maintained, but also the oxidation rate of frying oil is obviously slowed down, the usage count of the oil is increased, the manufacturing cost is lowered, and the shelf life of the product is prolonged.

An acupuncture-type tissue slice vitrification freezing carrier is composed of a freezing tube with one end being closed and the other end being open, and an acupuncture device. The acupuncture device comprises a needle head and a needle disposed on the needle head and used for threading tissue slices. A section matching with the internal shape and size of the open end of the freezing tube is disposed on the needle head. After the acupuncture device and the freezing tube are combined, the needle is positioned in the freezing tube, and the needle head is adopted as a tube plug of the freezing tube to seal the open end of the freezing tube. A plurality of tissue slices (such as ovary tissue slices and liver tissue slices) can be threaded in a row on the needle at intervals by the carrier soas to be subjected to each operation of the vitrification freezing and storage, and a plurality of sample tissues can be subjected to the vitrification freezing and storage simultaneously, with simple operation and high efficiency, so that the sample tissues can be dehydrated and refrigerated under the same conditions. The storage of the ovary multicellular ingredients (such as the storage of interstitial cells and extracellular matrix ingredients) is superior to the programmed slow freezing and the carrier-free vitrification freezing method.