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Kim, H.W.,Lee, K.,Kim, S.H.,Rhee, M.S. Elsevier 2018 FOOD MICROBIOLOGY Vol.70 No.-
<P><B>Abstract</B></P> <P>The objectives of the current study were to investigate the fate of microbial indicators [aerobic plate counts (APC), total coliforms (TC), and lactic acid bacteria (LAB)] in commercial salted napa cabbages during storage conditions at different temperatures (5, 22, and 30 °C, for up to 72 h) and to develop a predictive growth model using the modified Gompertz equation to determine shelf life. Microbial population sizes (initial log CFU g<SUP>−1</SUP>: APC, 5.1; TC, 3.0; LAB, 3.7) remained stable at 5 °C, but rapidly increased by 2–4 log CFU g<SUP>−1</SUP> within 12 h at 22 and 30 °C; furthermore, the pH of salted napa cabbages decreased significantly (<I>P</I> < 0.05: initial pH 6.3; final pH 4.1–4.4) due to LAB fermentation. The pH showed a negative correlation with all bacterial groups and did not prevent the growth of TC during storage. According to the modified Gompertz model (R<SUP>2</SUP> ≧ 0.97), the highest <I>μ</I> <SUB>max</SUB> was observed for LAB at 30 °C [0.61 log CFU h<SUP>−1</SUP>], while the lowest was noted for TC at 5 °C [0.04 log CFU h<SUP>−1</SUP>]. Shelf-life was determined using APC (7.7 log CFU g<SUP>−1</SUP>) and LAB (6.0 log CFU g<SUP>−1</SUP>) limits; the microbiological acceptability period of salted napa cabbage was predicted to be 12.6 and 9.3 h at 22 and 30 °C, respectively. Thus, consumers should use the product within 12 h of storage at room temperature (more quickly in the summer (9 h)), or store it in a refrigerator. The presented research proposes a shelf-life modeling of commercial salted napa cabbages, which may be used as a scientific basis for product quality control and issuing appropriate guidance for consumer use at home.</P> <P><B>Highlights</B></P> <P> <UL> <LI> A first-ever study of the microbiological shelf life of salted napa cabbage (SNC). </LI> <LI> Bacterial growth data fitted the modified Gompertz model, with R<SUP>2</SUP> ≧ 0.97. </LI> <LI> A decrease of pH on lactic acid fermentation did not inhibit total coliform growth. </LI> <LI> Consumers should use SNC within 12 and 9 h of storage at 22 and 30 °C, respectively. </LI> </UL> </P>
Joo, H.W.,Lee, M.S.,Kim, S.W.,Kim, S.S.,Lee, J.Y.,Baek, J.Y.,You, C.-Y.,Lee, K.A.,Rhee, J.R.,Lee, S.S.,Hwang, D.G. IEEE 2006 IEEE transactions on magnetics Vol.42 No.10
The dependencies of the stack number N on perpendicular exchange-biasing (H<SUB>ex</SUB>) and coercivity H<SUB>c</SUB>) in [Pd/Co]<SUB>N</SUB> and [Pd/Co (or CoFe)]<SUB>N</SUB>/FeMn multilayers were investigated. With the help of the careful designs of layer structures, a series of samples whose surface anisotropies have the linear function N was prepared with constant bulk anisotropies. From the experimental data obtained, it was found that H<SUB>ex</SUB> does not depend on the surface anisotropy, while H<SUB>c</SUB> shows a strong dependence. Therefore, it is possible to tailor wide ranges of H<SUB>c</SUB> (300-600 Oe) without varying H<SUB>ex</SUB>(∼200 Oe) through the single control parameter stack number N.