• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1002-1006
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• 2002

Germination method was used to screen the biological changes in soybean, kidney bean, and red bean caused by gamma irradiation. Beans were irradiated at 0.1, 0.3, 0.5, 0.7, and 1.0 kGy. Ten beans of each sample were placed on moistened cotton and germinated at $30{\circ}C$. The root lengths were measured daily for 5 days. Root lengths of all beans grew continuously for 5 days, but the growth rate of irradiated beans decreased significantly from fourth day. Unirradiated beans showed the highest growth rate during 5 days of germination. Gamma-irradiated beans could be screened by measuring the daily growth rate and root length during germination.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.133.1-133
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• 2003

옥수수 전분 및 기장에 대해 방사선 재조사 후 검지 특성 평가 및 조사선량과의 상관성을 분석하였다. 즉, 국산 및 중국산 옥수수 전분과 기장(Panicum miliaceum) 분말을 비조사구, 5 kGy 조사구로 구분하여 $0{\pm}1^{\circ}C$, 암소에 12개월간 보관하면서 6개월마다 5 kGy로 재조사하여 점도, surface color, 미생물 농도 TBA value등을 측정하였다. 옥수수 전분의 점도는 저장기간 중 초기의 값을 유지하면서 각 시점에서 비조사구, 5 kGy 처리구, 5 kGy 재조사구순으로 높게 측정되어 방사선 처리 및 재조사에 의한 점도의 감소 현상을 볼 수 있었다. 이러한 현상은 기장(Panicum miliaceum) 분말에서도 동일하게 나타났다. 표면색깔의 경우 L및 a 값은 조사 및 재조사 여부에 따른 차이를 볼 수 없었으나 b값은 비조사구, 5 kGy 조사구, 5 kGy 재조사구 순으로 높게 측정되어 방사선 조사에 따라 황색화가 진행되는 것으로 나타났다. 미생물 농도는 비조사구의 경우 초기에 $10^2$CFU/g 이상 측정되었고 저장기간 동안 증가하였으며 조사구 및 재조사구에서는 저장 기간 중 측정되지 않았다. TBA value의 경우, 방사선조사구 및 재조사구일수록 높게 나타났으며 저장 기간동안 증가하였다. 따라서 방사선 조사 및 재조사처리를 함으로써 전분질 농산물의 점도 감소와 황색화의 진행 그리고 미생물 살균효과 및 지방질 산패 현상을 확인하였다.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.206-211
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• 2008

Photostimulated luminescence(PSL)-Thermoluminescence(TL) combined analysis was applied to detect whether composite seasoning products and spices were irradiated or not. Samples were irradiated with $^{60}Co$ at $0{\sim}7$ kGy. A total of 12 different samples(6 of composite seasoning products and 6 of spices) was examined. Depending on the PSL results, TL analysis was performed. In case of both PSL positive(${\geq}5,000$ counts) and intermediate($700{\sim}5000$ counts), TL analysis had to be performed to confirm the result of PSL. Using TL, the shape of the glow curve(Glow 1) made it possible to identify the irradiated samples. In addition, The TL glow ratio(Glow 1/Glow 2) obtained by normalization was less than 0.1 for the non-irradiated samples and ${\geq}0.29$ for irradiated ones, respectively.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.73-78
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• 2010

This research was conducted to assess applicability of photostimulated luminescence (PSL) and Thermoluminescence (TL) methods for investigation of infant and young children products, nut, seasoned dried fish, spice, dried fruits, fruit & vegetable, grain and marine products, which are not approved for irradiation in Korea. PSL results show that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 700. In TL measurement, TL ratio of irradiated samples were higher than 0.1 or ones can decrease below 0.1 whereas the temperature range of TL Glow curve was between $150{\sim}250^{\circ}C$. Monitoring result about 8 class of 325 not approved to irradiated foods, photon counts of samples were less than 700, and after re-irradiation TL Ratio ($TL_1/TL_2$) through re-irradiation step at 1 kGy were higher than 0.1 for the all samples. Therefore, these results suggested that PSL and TL measurements were useful detection methods for 8 class food products not approved to irradiation in Korea and all sample (325 cases) were not irradiated when we analysed by PSL and TL methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.770-776
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• 2001

To compare chemical properties of irradiated legumes (soybean, peanut, red bean, mung bean) produced in Korea and China, radiation-induced hydrocarbons from the samples were investigated. The legumes were gamma-irradiated at 0.5, 1, 2 and 4 kGy, from which lipid was extracted with hexane. Hydrocarbons were separated by florisil column chromatography and then analyzed with GC-MS method. The chromatograms of irradiated samples showed several radiation-induced hydrocarbons, which were affected by the fatty acid compositions of legumes. Hydrocarbons, such as 1, 7, 10-hexadecatriene (16:3),6,9-heptadecadiene (17 : 2), 1, 7-hexadecadiene (16 : 2) and 8-heptadecene (17 : 1), were predominantly detected in soybean, peanut and red bean irradiated at 0.5 kGy or above, whereas 17 : 1 was not found in mung bean. The detected amount of hydrocarbons increased with irradiation doses. There is no apparent difference in qualitative and quantitative profiles of the corresponding hydrocarbons depending on the origin of legumes.

• Radioisotope journal
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• v.20 no.4
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• pp.17-19
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• 2005

• Nuclear industry
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• v.9 no.4 s.74
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• pp.60-73
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• 1989

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.11a
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• pp.43-54
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• 1997

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.03a
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• pp.13-16
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• 1994