170
S. Cerveny and J. Swenson
Abbreviation
3PG
Tri-propylene glycol
ε*, ε
, ε
Complex permittivity, real and imaginary part
ε 0
Dielectric permittivity of the vacuum
BDS
Broadband dielectric Spectroscopy
CC
Cole-Cole equation
DSC
Differential scanning calorimetry
LDA
Low-density amorphous ice
MCM-41 Mesoporous silica material
HB
Havriliak-Negami equation
NMR
Nuclear Magnetic Resonance
PVME
Poly (vinyl methyl ether)
PVP
Poly(vinyl pyrrolidone)
T g
Glass transition temperature
T crist , t crist Crystallization temperature and crystallization time
TMDSC Temperature-modulated DSC mode
VFT
Vogel-Fulcher-Tammann equation
1 Introduction
Water is unquestionably the most significant and studied of all liquids, but at the
same time, one of the least understood. The research on the physical and chemical
properties of water is very broad because water is involved in several biological and
industrial processes. Water is an excellent solvent for many chemical compounds and
therefore called the “universal solvent” in the sense that it dissolves more substances
than any other liquid. In addition, the chemical and physical reactions important to
life are produced in the cells and most of them are water mediated [1, 2]. Water in
the cell is involved in digestion, photosynthesis, or respiration and therefore, it has a
role either as a reactant or as a product of a reaction.
At low temperatures (between 0 and −38 °C, depending on the cooling rate and
cleanness of the water), water crystallizes more commonly in a hexagonal lattice,
although it can also form a large number of distinct amorphous and crystalline solid
phases [3], for instance high- and low-density amorphous ices (HDA and LDA,
respectively). Since at low temperatures, the rate of many deterioration reactions
is low, and freezing is used for tissue and food preservation [4]. However, during
freezing, water tends to crystallize, which may cause damage on the microstructure
of the solute. Thus, the behavior of frozen aqueous solutions of biopolymers [5–7],
food [8], animal, or vegetable cells [9, 10], etc., has been the subject of considerable
investigations since it is involved in several fields of the food industry, biomedical technologies as well as in protocols of pharmaceuticals storage. In fact, the
freezing of water into ice can be the origin of numerous problems when considering
S. Cerveny and J. Swenson
Abbreviation
3PG
Tri-propylene glycol
ε*, ε
, ε
Complex permittivity, real and imaginary part
ε 0
Dielectric permittivity of the vacuum
BDS
Broadband dielectric Spectroscopy
CC
Cole-Cole equation
DSC
Differential scanning calorimetry
LDA
Low-density amorphous ice
MCM-41 Mesoporous silica material
HB
Havriliak-Negami equation
NMR
Nuclear Magnetic Resonance
PVME
Poly (vinyl methyl ether)
PVP
Poly(vinyl pyrrolidone)
T g
Glass transition temperature
T crist , t crist Crystallization temperature and crystallization time
TMDSC Temperature-modulated DSC mode
VFT
Vogel-Fulcher-Tammann equation
1 Introduction
Water is unquestionably the most significant and studied of all liquids, but at the
same time, one of the least understood. The research on the physical and chemical
properties of water is very broad because water is involved in several biological and
industrial processes. Water is an excellent solvent for many chemical compounds and
therefore called the “universal solvent” in the sense that it dissolves more substances
than any other liquid. In addition, the chemical and physical reactions important to
life are produced in the cells and most of them are water mediated [1, 2]. Water in
the cell is involved in digestion, photosynthesis, or respiration and therefore, it has a
role either as a reactant or as a product of a reaction.
At low temperatures (between 0 and −38 °C, depending on the cooling rate and
cleanness of the water), water crystallizes more commonly in a hexagonal lattice,
although it can also form a large number of distinct amorphous and crystalline solid
phases [3], for instance high- and low-density amorphous ices (HDA and LDA,
respectively). Since at low temperatures, the rate of many deterioration reactions
is low, and freezing is used for tissue and food preservation [4]. However, during
freezing, water tends to crystallize, which may cause damage on the microstructure
of the solute. Thus, the behavior of frozen aqueous solutions of biopolymers [5–7],
food [8], animal, or vegetable cells [9, 10], etc., has been the subject of considerable
investigations since it is involved in several fields of the food industry, biomedical technologies as well as in protocols of pharmaceuticals storage. In fact, the
freezing of water into ice can be the origin of numerous problems when considering