• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.796-803
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• 1996

Gamma irradiation was applied to soybean(Glycine max.), Hwangkeum, at dose levels of 0, 5, 10 and 20 kGy to improve the physical properties of soybeans. The time to reach a fixed moisture content was reduced depending on the increment of soaking temperatures and applied irradiation dose levels. Irradiation at 5~20 kGy resulted in reduction in soaking time of the soybeans by about 3~6 hrs at soaking temperature of $20^{\circ}C.$ The degree of cooking of soybeans in boiling water was determined by measuring the maximum cutting force of cotyledon. The cutting force to reach complete cooking was about 145g/g. Irradiation at 5~20 kGy resulted in a reduction of cooking time of soybeans by 55~75% as compared to the nonirradiated soybean. In electron microscopic observation of seed coat inner, the parenchyma of nonirradiated soybean showed tight fibrillar structure, whereas that of irradiated soybeans showed loosened and deformed structure. The microstructure of compressed cells and cotyledon epidermis was also deformed by gamma irradiation. In subcellular structure of cotyledon, the roundness of protein body was deformed and changed to spike shape at 20 kGy. Also, the size of lipid body decreased as the irradiation dose levels increased.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1994.07a
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• pp.15-16
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• 1994

옥수수 전분의 추출공정 개선 연구의 일환으로 메 밀 찰옥수수에 0-10 kGy범위의 감마선을 조사한 후 전분 추출시험과 추출전분의 이화학적 특성을 펴가하였다. 적정선량 범위의 감마선조사는 전분추출을 위한 침지시간을 기존 50시간에서 40시간으로 단축 시킬 수 있었으며, 환경기준 물질인 옥수수침지액(아황산용액)의 농도를 기존 0.8-1.2% 에서 0.2%로 크게 감소시킬 수 있었다. 또한 옥수수전분 추출액에 있어서 감마선 조사된 메옥수수와 찰옥수수는 비조사군에 비해 10-30% 이상의 추출율 증대효과를 나타내었다. 추 전분의 이화학적 특성시험에있어서는 두 시료 모두 감마선조사에 의해 alkaili number와 광투과도가 크게 증가 하였으며, 물 결합능력 및 swelling power는 다소 감소하는 경향이었다.전분의 색도는 조사군과 비조사군 사이에 유의적인 차이가 없었다. 효소반응 시험에서는 감마선 조사량이 증가함에 따라 효소반응 생성물인 포도당과 환원당 함량이 크게 증가하였다. Amylograph에 의한 물성시험에서는 감마선조사에 의해 전분호화액의 점도는 감소되었고, 그 경향은 메옥수수보다 찰옥수수에서 더욱 현저하였다. 또한 감마선의 이용은 옥수수 전분의 breakdown ratio 및 setback ratio를 향상시킬 수 있어 식품가공에서 전분의 고존도 사입 가능성을 시사하였다. 시사하였다.

• Food Science and Preservation
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• v.12 no.1
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• pp.28-35
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• 2005

The storage temperature significantly affected the microbiological quality of the chicken breast In the non-inadiated samples at $30^{\circ}C$, aerobic plate count (APC) and Echerichia coli count of the samples considerably increased during 3 days of storage and were eliminated by an irradiation at dose of 10 kGy or more. The APC and E coli count of the samples stored at $5^{\circ}C$ were reduced to below the limit of detection (< 2 log CFU/g) through the whole storage period by an irradiation at 5 kGy or mote. There was no significant difference in the TBA values between the non-inadiated and inadiated samples, which were not significantly higher in the irradiated samples than the non-inadiated samples during 2 weeks of storage at $5^{\circ}C$. According to the same-different test and acceptance test the sensory quality of the irradiated chicken breast was not significantly different from that of the non-inadiated sample even at 10 kGy. It is found that gamma irradiation is an effective tool to improve the quality of chicken breast in a group-meal service. It was also found that there was no evidence that an irradiation induced mutagenicity in the chicken breast meat.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.10a
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• pp.311-311
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• 1998

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.268.1-268
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• 2001

• 대한방사선방어학회:학술대회논문집
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• 2009.04a
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• pp.106-107
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• 2009

• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.21-26
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• 1990

The effect of gamma irradiation on microbiological quality of fresh mushrooms (Agricus bisporus) were investigated. Gamma irradiation was found to be effective in lowering microbial counts initially and throughout storage. Decreases in microbial counts were strongly correlated with doses initially and during storage. Microbial counts of 2 to 3 kGy irradiated mushrooms remained significantly lower than unirradiated control mushrooms for a period of up to 2 to 3 weeks when stored at $9\;{\pm}\;1^{\circ}C\;and\;80\;{\pm}\;7%$ RH. Therefore, qualitative and quantitative changes in mushroom microflora by irradiation contributed to overall increases in shelf life of fresh mushrooms.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2009.06a
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• pp.391-392
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• 2009

• Proceedings of the Korean Nuclear Society Conference
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• 2001.05a
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• pp.455.2-455
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• 2001

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.246.1-246.1
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• 2003