Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose.

The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis.

Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution.

This study describes the development of a method for predicting the ripening of Kimchi according to temperature to provide information on how the ripening of Kimchi changes during distribution. Various Kimchi quality factors were assessed according to temperature and time. The acidity (lactic acid %) was selected as a good freshness index, as it is dependent on temperature and correlates strongly with the sensory quality evaluation.

Freshness-based real-time shelf-life estimation of packaged chicken meat under dynamic storage conditions.

The current study was performed to develop dynamic quality and shelf-life prediction models using selected index for packaged chicken meat during storage. Generally, the results showed that meat deterioration, with respect to the different quality indices considered in the investigation, proceeds with increasing temperature and storage time. Highly significant (P ≤ 0.

Kinetic modeling impacts of relative humidity, storage temperature, and air flow velocity on various indices of hen egg freshness.

Storage experiments were conducted to study the impacts of the environmental factors (temperature (T) (°C), relative humidity (RH) (%), and air flow velocity (VEL) (m/s)) on the hen egg quality indices and to develop kinetic model(s) for freshness prediction. VEL had negligible effect on relative weight loss (RWL). All factors had significant effect on Haugh unit (HU) but only T impacted S-ovalbumin content (SO).

Stabilization of the lumbar spine by spinal muscle forces producing compressive follower loads: 3-dimensional computational study.

Axial compressive loads whose direction changes along the spinal curvature (so called compressive follower loads (CFLs)) was postulated as a normal physiological load in the lumbar spine in the literature. Computational analyses were conducted in this study using finite element and optimization models of the spinal system incorporating 244 fascicles of back muscles. It was feasible to find optimum solutions for spinal muscle forces generating CFLs in the lumbar spine in 3-D postures of neutral standing, flexion 40°, extension 10°, axial rotation 10°, or lateral bending 30°.

Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying.

The synergistic effects of sequential treatments with chlorine dioxide (ClO2) and drying in killing Salmonella enterica on the surface of chicken eggshells were investigated. Initial experiments were focused on comparing lethalities of sodium hypochlorite (NaOCl) and ClO2. Eggs surface-inoculated with S.

Fate of mesophilic aerobic bacteria and Salmonella enterica on the surface of eggs as affected by chicken feces, storage temperature, and relative humidity.

We compared the microbiological quality of chicken eggshells obtained from a traditional wholesale market and a modern supermarket. We also determined the survival and growth characteristics of naturally occurring mesophilic aerobic bacteria (MAB) and artificially inoculated Salmonella enterica on eggshells under various environmental conditions (presence of chicken feces, temperature [4, 12, or 25 °C], and relative humidity [RH; 43 or 85%]). The populations of MAB, coliforms, and molds and yeasts on eggshells purchased from a traditional wholesale market were significantly (P ≤ 0.

Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage.

We investigated the survival and growth patterns of Aspergillus flavus and Fusarium graminearum, as well as mycotoxin production, on Korean rice as affected by the degree of milling (rough, brown, and white rice) and storage conditions (21 °C/85% relative humidity [RH], 21 °C/97% RH, and 30 °C/85% RH). When rice was stored at 21 °C/85% RH, the population of A. flavus remained constant and aflatoxin was not produced, regardless of the degree of milling.

Feasibility of compressive follower load on spine in a simplified dynamic state: a simulation study.

This study investigated that the spinal MFs can create compressive follower loads (CFLs) in the lumbar spine in a dynamic state. Three-dimensional optimization and finite element (FE) models of the spinal system were developed and validated using reported experimental data. An optimization analysis was performed to determine the MFs that create CFLs in the lumbar spine in various sagittal postures from 10° extension to 40° flexion.

Bacillus cereus and Bacillus thuringiensis spores in Korean rice: prevalence and toxin production as affected by production area and degree of milling.

We determined the prevalence of and toxin production by Bacillus cereus and Bacillus thuringiensis in Korean rice as affected by production area and degree of milling. Rough rice was collected from 64 farms in 22 agricultural areas and polished to produce brown and white rice. In total, rice samples were broadly contaminated with B.

Fate of Bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity.

We studied the survival and growth patterns of Bacillus cereus, mesophilic aerobic bacteria (MAB), and molds and yeasts (MY) on rough and milled brown and white Korean rice stored at 12 and 21 °C and 43, 68, and 85% relative humidity (RH) for up to 24 wk. The initial populations of MAB present on rough rice, brown rice, and white rice were 7.7, 5.

Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste.

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant.

Spinal muscles can create compressive follower loads in the lumbar spine in a neutral standing posture.

The ligamentous spinal column buckles under compressive loads of even less than 100N. Experimental results showed that under the follower load constraint, the ligamentous lumbar spine can sustain large compressive loads without buckling, while at the same time maintaining its flexibility reasonably well. The purpose of this study was to investigate the feasibility of follower loads produced by spinal muscles in the lumbar spine in a quiet standing posture.

Biomechanical comparison of anterior, posterior, and circumferential fixation after one-level anterior cervical corpectomy in the human cadaveric spine.

Study Design: In vitro biomechanical study of cadaveric cervical spine.

Objective: To compare the rigidity of the cervical spine after anterior, posterior, and circumferential fixation after 1-level corpectomy, and evaluate the effects of the integrity of the facet capsules and posterior ligaments (PL).

Summary Of Background Data: Anterior cervical corpectomy is commonly used for decompression of the spinal canal in the treatment of different pathologic conditions.