• Food Science and Preservation
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• v.13 no.5
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• pp.531-537
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• 2006

This study was conducted to evaluate the combined effect of heating and gamma irradiation on the shelf-stability and quality of kimchi during storage at $35^{\circ}C$. The optimum condition for heat treatment of kimchi was considered at $60^{\circ}C$ for 30 min. Irradiation after kent treatment was effective to inhibit the growth of microorganisms and prevent the quality change of kimchi during storage. In particular, microorganisms of kimchi co-treated with heat and 20 kGy-irradiation were not detected and sensory scores of that were the highest after storage at $35^{\circ}C$ for 14 days. Therefore, combination treatment of heat and irradiation was considered as the effective method to improve the shelf-stability of kimchi in the accelerated condition.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.363-372
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• 2000

Gamma irradiation$(1{\sim}5\;kGy)$ was applied to Korean beef to improve the hygienics and quality preservation. The effective dose of irradiation was 3 kGy for the sterilization of the initially contaminated microorganisms. After 8 weeks of storage at $5^{\circ}C$, no growth of the microorganisms were observed in the samples irradiated above 5 kGy. The pH was slightly increased as storage period increased. However, no significant change in pH was observed by gamma irradiation. The acid value of beef during storage at $5^{\circ}C$ was increased rapidly with the elapse of the storage period in both nonirradiated and irradiated samples, but that of the 3 kGy irradiated samples increased more slowly than the nonirradiated. VBN value increased more rapidly in nonirradiated sample than the irradiated during storage. Especially VBN value of the nonirradiated sample was four fold higher than that of the 3 kGy irradiated sample after 8 weeks of storage at $5^{\circ}C$. No significant differences in the components of fatty acid were observed by gamma irradiation. The amount of released free amino acid was increased during storage and was not significantly affected by gamma irradiation.

• Applied Biological Chemistry
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• v.10
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• pp.63-68
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• 1968

The effects of $^{60}Co-{\gamma}$ radiation on the change of composition and susceptibility to soft rot during the storage of sweetpototoes and the radioresistance of spores of the soft rot fungus were investigated and the following results were obtained. 1) Gamma-irradiation of sweetpotatoes caused the increase in water-soluble sugar content and the decrease in ascorbic acid content during the storage. 2) The rate of oxygen uptake in sweetpotato slices becomes higher as the dose increases. But the oxygen uptake in slices irradiated with higher doses decreases along with the color change as the time passes. 3) Irradiation with high doses (above $2.5{\times}10^5$ rad) brought about the increased susceptibility to soft rot decay as the chilling injury did in the storage of sweetpotatoes. 4) Average lethal dose for the spores of Rhizopus nigricans was $3.0{\times}10^5$ rad and the complete death required the level of $1.25{\times}10^6$ rad.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.684-690
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• 2006

Eriobotrya japonica has been used as a folk medicine for treatment of skin diseases, inflammation, coughing, phlegm, and ulcers in Korea and other Asian countries. In a search for possible bioactive agents from natural sources, we found that the methanolic extracts from various parts of E. japonica showed moderate antioxidative and antimicrobial activities in several in vitro bioassay systems. Additionally, the respective parts of E. japonica were irradiated at 20 kGy to investigate the effects of irradiation. Gamma irradiation of E. japonica extracts removed the deep greenish color without affecting its natural biological activities such as its antioxidative and antimicrobial properties. Based on these findings, the methanolic extracts of this plant source may be not affected by gamma irradiation as its bioactive constituents may be insensitive to this irradiation. Moreover, the methanolic extract of E. japonica may serve as a good natural resource for beneficial functions in food and other related industries.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.775-780
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• 1998

Gamma irradiation at 5 kGy was applied to beefs for evaluation of their possible genotoxicity and acute oral toxicity. The genotoxicity of 5 kGy irradiated beef was evaluated by Salmonella typhimurium reversion assay and in vivo micronucleus assay using mouse bone marrow cells. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects were not shown in vivo mouse micronucleus assay at 5 kGy dose tested. In an acute toxicity test, 5 kGy-irradiated beef was administrated orally at a dose level of 313 to 5,000 mg/kg, and then number of deaths, clinical signs, body weights, and pathological examinations were examined daily for 14 days post-administration. The results indicate that 5 kGy irradiated beef did not show any toxic effect on mice and oral $LD_{50}$ value was over 5,000 mg/kg on ICR mice.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.05a
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• pp.564-567
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• 2012

Optical fibers are going to be used for telecommunication, image fibers, sensors under irradiation in nuclear power plants and various irradiation facilities. Especially, Temperature detection sensors using Raman light scattering, temperature or strain sensors using fiber gratings, magnet-optical sensors using photo-magnetic effect, are already commercialized. However, When fibers are exposed to ionizing radiation, color centers are formed in fibers which reduces their light transmission, and it is limited in applying under radiation environments. In this study, $Co^{60}$ gamma-ray induced optical attenuation on Ge-doped single mode(SM) fiber has been measured. Gamma-ray is irradiated for 4hours at the dose rate of 0.5kGy/hr, 2kGy/hr, 8kGy/hr. Consequently, gamma-ray induced loss based on radiation effects in Ge-doped SM fiber occur precisely. Furthermore, dose rate effect that the higher dose rate in the same total dose, the more increase loss of optical fiber and annealing effect that the higher the loss after irradiation, the more increase the recovery rate of the loss are observed in the fiber. This results plan to make use of bases in the study of the radiation-hardened optical fiber.

• Journal of the Korean Society of Radiology
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• v.12 no.2
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• pp.179-184
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• 2018

In this study, we compared the measured values of the effective beam size of standard gamma irradiator with the simulation results to provide a useful means to the effective beam area determination. Results of the simulation and measured using ion chamber was distributed in a relative error of 4.5 ~ 7.3% of the case of air kerma rate. The size of the effective beam area is when the simulation was implemented in the horizontal direction 27cm, 21.6cm vertical direction, the measured result using a film was obtained similar results with the horizontal direction 26.5cm, 21.9cm vertical direction. The relative error in the horizontal direction is 1.85% and 1.38% vertical effective beam area was also similarly distributed around the field gamma rays. As a result of the study, it was confirmed that the effectiveness of the simulation was sufficient for the gamma irradiation system. In particular, it is small relative errors in the effective beam size than the air kerma rate is considered to be due to the size of the beam is determined by geometric factors rather than the capacity of the standard source. A further study is needed to improve the reliability of the photon energy distribution diagram using simulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.704-711
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• 2011

Traditionally, mistletoes have been used as immunostimulant for the management of certain diseases such as cancer with high profile immune depleting potentials. In order to examine the safety of the 20 kGy irradiated cold water extract powder of mistletoes, we performed a 90-day repeated-dose toxicity study with ICR mice. The mice were treated with daily doses of the 20 kGy irradiated cold water extract powder of mistletoes by gavage at 0, 20, 100, and 500 mg/kg/day for 90 consecutive days. We recorded clinical signs of toxicity, body weight, organ weights, histological changes in target organs, hematology, and clinical blood chemistry analysis data for all mice. There were no significant changes in body and organ weights during the experimental period. The hematological analysis and clinical blood chemistry data revealed no toxic effects from the 20 kGy irradiated cold water extract powder of mistletoes. Pathologically, neither gross abnormalities nor histopathological changes were observed between the control and treated mice of both sexes. Collectively, these data suggest that the 20 kGy irradiated cold water extract powder of mistletoes have a high margin of safety.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.82-89
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• 2012

Commercial powdered soups, such as potato soup(PS), corn soup(CS), and chicken-herb soup(CHS), were gamma-irradiated at 0, 1, 5 and 10 kGy and subjected to physicochemical evaluation and identification trials by analyzing photostimulated luminescence(PSL), electron spin resonance(ESR), and thermoluminescence(TL). The changes in moisture content and pH of soup samples were negligible upon irradiation. The Hunter's color determinations showed that lightness (L value) decreased and yellowness (b value) increased as the irradiation dose increased in PS sample. The viscosity of irradiated samples was reduced in the order of PS, CS and CHS. The analyses of PSL, ESR and TL were applicable to the identification of irradiated powdered-soups at more than 1 kGy by detecting PSL photon counts/60 sec(over 5000), radiation-induced multicomponents-ESR signal, and typical TL glow curve at $150-250^{\circ}C$.

• Food Science and Preservation
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• v.15 no.5
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• pp.642-647
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• 2008

This study investigated the microbiological and sensory characteristics of Kongnamul muchim stored with gamma-irradiated red pepper powder at $4^{\circ}C$. Total aerobic microbes in raw Kongnamul muchim were 5.72 log CFU/g in the red pepper powder and 2.40 log CFU/g in the garlic used during storage, but were not detected n other raw materials. Coliform bacteria and fungi were found, at 3.11 and 3.48 log CFU/g respectively, only n the red pepper powder. Microorganisms in Kongnamul muchim stored with gamma-irradiated (10 kGy) red pepper owder were not detected over 3 days of storage at $4^{\circ}C$. The pH, Hunter's color value, and sensory characteristics id not change significantly on storage. These results suggest that the addition of gamma-irradiated (less than 10 Gy) red pepper powder could improve the microbiological safety of Kongnamul muchim without changing desirable ensory characteristics.