• 방사선산업학회지
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• 제8권1호
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• pp.43-47
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• 2014

By measuring decrease change of the contact angle after microwave plasma treatment on the glass and Al as a scintillator panel sample substrate, the adhesive performance of scintillator panel can be expected to improve. Also resolution and sensitivity of scintillator panel after microwave plasma treatment can be expected to maintain highly.

• 방사선산업학회지
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• 제5권1호
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• pp.81-86
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• 2011

This study was conducted to evaluate the genotoxcity of gamma-irradiated Undaria pinnadifida after harvest for enhancing the storage and microbial safety during drying process. The harvested seaweed was irradiated with the doses of 1 and 10 kGy. The genotoxicity was evaluated by Ames test (Salmonella typhimurium reversion assay) and SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98 and TA100. No mutagenicity was detected in the assay, at both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated U. pinnadifida did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for extending the shelf-life of U. pinnadifida.

• 방사선산업학회지
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• 제5권1호
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• pp.21-24
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• 2011

This study was conducted to evaluated the sensory properties of Miyukgook, Korean seaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvested seaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. The Miyukgook was made by following the general recipe. The values of pH and acidity of the Miyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation result showed that the preference scores in all the sensory properties was a little decreased when it was irradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation with less than 5 kGy was effective for improvement of the storage stability of U. pinnatifida without the changes in the sensory of its major cooked food, Miyukgook.

• 대한방사선기술학회지:방사선기술과학
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• 제17권2호
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• pp.51-56
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• 1994

• 대한방사선기술학회지:방사선기술과학
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• 제8권1호
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• pp.107-121
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• 1985

• 대한방사선기술학회지:방사선기술과학
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• 제29권3호
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• pp.119-124
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• 2006

• 대한방사선기술학회지:방사선기술과학
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• 제1권1호
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• pp.11-13
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• 1978

• 대한방사선기술학회지:방사선기술과학
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• 제3권1호
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• pp.3-6
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• 1980

• 방사선산업학회지
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• 제5권1호
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• pp.41-46
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• 2011

Polyacrylonitrile (PAN) fibers are the most widely used precursor of the materials for carbon fibers. The conventional process of carbon fibers from PAN precursor fiber includes two step; stabilization at low temperature and carbonization at high temperature. Compared to thermal stabilization, the stabilization process by electron beam (E-beam) irradiation is a advanced and brief method. However, a stabilization by E-beam irradiation was required a high dose (over 5,000 kGy) and spend over 1.5 hr (1.14 MeV, 1 mA). In the present work the main goal is exploring a quick stabilization process by cotrolling E-beam currents. The effect of various E-beam currents on stabilization of PAN precursor fiber was studied by gel fraction test, thermo gravimertic analysis (TGA), differential scanning calorimetry (DSC), tensile strength, and scanning electron microscopy (SEM) images.

• 방사선산업학회지
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• 제4권4호
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• pp.319-323
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• 2010

Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.