• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.136-140
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• 2009

The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20 kGy, was investigated by analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic and cabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/ 60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESR analysis, the dried garlic irradiated at 20 kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showed crystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signal intensity significantly increased as the irradiation dose increase ($R^2$= 0.9369 - 0.9926). The TL glow curves of the irradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose ($R^2$= 0.9670 - 0.9768). To enhance the reliability of the results, the first glow curve ($TL_1$) was compared with the second glow curve ($TL_2$) obtained after a re-irradiation step at 1 kGy. The TL ratio ($TL_1/TL_2$) was in good agreement with the reported TL threshold values for both the non-irradiated (<0.1) and irradiated (> 0.1) samples.

• Food Science and Preservation
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• v.13 no.1
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• pp.50-54
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• 2006

The identification characteristics of inadiated dried onion and garlic at 1, 4 and 7 kGy were investigated by analyzing their photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR). The PSL results showed that the photon counts of non-irradiated dried onion were less than 700 (negative) and those of irradiated samples at 1kGy or more were over 5000 (positive), making it possible to discriminate non-irradiated onions from irradiated ones. However, the intermediate counts (700-5000) were observed in irradiated garlic at 1 and 4 kGy, even though positive counts were measured in 7 kGy group. Radiation-induced TL glow curves $(TL_1)$ were measured at $150^{\circ}C$ range in both irradiated onion and garlic samples at 1 kGy or more, which could identify irradiated groups. Furthermore, determination of TL ratios $(TL_1/TL_2)$ for both samples could verify the above results. It was found, however, that ESR spectroscopy was not suitable for the detection of irradiated dried onion and garlic.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.759-766
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• 1998

It was determined whether thermoluminescence (TL) technique is a potential method to detect post-irradiation of dry soup base mix for instant noodle and its ingredients. The ingredients or the mixtures were irradiated, from which minerals were isolated using sodium polytungstate solution. Their TL signals (1st glow TL intensity/2nd glow TL intensity reirradiated at 48.6 Gy) were measured. The TL signals in temperature ranges of $229{\sim}295^{\circ}C$ and $229{\sim}361^{\circ}C$ showed larger differences between unirradiated and irradiated samples compared to other ranges. The average TL signals for unirradiated garlic powder, ginger powder, black pepper powder, onion powder, red pepper powder, and sesame seeds were below 0.2, while those for onion powder, red pepper powder, and sesame seeds irradiated at 10 kGy were over 20 in the two temperature ranges. The average TL signals for unirradiated soup mixture were 0.08 and 0.1, respectively, in the two temperature ranges, while those for the mixtures containing 10 kGy-irradiated onion powder, red pepper powder, and sesame seeds individually or in combination were over 7. The average TL signals for the mixtures irradiated 1, 5, and 10 kGy were over 10.

• Bulletin of the Korean Chemical Society
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• v.22 no.2
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• pp.164-170
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• 2001

The crystal structures of fully dehydrated Ni2+- and Tl+ -exchanged zeolite X (Ni17Tl58-X, and Ni12Tl68-X; X=Si100Al92O384) have been determined by single-crystal X-ray diffraction techniques in the cubic space group Fd3 at $21(1)^{\circ}C$ (a=24.380(4) $\AA$, 24.660(4) $\AA$, respectively). Their structures have been refined to the final error indices R1=0.037 and R2=0.043 with 485 reflections, and R1=0.039 and R2=0.040 with 306 reflections, respectively, for which I >36(I). In Ni17Tl58-X, 17 Ni2+ ions per unit cell were found at only two sites: 15 at site I at the center of the hexagonal prism (Ni-O=2.203(9) $\AA)$ and the remaining 2 at site II near single six-oxygen rings in the supercage (Ni-O=2.16(3) $\AA).$ Fifty-eight Tl+ ions were found at five crystallographic sites: 28 at site II (Tl-O=2.626(8) $\AA)$, 2 at site I' in the sodalite cavity near the hexagonal prism (Tl-O=2.85(1) $\AA)$, another 2 at site II' in the sodalite cavity (Tl-O=2.77(1) $\AA).$ The remaining 26 were found at two nonequivalent Ⅲ' sites with occupancies of 23 and 3. In Ni12Tl68-X, 12 Ni2+ ions per unit cell were found at two sites: 10 at site I (Ni-O=2.37(2) $\AA)$ and the remaining 2 at site II (Ni-O=2.13(2) $\AA).$ Sixty-eight Tl+ ions were found at five crystallographic sites: 28 at site II (Tl-O=2.63(1) $\AA)$, 12 at site I' (Tl-O=2.62(1) $\AA)$, 2 at site II' (Tl-O=3.01(2) $\AA)$, and the remaining 26 at two III' sites with occupancies of 23 and 3. It appears that Ni 2+ ions prefer to occupy site I and II, in that order. The large Tl+ ions occupy the remaining sites, I', II, II' and two different III' sites. In both crystals, only the Ni2+ ions at site II were reduced and migrated to the external surface of zeolite X when these crystals were treated with hydrogen gas.

• Proceedings of the Korean Nuclear Society Conference
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• 2001.05a
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• pp.421.1-421
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• 2001

• Food Science and Preservation
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• v.13 no.2
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• pp.211-215
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• 2006

Photostimulated luminescence (PSI) and thermoluminescence (TL) were analyzed for dried vegetables irradiated at 0, 1, 4 and 7 kGy, such as dried oak mushroom, spinach, radish leaves, water cress, radish, and pumpkin, to detect irradiation treatment. PSL results that photon counts for non-irradiated samples were lower than 700 that corresponds to negative, while those of irradiated samples over 1 kGy showed positive photon counts$(\geq5000)$, indicating irradiation treatment Meantime, TL ratio by normalization was lower than 0.021 in threshold value for non-irradiated samples and more than 0.653 for irradiated samples, and therefore it was possible to detect whether the 6 kinds of dried vegetables were irradiated or not by analyzing PSL and TL.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.26 no.1
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• pp.47-53
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• 2015

In this paper, a novel fluid controlled phase tunable line using inkjet printed microfluidic composite right/left-handed(CRLH) transmission line(TL) is proposed. A CRLH-TL prototype has been inkjet-printed on a paper substrate using silver nano particle ink. In addition, a laser-etched microfluidic channel in poly methyl methacrylate(PMMA) has been integrated with the CRLH TL using inkjet-printed SU-8 as a bonding material. The proposed TL provides excellent phase-tuning capability that is dependent on the different fluidic materials used. As the fluid is changed, the proposed TL can have negative-phase, zero-phase, and positive-phase characteristics at 900 MHz and reflection coefficient is maintained to below -10 dB. The performance of the proposed TL is successfully validated using simulation and measurement results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1857-1863
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• 2013

Bulgogi sauces containing electron beam-irradiated garlic powder (1%, 3%, and 5%) were used to compare their irradiation status before and after pasteurization ($85^{\circ}C$, 30 min), using a thermoluminescence (TL) analysis by two different laboratories. The sauces with non-irradiated ingredient only provided a background TL glow curve with a maximum peak after $300^{\circ}C$. However, the presence of irradiated ingredient (1 and 10 kGy) was evident through the typical TL glow curves in a temperature range of 150 to $250^{\circ}C$. The concentration of irradiated ingredients showed a greater impact on identification characteristics than their radiation doses. TL ratios ($TL_1/TL_2$) were not able to confirm the results showing evidence of irradiation through the TL glow curve shapes. Pasteurization showed a negligible effect on the key identification parameters and did not change the shape or temperature range of radiation-specific TL glow peak, but reduced TL glow curve intensity. TL glow curve shape with the maximum peak in a temperature range of $150{\sim}250^{\circ}C$ was the most useful characteristic providing information required for confirming the irradiation status.

• Bulletin of the Korean Chemical Society
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• v.11 no.2
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• pp.150-154
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• 1990

The structures of $Tl_{12-2x}Zn_x-A$ (x = 4.3 and 3.25), vacuum dehydrated zeolite A with all $Na^+$ ions replaced by $Tl^+$ and $Zn^{2+}$ as indicated, have been determined by single-crystal X-ray diffraction techniques in cubic space group Pm3m at 21(1) $^{\circ}C$ (a=12.100(2) ${\AA}$ for $Tl_{3.4}Zn_{4.3}-A$ and a=12.092(2) ${\AA}$ for $Tl_{5.5}Zn_{3.25}-A$). The crystals of $Tl_{3.4}Zn_{4.3}-A$ and $Tl_{5.5}Zn_{3.25}-A$ were prepared by flow method using exchange solutions in which mole ratios of $TlNO_3$,/TEX> and $Zn(NO_3)_2$ were 1:50 and 1:1, respectively, with total concentration of 0.05 M. The structures of the dehydrated $Tl_{3.4}Zn_{4.3}-A$ and $Tl_{5.5}Zn_{3.25}-A$ were refined to yield the final error indices $R_1$ = 0.075 and $R_2$ = 0.075 with 236 reflections, and $R_1$ = 0.057 and $R_2$ = 0.064 with 202 reflections, respectively, for which I > 3$\sigma$(I). Both structures indicate that Zn(II) ions are coordinated by three framework oxygens: the Zn(II) to O(3) distances are 2.08(1) ${\AA}$ for $Tl_{3.4}Zn_{4.3}-A$ and 2.07(1) ${\AA}$ for $Tl_{5.5}Zn_{3.25}-A$, respectively. In each structure, the angle subtended at Zn(II), O(3)-Zn(II)-O(3) is 119.9(3)$^{\circ}$ for $Tl_{3.4}Zn_{4.3}-A$, and 120.0(3)$^{\circ}$ for $Tl_{5.5}Zn_{3.25}-A$, respectively, close to the idealized trigonal-planar value. Zn(II) ions prefer to 6-ring sites. $Tl^+$ ions do not have any preference to a particular site but occupy simultaneously both at the 6-ring sites and 8-ring sites.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.22-26
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• 1998

Model food containing common salt(NaCl) was subjected to the thermoluminescene(TL) detection whether it is irradiated or not. Salt irradiated with $^60Co$-gamma ray and electron beam exhibited a characteristic TL gowcurve depending on the irradiation dose, showing major peaks at $206^{\circ}C$ and $326^{\circ}C$. The intensity of TL glowcurves was directly proportional to the irradiated doses regardless of irradiation sources at each concentration of salt. A high correlation coefficient was observed for irradiated salt between the irradiation doses and the corresponding TL responses. At the same dose, the intensity of TL glowcurve increased as the concentration of salt increased in the test sample. TL glowcurves of nonirradiated salt and irradiated model food without salt were negligible and similar to a baseline . However, irradiated model food containing salt gave rise to a characteristic TL glowcurve with two major peaks at about $240^{\circ}C$ and $300^{\circ}C$, respectively. The results showed that salt played a role as an internla as well as external indicator in TL measurements, indicating that TL will be applicable to other condiments and spices with salt for their detection whether they are irradiated or not.