Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2025 Aug 24;9:184. doi: 10.1038/s41538-025-00542-4

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

© The Author(s) 2025

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

PMC Copyright notice

Fig. 2 — A Schematic of an isochoric system in which the biological matter is encased in a boundary that transmits pressure and heat but is impermeable to mass surrounded by water that completely fills the isochoric chamber. B Onset of the process of freezing from the boundaries of the isochoric chamber. C End of the freezing process in which the water surrounding the biological matter has frozen completely, while the biological matter is unfrozen. D Illustration of a food product in an isochoric chamber, in a conventional isochoric freezing process. The food product is in direct contact with the fluid that fills the chamber and mass transfer between the surrounding fluid and the food product is possible. E Configuration analyzed in this paper in which the food product is surrounded by a boundary that transfer pressure and heat but is impermeable to mass transfer.