Page 76 - JSOM Fall 2025

FIGURE 1 Search flow diagram.

Studies from databases/registers (n=22) References from other sources (n=0)
Embase (n=5) Citation searching (n=0)
PubMed (n=13) Grey literature (n=0)
Google Scholar (n=4)
Identification References removed (n=0)

Duplicates identified manually (n=0)
Duplicates identified by Covidence (n=0)
Marked as ineligible by automation tools (n=0)
Other reasons (n=0)

Studies Studies screened (n=22) Studies excluded (n=2)
Non-English article (n=1)
Wrong study design (n=1)

Screening Studies sought for retrieval (n=20) Studies not retrieved (n=0)

Studies assessed for eligibility (n=20) Studies excluded (n=4)
Not full text (n=1)
Wrong study design (n=3)

Included Studies included in review (n = 16)

with varying power consumptions. The water bath achieved Electric Tea Kettle
by a slow cooker is not temperature-controlled, as the water The electric tea kettle is an alternative way to achieve a tem-
temperature will increase to the selected heat setting. These perature-appropriate water bath. Electric tea kettles have a va-
temperature selectors are not industry-standard and may vary riety of shapes, sizes, and weights. A typical electric tea kettle
between manufacturers. can weigh between 0.45 and 1.1kg and can heat 1.7L of water
up to 100°C. Silicone-based, collapsible tea kettles provide a
8
To date, only one study has evaluated FFP thawing kinetics smaller carrying profile when folded and weigh approximately
with a slow cooker. The researchers used a 4.2L capacity slow 0.63kg; these collapsible kettles can hold 600mL. 9
cooker and investigated FFP thaw times between groups using
prewarmed water at W, L, H settings (preheated for 1 hour) Only one published study has evaluated the efficacy of electric
versus non-preheated water. Two units of FFP were simul- tea kettle heated water for thawing FFP. In this study, research-
6
taneously submerged with each heat setting for both groups. ers poured 100°C water into a porcelain basin, promptly added
In the prewarmed water group, FFP thawed in 56.0 (SD 3.4) two units of FFP, and measured thaw times. This process was
6
minutes via the low setting, 31.3 (SD 3.1) minutes via the me- repeated four times to estimate mean thaw times. The research-
dium setting, and 23.0 (SD 4.4) minutes via the high setting. ers recorded the average thaw time as 23.0 (SD 4.4) minutes.
6
6
In the non-preheated water group, FFP thawed in 81.3 (SD Coagulation assays revealed no statistically significant differ-
7.2) minutes via the warm setting, 67.5 (SD 3.5) minutes via ence in hemostatic properties between plasma thawed by a
the low setting, and 62.5 (SD 3.6) minutes via the high set- clinical thawer and those thawed by an electric kettle method. 6
ting. There was no statistical difference in the hemostatic ca-
6
pabilities of FFP thawed by a slow cooker versus FFP thawed Sous Vide
by a standard clinical plasma thawer. Notably, six units of The sous vide is another culinary tool that uses a temperature-
FFP thawed slowly enough on lower heat settings to develop controlled circulating water bath to cook meats and vege-
cryoprecipitate. 6 tables. The device continuously heats and circulates water

74 | JSOM Volume 25, Edition 3 / Fall 2025