• 한국식품영양과학회지
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• 제14권1호
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• pp.88-94
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• 1985

Food irradiation is increasingly recognized as the sole viable alternative to traditional method of food preservation in terms of reducing the overall quantity of spoiled food, reducing energy used in food storage, and reducing reliance on chemicals known to be hazardous but currently required for disinfestation. Irradiation with ionizing radiation can be applied in the fields of sprout inhibition, disinfestation of insects, sterilization, delay of ripening, and improvement of organoleptic properties in food. In order to back up the commercialization of food irradiation in Korea, this review not only dealt with the international background for food irradiation and wholesomeness of irradiated food, but also evaluated economic feasibility of irradiated food, irradiation facilities, and domestic status of food irradiation studies.

• 한국식품과학회지
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• 제22권3호
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• pp.285-289
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• 1990

양송이의 신선도 연장을 위한 감마선조사가 버섯의 관능적 특성에 미치는 영향을 채점시험으로 평가해 보았다. $1{\sim}3kGy$의 감마선은 조사 직후 양송이의 견고도를 유의적으로 감소시켰으나(p<0.05), 시료의 외관, 향 및 맛에는 영향을 미치지 않았다. 저장기간 중$(9{\pm}1^{\circ}C,\;80{\pm}7%\;RH)$ 버섯의 관능적 품질평가에서 일간 저장된 시료는 외관(p<0.01), 조직 (p<0.01), 향(p<0.01) 및 맛(p<0.01)에 있어서 처리구간에 고도의 유의차를 나타내어 무처리 대조시료는 저장 후 1주 이내에 별질 되었으나 조사구는 17일 이후에도 식용이 가능한 것으로 평가되었다.

• 한국초전도ㆍ저온공학회논문지
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• 제16권1호
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• pp.9-13
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• 2014

Effects of neutron irradiation on the superconducting properties of the undoped $MgB_2$ and the carbon(C)-doped $MgB_2$ bulk superconductors, prepared by an in situ reaction process using Mg and B powder, were investigated. The prepared $MgB_2$ samples were neutron-irradiated at the neutron fluence of $10^{16}-10^{18}n/cm^2$ in a Hanaro nuclear reactor of KAERI involving both fast and thermal neutron. The magnetic moment-temperature (M-T) and magnetization-magnetic field (M-H) curves before/after irradiation were obtained using magnetic property measurement system (MPMS). The superconducting critical temperature ($T_c$) and transition width were estimated from the M-T curves and critical current density ($J_c$) was estimated from the M-H curves using a Bean's critical model. The $T_cs$ of the undoped $MgB_2$ and C-doped $MgB_2$ before irradiation were 36.9-37.0 K and 36.6-36.8 K, respectively. The $T_cs$ decreased to 33.2 K and 31.6 K, respectively after irradiation at neutron fluence of $7.16{\times}10^{17}n/cm^2$, and decreased to 22.6 K and 24.0 K, respectively, at $3.13{\times}10^{18}n/cm^2$. The $J_c$ cross-over was observed at the high magnetic field of 5.2 T for the undoped $MgB_2$ irradiated at $7.16{\times}10^{17}n/cm^2$. The $T_c$ and $J_c$ variation after the neutron irradiation at various neutron fluences were explained in terms of the defect formation in the superconducting matrix by neutron irradiation.

• Nuclear Engineering and Technology
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• 제45권7호
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• pp.847-858
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• 2013

Since 2001, a series of five irradiation test campaigns for atomized U-Mo dispersion fuel rods, KOMO-1, -2, -3, -4, and -5, has been conducted at HANARO (Korea) in order to develop high performance low enriched uranium dispersion fuel for research reactors. The KOMO irradiation tests provided valuable information on the irradiation behavior of U-Mo fuel that results from the distinct fuel design and irradiation conditions of the rod fuel for HANARO. Full size U-Mo dispersion fuel rods of 4-5 $g-U/cm^3$ were irradiated at a maximum linear power of approximately 105 kW/m up to 85% of the initial U-235 depletion burnup without breakaway swelling or fuel cladding failure. Electron probe microanalyses of the irradiated samples showed localized distribution of the silicon that was added in the matrix during fuel fabrication and confirmed its beneficial effect on interaction layer growth during irradiation. The modifications of U-Mo fuel particles by the addition of a ternary alloying element (Ti or Zr), additional protective coatings (silicide or nitride), and the use of larger fuel particles resulted in significantly reduced interaction layers between fuel particles and Al.

• 한국식품저장유통학회지
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• 제16권4호
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• pp.590-593
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• 2009

감마선 조사가 미역의 저장성 개선에 미치는 영향을 평가하였다. 미생물 오염도 평가 결과 3 kGy 이하의 선량에서 미생물이 검출되지 않았다. 2주 저장한 후, 조사처리 하지 않은 미역의 미생물이 6 log CFU/g이 증가하였다. 그러나 5 kGy 조사 처리한 미역의 경우 미생물이 검출되지 않았다. 5 kGy의 감마선 조사를 적용하였을 때, 미역의 명도 값이 소폭 증가하였다. 미역의 경도 측정 결과 3 kGy 이하의 감마선 조사에 의해 영향을 미치지 않았으며, 저장기간에 따른 차이는 없는 것으로 나타났다. 이상의 결과를 종합하여 볼 때, 3 kGy 감마선 조사는 미역의 품질에 영향을 받지 않고, 저장성을 연장시킬 수 있는 효과적인 기술이라고 판단된다.

• 한국식생활문화학회지
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• 제15권4호
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• pp.269-277
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• 2000

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.

• Journal of Radiation Protection and Research
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• 제41권3호
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• pp.206-210
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• 2016

Background: Ionizing radiation causes cellular damage and death through the direct damage and/or indirectly the production of ROS, which induces oxidative stress. This study was designed to evaluate the in vivo radioprotective effects of a bio-active material coated fabric (BMCF) against ${\gamma}$-irradiation-induced cellular damage in Sprague-Dawley (SD) rats. Materials and Methods: Healthy male SD rats wore bio-active material coated (concentrations in 10% and 30%) fabric for 7 days after 3 Gy of ${\gamma}$-irradiation. Radioprotective effects were evaluated by performing various biochemical assays including spleen and thymus index, WBC count, hepatic damage marker enzymes [aspartate transaminase (AST) and alanine transaminase (ALT)] in plasma, liver antioxidant enzymes, and mitochondrial activity in muscle. Results and Discussions: Exposure to ${\gamma}$-irradiation resulted in hepatocellular and immune systemic damage. Gamma-irradiation induced decreases in antioxidant enzymes. However, wearing the BMCF-30% decreased significantly AST and ALT activities in plasma. Furthermore, wearing the BMCF-30% increased SOD (superoxide dismutase) and mitochondrial activity. Conclusion: These results suggest that wearing BMCF offers effective radioprotection against ${\gamma}$-irradiation-induced cellular damage in SD rats.

• 방사선산업학회지
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• 제5권3호
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• pp.267-272
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• 2011

This study evaluated the microbial population (total aerobic count, fungi) and organoleptic quality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organoleptic quality of the sample was significantly decreased by irradiation (p<0.05). However, it was observed that scores on overall acceptance of rehydrated bibimbap after irradiation were the highest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it was considered that the freeze-dried bibimbap could be developed as a space food, which meet microbial requirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract 0.1% before gamma irradiation at 30 kGy.

• 방사선산업학회지
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• 제5권4호
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• pp.297-303
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• 2011

The purpose of this research is to detect whether agricultural products were electron beam irradiated or non-irradiated by chemical methods according to increase of storage period. The three fat-rich samples including soybean, walnut, and sesame were chosen as agricultural products, and then were irradiated with doses of 1~10 kGy by using 10 MeV electron beam facility. At the result, 8-heptadecene and 1,7-hexadecadiene, which are indicators of electron beam-irradiation in chemical methods by gas chromatography/mass spectrometry(GC/MS) method, were detected in all three samples. The levels of two irradiation indicators were increased by electron beam-irradiation in a dose-dependent manner. Furthermore, two irradiation indicators also were detected in all samples in 6 and 12 months after irradiation, though levels of those were decreased in a time-dependent manner. These results mean that the quantification of 8-heptadecene and 1,7-hexadecadiene could determine whether electron beam were irradiated or non-irradiated until 12 month after irradiation in 3 fat-rich agricultural products including soybean, walnut, and sesame.

• 방사선산업학회지
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• 제6권2호
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• pp.177-180
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• 2012

The acid and bile tolerance changes of 5 different lactic acid bacteria (LAB; Lactobacillus paracasei, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus debruekii) with gamma irradiation were evaluated. The abilities of LAB to survive in the acidic conditions at the stomach and the bile acidic conditions at the beginning of the small intestine are the key functions for applying LAB to probiotics. In the results, all of LAB survived more than 50% after incubation in PBS (pH 2.5) for 2 hr, which indicated more than half of LAB are possible to pass through the stomach. However, gamma irradiation decreased the acid tolerances of LAB. The bile tolerances of all bacteria except Lactobacillus acidophilus were observed to survive at a 3% oxgall concentration in MRS, and 1 kGy of gamma irradiation to LAB did not affect any bile tolerances changes. But gamma irradiated Lactobacillus casei and Lactobacillus casei (3 kGy) showed decreasing survival rate with oxgall added MAS agar. In conclusion, gamma irradiation should be applied to yogurt or fermented foods with care because LAB could be changes their properties on acid and bile tolerances.