• Journal of the Korean Society of Radiology
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• v.8 no.7
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• pp.455-459
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• 2014

We grew the $Li_6Gd(BO_3)_3:Ce^{3+}$ scintillator and determined the scintillation and thermoluminescence properties for X-rays. The emission spectrum of $Li_6Gd(BO_3)_3:Ce^{3+}$ is located in the range of 370~500 nm, peaking at 423 nm an 455 nm, due to the $4f{\rightarrow}5d$ transition of $Ce^{3+}$ ions. The fluorescence decay time of the crystal is composed three components. The fast component is 60 ns (25%), the intermediate component is 787 ns (29%) and the slow component is $5.9{\mu}s$ (46%) of the crystal. The after-glow is caused by the electron and hole traps in the crystal lattice. We determined physical parameters of the traps in the crystal. The thermoluminescence trap are composed two traps. The determined activation energy (E), kinetic order (m) and frequency factor (s) of the first trap are 0.65 eV, 1.01 and $6.9{\times}10^8s^{-1}$. And, the determined activation energy, kinetic order and frequency factor of the second trap are 0.96 eV, 1.79 and $3.1{\times}10^{12 }s^{-1}$, respectively.

• Progress in Medical Physics
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• v.12 no.1
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• pp.1-8
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• 2001

Diamond thin films were synthesized by a chemical vapor deposition (CVD). Raman spectrum showed the diamond line at 1332 $cm^{-1}$ / and x-ray diffraction pattern exhibited a strong (111) peak of diamond. The scanning electron microscopy analysis showed that the CVD diamond thin film was grown to be unepitaxial crystallites with pyramidal hillocks. A wavelength-resolved thermoluminescence (TL) of the CVD diamond thin film irradiated with X-rays showed one peak at 430 nm around 560 K. The glow curve of the CVD diamond thin film produced one dominant 560-K peak that was caused by first-order kinetics. Its activation energy and the escape frequency were calculated to be 0.92 ～ 1.05 eV and 1.34 $\times$ 10$^{7}$ sec$^{-1}$ , respectively. The emission spectrum at 560 K was split into 1.63-eV, 2.60-eV, and 3.07-eV emission bands which is known to be attribute to silicon-vacancy center, A center, and H3 center, respectively.

• Food Science and Preservation
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• v.9 no.1
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• pp.19-27
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• 2002

The effect of gamma irradiation was investigated on the microbiological and physicochemical qualities of boiled-dried anchovies (large- and smallsized) packed in PVC film (0.06 ㎜) during storage at 15$\pm$1$\^{C}$ for 6 months. On the other hand, thermoluminescence characteristics of minerals extracted from the sample were analyzed to evaluate its possibility in detecting the irradiated anchovies. The samples were contaminated by microbial levels of 104∼106 CFU/g in total aerobic bacterial counts and negative in coliforms, which were different depending on the sample sizes. Gamma irradiation at 3 kGy was effective for improving the hygienic quality of both samples for 6 months, keeping the microbial population less than 20 CFU/g. Besides it was not detrimental to the quality attributes, such as instrumental color parameters L, a, b, ΔE), browning, TBA value, volatile basic nitrogen, trimethylamine-N and sensory properties(appearance, color, odor, tape, overall acceptability). However, storage conditions (time, temperature, packing) showed a critical factor nfluencing the quality changes of dried anchovies. Thermoluminscence analysis was prove to distinguish irradiated from non-irradiated anchovies by comparing both temperature at which glow curves appear and the curve intensity, that was possible even after 6 months at - 20$\^{C}$.

• Journal of Radiation Protection and Research
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• v.40 no.1
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• pp.46-54
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• 2015

The thermoluminescence (TL) and optically stimulated luminescence (OSL) are commonly used to measure and record the expose of individuals to ionization radiation. Design and performance test results of a newly developed TL and OSL measurement system are presented in this paper. For this purpose, the temperature of the TL material can be controlled precisely in the range of $1{\sim}1.5^{\circ}C$ by using high-frequency (35 kHz) heating system. This high-frequency power supply was made of transformer with ferrite core. For optical stimulation, we have completed an optimal combination of the filters with the arrangement of GG420 filter for filtering the stimulating light source and a UG11 filter at the detecting window (PMT). By using a high luminance blue LED (Luxeon V), sufficient luminous intensity could be obtained for optical stimulation. By using various control boards, the TL/OSL reader device was successfully interfaced with a personal computer. A software based on LabView program (National Instruments, Inc.) was also developed to control the TL/OSL reader system. In this study, a multi-functional TL/OSL dosimeter was developed and the performance testing of the system was carried out to confirm its reliability and reproducibility.

• 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.42 no.2
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• pp.136-141
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• 2010

This study attempted to determine whether Photostimulated Luminescence (PSL) is applicable for the detection of post-irradiated foods by measuring the PSL photon counts of unirradiated and irradiated dried spices and herbs. A total of 19 dried spices and herbs was irradiated with a $^{60}Co$ $\gamma$-ray source at 1, 5 and 10 kGy followed by measurement of PSL photon. The photon counts of unirradiated samples below 700 correspond to negative. Fifteen samples irradiated over 1 kGy showed photon counts of more than 5,000, indicating irradiation treatment. Intermediate counts (photon count 700-5,000) were observed in irradiated white/black pepper, nutmeg and cinnamon bark at 10 kGy. These results suggest that it is possible to detect whether dried spices and herbs were irradiated by analyzing PSL, with the exception of white/black pepper, nutmeg and cinnamon bark. Irradiated white/black pepper, nutmeg and cinnamon bark containing low levels of minerals were not sensitive to PSL. Therefore, further investigation is sugguested to be performed by Thermoluminescence (TL) analysis or another validated or standardized method.

• Journal of Radiation Industry
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• v.8 no.1
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• pp.11-15
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• 2014

In this study, we investigated the applicability of the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods for freeze dried fruits which are not allowed to be irradiated in Korea. Apples and persimmons samples that had been dried with a freeze drier were irradiated at a dose of 1, 3, 5, 7, and 10 kGy, using a gamma radiator with a cobalt-60 source. With the PSL method, the dried apples showed photon counts of less then 700 counts/60 s (negative) in all the samples, whereas the dried persimmons that were gamma-irradiated above 3 kGy yielded photon counts of between 700 and 5,000 counts/60 s (intermediate). The TL results showed that this technique is useful for detecting irradiated samples; the TL ratios ($TL_1/TL_2$) measured for the food samples at an irradiation dose of 1 kGy were 0.13 for dried apples and 0.79 for dried persimmons. With regard to the results of ESR spectroscopy, the strength of the ESR signals from the dried fruits increased linearly in a dosedependent manner. However, the characteristic signal was not found in all the samples. In conclusion, the TL methods only can be used for the detection of gamma-irradiated dried apples and persimmons.

• Korean Journal of Materials Research
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• v.32 no.1
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• pp.9-13
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• 2022

Bullets flying with a light from the back are called "tracers". Tracers are ignited by the combustion gas of the propellant and emit bright light that allows the shooter to visually trace the flight path. Therefore, tracers mark the firing point for allies to assist shooters to hit target quickly and accurately. Conventional tracers are constructed with a mixture of an oxidizing agent, raw metal, and organic fuel. Upon ignition, the inside of the gun can be easily contaminated by the by-products, which can lead to firearm failure during long-term shooting. Moreover, there is a fire risk such as forest fires due to residual flames at impact site. Therefore, it is necessary to develop non-combustion type luminous material; however, this material must still use the heat generated from the propellant, so-called "thermoluminescence (TL)". This study aims to compare the TL emission of Dy³⁺, La³⁺ and Ho³⁺ doped MgB₄O₇ phosphors prepared by solid state reaction. The crystal structures of samples were determined by X-ray diffraction and matched with the standard pattern of MgB₄O₇. Luminescence of various doses (200 ~ 15,000 Gy) of gamma irradiated Dy³⁺, La³⁺ and Ho³⁺ (at different concentrations of 5, 10, 15 and 20 %) doped MgB₄O₇ were recorded using a luminance/color meter. The intensity of TL yellowish (CIE x = 0.401 ~ 0.486, y = 0.410 ~ 0.488) emission became stronger as the temperature increased and the total gamma-ray dose increased.

• Proceedings of the KSEEG Conference
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• 2001.04a
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• pp.212-213
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• 2001

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.162.2-163
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• 2002