Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/8310
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dc.contributor.authorSantos, María V.es
dc.contributor.authorSansiñena, Marina Juliaes
dc.contributor.authorChirife, Jorgees
dc.contributor.authorZaritzky, Noemíes
dc.date.accessioned2019-07-03T16:20:31Z-
dc.date.available2019-07-03T16:20:31Z-
dc.date.issued2018-
dc.identifier.citationSantos MV, Sansiñena M, Chirife J y Noemí Zaritzky. 2018. Convective heat transfer coefficients of open and closed Cryotop® systems under different warming conditions [en línea]. Cryobiology, 84. doi: 10.1016/j.cryobiol.2018.08.007 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8310es
dc.identifier.issn0011-2240 (online)-
dc.identifier.issn1090-2392 (impreso)-
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/8310-
dc.description.abstractAbstract: The warming of cryopreserved samples supported by small volume devices is governed by heat transfer phenomena which are mathematically described by the solution of the transient heat conduction partial differential equations; the convective heat transfer coefficient (h) is an important parameter involved in the boundary condition which is related to the fluid dynamic behavior at the interface device-warming fluid (water, sucrose solution or air). Unfortunately, h values for small volume devices (i.e. Cryotop®) have not been experimentally determined. Moreover, heat transfer coefficients during warming of Cryotop® cannot be obtained through classical dimensionless correlations expressed in terms of Nusselt vs. Reynolds and Prandtl numbers that are available for regular geometries and single materials. It is the purpose of present work to determine the convective heat transfer coefficients (h) by numerically solving the heat transfer equation applying the finite element method. Numerical simulations allowed to predict time-temperature histories and warming rates under different protocols in Cryotop® system which were compared with literature warming rates reported for this device. The h values were calculated considering the heterogeneous structure of the domain (microdrop, plastic-support) and the irregular three-dimensional geometry. The warming conditions analyzed were: a) open system in contact with air and sucrose solution at 23 °C) and b) closed system in contact with air and water at 23 °C. The h values of the Cryotop® open system immersed in sucrose solution (23 °C), that according to literature achieved a survival in the order of 80%, are in the range of 1800–2200 W/m2K. The h values obtained in this work for warming conditions are critical parameters for cryobiologists when studying heat transfer rate in this small volume device.es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rightsAcceso abierto. 1 año de embargoes
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/es
dc.sourcePostprint del artículo publicado en Cryobiology, 84, 2018es
dc.subjectCONVECCION DEL CALORes
dc.subjectTRANSFERENCIA DE CALORes
dc.subjectCRIOPRESERVACIONes
dc.titleConvective heat transfer coefficients of open and closed Cryotop® systems under different warming conditionses
dc.typeArtículoes
dc.identifier.doi10.1016/j.cryobiol.2018.08.007-
uca.pathFacultad de Ingeniería y Ciencias Agrarias|Artículoses
uca.disciplinaCIENCIAS AGRARIASes
uca.filename/home/data-uca-generic/folder_facultad/varios/convective-heat-transfer-coefficients/metadata.xmles
uca.issnrd1es
uca.affiliationFil: Santos, María V. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamente de Ingeniería Química; Argentinaes
uca.affiliationFil: Santos, María V. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes
uca.affiliationFil: Santos, María V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.affiliationFil: Sansiñena, Marina. Pontificia Universidad Católica Argentina. bFacultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Sansiñena, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.affiliationFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Zaritzky, Noemí. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamente de Ingeniería Química; Argentinaes
uca.affiliationFil: Zaritzky, Noemí. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes
uca.affiliationFil: Zaritzky, Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.date.embargoend2020-06-01-
uca.versionacceptedVersiones
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1en-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
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