No abstract

No abstract

Shape memory poly(ε‐caprolactone) (PCL) networks with different molecular weights of PCL diol were prepared via thiol–ene reaction in this work. The highly efficient thiol–ene reaction ensured a uniform distribution of PCL chains between crosslinker, contributing well‐defined network architecture with good mechanical and shape memory properties. 1H NMR spectra were used to confirm that PCL diol was completely converted into acrylate‐terminated PCL. Gel content experiment and Fourier‐transform infrared showed that almost all samples exhibited virtually the complete crosslinking network due to the highly selective thiol–ene reaction between acrylate‐terminated PCL and tetrathiol crosslinker. Differential scanning calorimetry and X‐ray diffraction tests revealed that the melting temperature and crystallinity of the prepared PCL networks by using high molecular weight of PCL diol displayed a higher result compared to ones using low molecular weight. The dynamic mechanical analyzer results revealed that the storage modulus of the network dropped evidently across the thermal transition, these characteristics of the PCL network indicated that all exhibited a good shape memory effect. The shape fixing ability was kind of being affected by the PCL diol molecular weight, while the shape recovery ratio of all samples can almost reach 99% irrespective of the length of PCL diol. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47055.

No abstract

The aim of this study was to determine the course of effects on the microflora on beef carcasses of a commercial dry chilling process in which carcasses were dry chilled for 3 days. Groups of 25 carcasses selected at random were sampled when the chilling process commenced and after the carcasses were chilled for 1, 2, 4, 6, 8, 24, and 67 h for determination of the numbers of aerobes, coliforms, and Escherichia coli. The temperatures of the surfaces and the thickest part of the hip (deep leg) of carcasses, as well as the ambient air conditions, including air temperature, velocity, and relative humidity (RH), were monitored throughout the chilling process. The chiller was operated at 0°C with an off-coil RH of 88%. The air velocity was 1.65 m/s when the chiller was loaded. The initial RH levels of the air in the vicinity of carcasses varied with the locations of carcasses in the chiller and decreased rapidly during the first hour of chilling. The average times for shoulder surfaces, rump surfaces, and the deep leg of carcasses to reach 7°C were 13.6 ± 3.1, 16.0 ± 2.4 and 32.4 ± 3.2 h, respectively. The numbers of aerobes, coliforms, and E. coli on carcasses before chilling were 5.33 ± 0.42, 1.95 ± 0.77, 1.42 ± 0.78 log CFU/4,000 cm(2), respectively. The number of aerobes on carcasses was reduced by 1 log unit each in the first hour of chilling and in the subsequent 23 h of chilling. There was no significant difference (P > 0.05) between the numbers of aerobes recovered from carcasses after 24 and 67 h of chilling. The total numbers (log CFU/100,000 cm(2)) on carcasses before chilling and after the first hour of chilling were 3.86 and 2.24 for coliforms and 3.30 and 2.04 for E. coli. The subsequent 23 h of chilling reduced the numbers of both groups of organisms by a further log unit. No coliforms or E. coli were recovered after 67 h of chilling. The findings show that the chilling regime investigated in this study resulted in significant reductions of all three groups of indicator organisms.