Phase transitions of CaTiO3 ceramics sintered with the aid of NaF and MgF2

New phases with initial composition (1 ? x)CaTiO₃ ? xNaF ? xMgF₂ (0 ≤ x ≤ 0.20) have been prepared at low temperature (950 °C) from mixtures of CaTiO₃ and fluorides NaF and MgF₂. The oxyfluorides obtained have been characterized by X-ray diffraction at room temperature and indexed by isotypy with orthorhombic CaTiO₃. The microstructures of these phases are observed by scanning electron microscopy. Dielectric measurements have been carried out during cooling cycle from 500 °C to room temperature at two frequencies (100 Hz, 1 kHz). Differential scanning calorimetry (DSC), thermogravimetry (TG) and differential thermogravimetry (DTG) analyses have been performed, respectively, from room temperature up to 550 °C (DSC) and 920 °C (TG–DTG). The dielectric measurements revealed two anomalies which have been confirmed by DSC analyses. These phenomena are ascribed to second order phase transitions. The variation of the real permittivity with temperature is in agreement with the class I capacitor specifications. However, the dielectric losses have to be improved.     

Synthesis and characterization of nanoparticles of α-Bi2Mo3O12 prepared by co-precipitation method: Langmuir adsorption parameters and photocatalytic properties with rhodamine B

Nanoparticles of α-Bi₂Mo₃O₁₂ were prepared by co-precipitation method at calcination temperatures of 250, 300, 400 and 480 °C. The characterization of α-Bi₂Mo₃O₁₂ synthesized at different temperatures was carried out by X-ray diffraction (XRD), thermal analysis (TGA/DTA), transmission electron microscopy (TEM), and diffuse reflectance spectroscopy (DRS). Adsorption parameters and photocatalytical activity under visible light irradiation of α-Bi₂Mo₃O₁₂ were evaluated using the rhodamine B (rhB) dye as model. The adsorption constant (K) and maximum amount of dye adsorbed (q_max) on the surface of the samples synthesized were evaluated following the Langmuir isotherm. The sample calcinated at 250 °C showed the maximum adsorption percentage of dye, which ranged between 20 and 46% for initial concentrations of rhB from 5 to 15 mg L^?1, with a K = 6.96 × 10⁵ L mol^?1 and q_max = 2.73 mg g^?1. All samples were able to induce the oxidative photodegradation of rhB, however, the bleaching of dye solution was reached more quickly for the sample calcinated at 250 °C.     

Gamma radiation effects on physico-chemical parameters of apple fruit during commercial post-harvest preservation

The physico-chemical parameters (including moisture, total soluble solids, antioxidant activity, phenolic content and firmness) of cv. Red Delicious apple subjected to γ radiation were evaluated for their ability to avoid the post-harvest blue mold caused by Penicillium expansum during cold storage. Freshly harvested apples were inoculated with P. expansum. Treated fruits were irradiated at doses of 0, 300, 600, 900 and 1200 Gy and stored at 1 °C. Apples were evaluated at three month intervals. The results showed that there was a clear link between phenolic content and antioxidant activity, so that dose range of 900 Gy and higher significantly decreased phenolic content and antioxidant activity. The moisture percent of stored apples was more responsive to irradiation (at doses of 900–1200 Gy) than storage time and pathogen. Lesion diameter of pathogen-treated non-irradiated apples was significantly increased after three months. This means that storage at low temperature is not enough to avoid blue mold growth. As dose and storage time increased firmness decreased; also pathogen accelerated softening of stored apples. This study showed conclusively that low irradiation doses (300 and 600 Gy) combined with cold storage is a way to minimize apple quality losses during nine month storage period.     

Thermogravimetric analysis of photodegraded acrylic coated lime wood

A series of experiments were carried out to investigate the photodegradation of lime wood (Tilia cordata Mill.) coated with acrylic copolymer during artificial UV/Vis light irradiation for 600 h. Photodegradation of the Paraloid B72 films and Paraloid B72 treated lime wood samples was evaluated by thermogravimetry throughout the irradiation period of 100 h. The results obtained indicate a shifting of the DTG maxima to lower temperatures, which may be related to a decrease in the stability of the copolymer and wood during photodegradation. The decrease of weight loss with increasing time of exposure was observed, while the global kinetic parameters for the main peak increases when increasing exposure time of wood to the UV light. Even when the surface of the wood was covered with a thin layer of acrylic resin, some photodegradation reactions of the wood surface occurred. The modifications in the wood structure may be influenced by the newly formed structures from acrylic resin photodegradation.     

The effect of irradiation temperature on the quality improvement of Kimchi,Korean fermented vegetables,for its shelf stability

The present study was conducted to evaluate the effect of irradiation temperature on the shelf stability and quality of Kimchi during storage at 35 °C for 30 days. Kimchi samples were N₂-packaged and heated at 60 °C and then gamma irradiated at 20 kGy under various temperatures (room temperature, ice, dry ice, and liquid nitrogen). In the results of microbial, pH, and acidity analysis, combination treatment of heating and irradiation was able to sterilize microbes in Kimchi regardless of irradiation temperature. When Kimchi was irradiated under frozen temperatures, especially dry ice, the softening of texture and the deterioration of sensory quality of Kimchi were reduced. Also, ESR signal intensities were weakened due to the decrease of irradiation dose and temperature.     

Electronic and vibrational spectra of tourmaline – The impact of electron beam irradiation and heat treatment

Irradiation and heat treatment were performed on tourmalines of various colors from Antandrokomby, Madagascar. The samples were irradiated with 10 MeV electrons to fluencies of 2 ×10¹⁷ cm⁻² for 1 h and were heated at 550 °C for 3 h in air. Their electronic and vibrational spectra were investigated by UV–vis, mid-infrared, and WD-XRF spectroscopy for comparison to pristine samples. Changes in the Mn³⁺ ions after irradiation resulted in darker pink tourmalines, which had absorption peaks at 390 and 520 nm. These samples became colorless after subsequent heat treatment. After irradiation, colorless, light blue and yellow tourmalines displayed a new absorption band at 365 nm. Alteration of the stretching absorption bands and wavenumber after irradiation could be explained by the following reactions:OH⁻ + e⁻ beam irradiation → O⁻ + H°,Mn²⁺ + e⁻ beam irradiation → Mn³⁺ + e⁻ andFe²⁺ + e⁻ beam irradiation → Fe³⁺ + e⁻.Stretching vibration of the BO₃ structure occurred at 1330 cm⁻¹, while the SiO vibration absorption bands were assigned to around 1100 cm⁻¹. Colorless, green, and yellow tourmalines showed high-intensity peaks around 3608 and 3505 cm⁻¹ after irradiation. Pink and dark green tourmalines showed low-intensity peaks at 3605 and 3585 cm⁻¹, respectively. The combination modes of stretching and bending in the range of 4600–4300 cm⁻¹ were split after irradiation and heat treatment, and different color changes occurred after irradiation.     

Phototransformation of imidacloprid on isolated tomato fruit cuticles and on tomato fruits

Imidacloprid, a neonicotinoid insecticide, is widely used in plant protection to prevent crop losses. The objective of this study was to show the photochemical fate of imidacloprid on plant surfaces by irradiation experiments on isolated tomato fruit cuticles and tomato fruits (Lycopersicon esculentum Mill.). Imidacloprid spiked samples were irradiated both under sunlight simulator and natural sunlight conditions for 24 h, which resulted in recoveries of 23% and 24%, respectively, if isolated cuticles were studied. On whole tomato fruits, recoveries were 33% and 71%, respectively. Similar results were obtained on cuticles spiked with the formulation Confidor and irradiated under natural sunlight. However, on tomato fruits the application of Confidor resulted in a higher loss (56%) of imidacloprid. During all irradiation experiments both on cuticles and whole fruits, 1-[(6-chloropyridin-3-yl)methyl]imidazolidin-2-imine was generally formed at 10–14 mol%, but different other photoproducts were also detected in low amounts, whereas N-nitrosoimidacloprid was only detected under natural sunlight conditions. Rapid photodegradation of imidacloprid could be demonstrated in all experiments. The identified photoproducts, 1-[(6-chloropyridin-3-yl)methyl]imidazolidin-2-imine and N-nitrosoimidacloprid, are possible reaction partners for plant cuticle constituents to form cuticle bound residues.     

Photocatalytic UV-degradation of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) in the presence of silver doped zeolite

Silver incorporated into the Y zeolite framework was prepared and characterized. Low temperature luminescence analysis indicates the formation of silver-silver excimers (excited state dimers) and exciplexes (excited state trimers) that were found to be activated at 250 nm and 300 nm, respectively. The catalytic activity of the modified material was tested toward the photodecomposition of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). The site selective activity was evaluated using two sources of UV irradiation at 254 and 302 nm. The catalyst was found to effectively decompose TCDD in a methanol/tetrahydrofuran solution to reach 86% after 5 h. In the presence of the catalyst, a hydroxyl derivative was identified as an intermediate for the 302 nm catalytic pathway. This was not observed for the 254 nm process. Furthermore, irradiating of TCDD under 254 nm UV source for 6 h resulted in the formation of three products with molecular ion peaks of 113, 128, and 158 amu. On the other hand, the 302 nm gives two major products with molecular ion peaks of 220 and 252 amu. The study also indicates that the hydroxyl derivative could be potentially more toxic than the parent TCDD while all other isolated products were found to be less toxic than TCDD.     

Pyrolytic production of microporous charcoals from different wood resources

A series of porous chars has been obtained by heat treatment of unconventional raw materials, including plants belonging to short rotation woody crops (Salix viminalis, Salix fragilis). The pyrolysis conditions (1–3 h, 600–900 °C) were the same for the production of all chars, e.g., mesoporous and microporous chars. Salix viminalis wood exhibited an advantage over the other materials, because the obtained material had microporous structure such as carbon molecular sieves. Similar properties (surface area, total pore volume, pore size distribution) were observed for charcoals produced from pine wood (Pinus silvestri), but the thermal stability of these properties was inferior. Furthermore, we have also discussed economical and environmental issues associated with the exploitation of wood resources.     

Unveiling the crucial role of temperature on the stability of oxygen reduction reaction electrocatalysts

The stability of Pt-based/C electrocatalysts used in proton exchange membrane fuel cell (PEMFC) systems is commonly evaluated via accelerated stress testing in half-cell configuration at temperature close to ambient (20 ≤ T ≤ 25 °C), and 100% relative humidity (liquid electrolyte). Those conditions are by far different from those encountered in PEMFC systems (solid electrolyte, 60 ≤ T ≤ 80 °C, 0 ≤ relative humidity ≤ 100%), and fail in reproducing the morphological changes and the performance losses encountered during real life. Here, using a high surface area Pt/C electrocatalyst, we show that the gap between half-cell and real PEMFC configurations can be bridged by considering the pronounced effect of the temperature. The accelerated stress tests (ASTs) conducted in liquid electrolyte at T = 80 °C more accurately reflect the changes in morphology and surface reactivity occurring in real PEMFC environment, and provide gain in time. Due to massive release of Pt^z + ions in the electrolyte during ASTs performed at T = 80 °C, using fresh electrolyte is strongly recommended for correct determination of the oxygen reduction reaction (ORR) kinetics.     

ESR study of free radicals in mango

An electron spin resonance (ESR) spectroscopic study of radicals induced in irradiated fresh mangoes was performed. Mangoes in the fresh state were irradiated with γ-rays, lyophilized and then crushed into a powder. The ESR spectrum of the powder showed a strong main peak at g = 2.004 and a pair of peaks centered at the main peak. The main peak was detected from both flesh and skin specimens. This peak height gradually decreased during storage following irradiation. On the other hand, the side peaks showed a well-defined dose–response relationship even at 9 days post-irradiation. The side peaks therefore provide a useful means to define the irradiation of fresh mangoes.     

Analysis and identification of irradiated Spirulina powder by a three-step infrared macro-fingerprint spectroscopy

A three-step infrared (IR) macro-fingerprint method combining conventional IR spectra, and the secondary derivative spectra with two-dimensional infrared correlation spectroscopy (2D-IR), was developed to analyze Spirulina powder before and after gamma irradiation. In the IR spectra, most of the absorption peaks of samples irradiated at 1, 2.7, 6, and 10.4 kGy had lower intensities than the non-irradiated ones, whereas peaks at 1152, 1078, and 1051 cm⁻¹ were slightly enhanced with irradiation at 2.7, 6, and 10.4 kGy. Their second derivative spectra amplified the differences and revealed that irradiation affected the C=O band of carboxylic acid and esters, and the N–H band of proteins. The peaks at 1746 and 1741 cm⁻¹, and those at 1730 and 1725  cm⁻¹ became two broad peaks. Meanwhile, the three sharp peaks at 1548 cm⁻¹, 1544 cm⁻¹ and 1536 cm⁻¹ changed to two broad peaks at around 1547 and 1534 cm⁻¹ after irradiation at doses higher than 1 kGy. The characteristic IR bands from 1700 cm⁻¹ to 1600 cm⁻¹, which represent the C=O band in proteins, also have different shapes and intensities after irradiation. The finding indicated that irradiation affected the secondary structures of protein which was confirmed by curve fitting results. During the process of increasing the temperature from 50 to 210 °C, the ratio of amide I to II in absorption intensities in the 2D-IR spectra of the irradiated samples varied with different response for different samples. Saccharides in Spirulina powder had a higher thermostability than proteins, but the autopeaks of irradiated samples did show differences from the non-irradiated sample. The intensity of autopeaks at 1012 cm⁻¹ increased dramatically in the irradiated samples while that of peaks at 1053, 1071, and 1083 cm⁻¹ decreased after irradiation. Based on the three-step IR macro-fingerprint method, irradiated Spirulina powder samples were successfully and fast identified and discriminated.     

Effects of electron beam irradiation on the microbial growth and quality of beef jerky during storage

Electron beam irradiation was applied to improve the microbial safety of beef jerky during storage. Beef jerky samples were irradiated at doses of 1, 3, 5, and 10 kGy and stored at 20 °C for 60 d. Microbiological data indicated that the populations of total aerobic bacteria significantly decreased with increasing irradiation dosage. In particular, the populations of total aerobic bacteria were significantly decreased by 1.76 log CFU/g at 10 kJ/m², compared to the control. Color measurements showed reduced Hunter L and a values of beef jerky for all the treatments during storage, and the Hunter L, a, and b values of beef jerky were not significantly different among the treatments. Sensory evaluation results also showed that electron beam irradiation did not affect sensory scores in overall during storage. Therefore, the results suggest that electron beam irradiation could be useful in improving the microbial safety without impairing the quality of beef jerky during storage.     

Calorimetric measurements and first principles to study the (Ag-Li) liquid system

Integral molar enthalpies of mixing were determined by drop calorimetry for (Ag-Li) liquid alloys at two temperatures (1253 and 873) K. The integral molar enthalpies of mixing are negative in the entire range of concentrations. For the mole fraction of lithium X_Li = 0.5664, minimum value of the integral enthalpy of mixing of at ΔH_m = −11.679 kJ/mol was observed. For (Ag-Li) liquid alloys, between T = (873 and 1253) K no temperature dependence was observed. Ab initio molecular dynamics was used to simulate liquid phase structures at T = 873 K (Li-rich side) and at T = 1250 K (Ag-rich phase) for subsequent calculation of the vibrational energy, respectively. Our measured and calculated data were compared with literature data.     

Effect of radiation processing on nutritional and sensory quality of minimally processed green gram and garden pea sprouts

In the present study, radiation processing of minimally processed green gram and garden pea sprouts was carried out at doses 1 and 2 kGy. The effect of this treatment on different quality parameters like vitamin C content, total carotenoids content, sensory quality, texture, and color was determined over a storage period of 12 days at two different temperatures, a 4 and 8 °C. It was observed that treatment of irradiation (1 and 2 kGy) and storage period did not have any significant effect on vitamin C content of control as well as irradiated sprout samples stored at 4 and 8 °C. Total carotenoids content of sprouts stored at 4, as well as at 8 °C, for 12 days remained almost unchanged after irradiation as well as during storage. Sensory evaluation studies showed that irradiation had no significant effect (p>0.05) on the ratings of any of the sensory attributes in green gram as well as garden pea sprouts and, thus, did not alter the overall acceptability of the irradiated sprouts. Textural studies revealed that there was no significant change (p>0.05) in the firmness of irradiated sprouts (1 and 2 kGy) as compared to control samples at both the temperatures. Storage period of 12 days also did not affect the firmness of sprouts significantly. Color measurement results indicated no drastic change in the color coordinates of the green gram samples except greenness of controls stored at both the temperatures, which showed insignificant decrease in the a^* values. Thus, the nutritional as well as sensory quality of minimally processed green gram and garden pea sprouts did not alter significantly after gamma irradiation with a dose of 1 and 2 kGy.     

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0–3 °C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0–3 °C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.     

Characteristics study of clear polymethylmethacrylate dosimeter,Radix W,in several kGy range

Basic characteristics of Radix W, a commercially available undyed polymethylmethacrylate (PMMA) dosimeter conventionally used by readout at 320 nm, were studied in the dose range of 0.5–8 kGy, for its wide application especially for the evaluation of the sterilization dose and the quality assurance of food irradiation. The characteristics of dose response, the effect of irradiation temperature, and its stability after irradiation were examined over candidate readout wavelengths of 270–320 nm. The dose response readout at shorter wavelength is higher than that at longer wavelength, and 280 nm is the suitable readout wavelength for measurement of dose range of 0.5–8 kGy. The post-irradiation stability of dose response for 6 kGy is less than 1% within 24 h after irradiation at an irradiation temperature of 20 °C. Dose response is higher with temperature at irradiation temperatures in the range of −40 to 20 °C.     

Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1% of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and ?70 °C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods.     

Radiation-induced grafting of styrene into poly(vinylidene fluoride) film by simultaneous method with two different solvents

Radiation-induced grafting of styrene into poly(vinylidene fluoride) (PVDF) films with 0.125 mm thickness at doses of 1 and 2.5 kGy in the presence of a styrene/N,N-dimethylformamide (DMF) solution (1:1, v/v) and at doses of 20, 40 and 80 kGy in presence of a styrene/toluene solution (1:1, v/v) at dose rate of 5 kGy h^?1 was carried out by the simultaneous method under nitrogen atmosphere and room temperature, using gamma rays from a Co-60. The films were characterized before and after modification by calculated grafting yield (GY %), infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and thermogravimetry (TG/DTG). GY results shows that grafting increases with dose, and the grafting of styrene was confirm by FT-IR due to the new characteristic peaks and by the TG and DSC attributed to changes in thermal behavior of the grafted material. Results showed that the system allows the controlled grafting of styrene into PVDF using gamma rays at doses as low as 1 kGy in DMF.     

Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens (Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10² to 10³ Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10¹ CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D₁₀ values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.