The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach

The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most significant effect on creaming stability; however, modified starch played a much prominent role in maintaining the cloudiness and average droplet size. Meanwhile, WPI contributed significantly to the conductivity of the emulsions. The optimum condition resulted in desirable physicochemical properties could be achieved using 8.70% (w/w) modified starch, 1.02% (w/w) WPI, 10.11% (w/w) flavor oil, and 76.57% (w/w) water.     

Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size,pH of aggregation and emulsion pH

Oil-in-water emulsions (60% oil (w/w)) were prepared using whey protein aggregates as the sole emulsifying agent. The effects of whey protein aggregate size (the diameter between 0.92 and 10.9?µm), the pH of emulsions (4–8.6) and storage time on physical properties, droplet size, and stability of emulsions were investigated. The results indicate that increment of whey protein aggregate size caused an increase in the firmness, droplet size, and viscosity of emulsions, and also a decrease in the emulsion creaming. The emulsion viscosity, firmness, and droplet size were reduced by increasing the emulsion pH; however, the creaming process was accelerated. Viscosity, creaming, and droplet size of emulsions were increased slightly during 21 days storage at 40°C.     

The biological response of Carica papaya leaves extract to saponin reduction (O/W) emulsion on human bronchial epithelium cell (BEAS-2B)

Carica papaya leaf has a potentially well-known therapeutic effect in accelerating human blood platelet counts against dengue fever and dengue haemorrhagic fever. However, consuming the extract was considered troublesome due to its bitter taste. The fresh papaya leaves were extracted into two types of preparation: a) Fresh Papaya Leaves Extract (FPL) and b) Papaya Leaves with Saponin Reduction Extract (PLSR). This was followed by the determination of the best edible O/W emulsion formulation of both different extracts with virgin coconut oil (VCO) and whey protein (WP) as surfactant. Through Ternary Phase Diagram (TPD), the optimum ratio (w/w) of FPL/PLSR: VCO: WP were 63: 16: 21 and 65: 16: 19 respectively. Both formulas were examined for their physicochemical properties including pH, creaming index (CI), contact angle and droplet size measurement. The human bronchial epithelium cell (BEAS-2B) was treated using both emulsions for 72 hrs of cell growth response (EC₅₀). The result shows that both FPL and PLSR formulations were slightly acidic and exhibited stable emulsion with no creaming formation (CI) up to 24 hrs of storage (25 ℃). Next, FPL emulsion shows 3 times higher wettability and 4 times bigger nanoparticle size than PLSR. These properties can affect the emulsion absorptivity in the targeted cell microenvironment. Remarkably, the BEAS-2B cell viability (%) for each emulsion was relatively elevated within 24 hrs and increased to more than 100 % at 48 and 72 hrs of exposure. This might hugely represent its potential in repairing damaged blood vessels due to dengue haemorrhagic fever. Besides, the EC₅₀ value also indicated low levels of concentration needed to exponentially increase cell growth and safe for dengue fever treatment. For that reason, the recommended effective dosage by the Ministry of Health (Malaysia) (MOH) for both FPL and PLSR emulsions is two tablespoons twice a day for three consecutive days of treatment (equally to the effective dosage of 102 g extract).     

Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins

Formula emulsion systems are used as enteral, sports and health products. In some formulas addition of hydrolysed protein is necessary to guarantee ease of digestion and hypoallergenicity. In the low fat emulsion model an increase in the content of lecithin (phospholipid mixture) was required, in consideration of the advice of the Food and Nutrition Board (USA) for choline supplementation. The individual and interactive effects of whey protein isolate (WPI) or hydrolysate (WPH) (3.7 and 4.9% w/w), unmodified deoiled or hydrolysed lecithin (0.48 or 0.7% w/w) and carbohydrate in the form of maltodextrin with dextrose equivalent (DE) 18.5 or glucose syrup with DE 34 (11% w/w) on the properties of formula emulsions with 4% v/w sunflower oil, were investigated using a full factorial design. The emulsions were characterised by particle size distribution, coalescence stability, creaming rate, and also surface protein and lecithin concentration. WPI-containing emulsions proved to be stable against coalescence and showed only little creaming after 1 and 7 days standing. There was a significant increase in the mean droplet size and a significant deterioration of coalescence and creaming stability when WPH instead of WPI was used as the protein source, due to the lower number of large peptides and lower surface activity of the WPH. Increasing the WPH concentration led to an increase in oil droplet size and further deterioration of the stability of the emulsions. The starch hydrolysate and lecithin also significantly influenced the emulsion properties. Their influence was less strong when the emulsion contained WPI. Under the conditions used WPH-based emulsions were more stable, in terms of creaming and coalescence, when a low level of protein was used in conjunction with hydrolysed lecithin and glucose syrup. Oil droplets in emulsions containing unmodified lecithin in either the continuous or disperse phase and WPH in the continuous phase were very sensitive to coalescence. The addition of starch hydrolysates (DE 18.5) induced intensive flocculation and phase separation in these emulsions.     

Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions

The influence of sodium dodecyl sulfate (SDS) on the flocculation of droplets in 20 wt.% soybean oil-in-water emulsions stabilized by whey protein isolate (WPI) was investigated by light scattering, rheology and creaming measurements. The SDS concentrations used were low enough to prevent depletion flocculation by surfactant micelles and extensive protein displacement. In the absence of SDS, emulsions were prone to droplet flocculation near the isoelectric point of the proteins (4<pH<6), but were stable at a higher and lower pH. Flocculation led to an increase in emulsion viscosity, pronounced shear thinning behavior and accelerated creaming. When the surfactant-to-protein molar ratio was increased from 0 to 10, the emulsion instability range shifted to lower pH values due to binding of the negatively charged SDS molecules to the droplets. Our results indicate that the physicochemical properties of protein-stabilized emulsions can be modified by utilizing surfactant–protein interactions.     

Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate

W/O/W double emulsions (DEs) stabilized by charged soluble complexes of whey protein isolate (WPI) and modified pectins were investigated in relation to their stability and the release of two types of electrolytes, NaCl and sodium ascorbate.WPI alone cannot properly stabilize the DEs. The droplet size is relatively large (100 μm) and increases with time. However, addition of modified pectin to form a soluble complex with WPI significantly improved the stability.DEs prepared with two types of oils (medium chain triglycerides (MCT) and R(+)-limonene) were studied by measuring droplet size, creaming, viscosity, and electrolyte release. Irrespective of their very different oil phase nature, both emulsions were stable against coalescence, but R(+)-limonene formed smaller droplets (25 μm) than MCT (35 μm). The electrolyte release rate was significantly higher from the R(+)-limonene that formed DEs with much lower viscosity. R(+)-limonene-DE released 75% of the NaCl after 28 days, while MCT-DE released only 50%. NaCl was released more slowly than sodium ascorbate.Apparently, the release mechanism from R(+)-limonene-DE was found to be “thinning the outer interface and release of the entire inner droplets” while it seems that the release from MCT-DE was slower and “diffusion controlled”.DEs stabilized by WPI/C63 released 12% of the sodium ascorbate after 1 day in milk and remained stable for at least 8 days. However, DEs stabilized with only WPI released about 50% of the sodium ascorbate after 1 day, and phase separated after 8 days.     

The effect of repetitive frying on physicochemical properties of refined,bleached and deodorized Malaysian tenera palm olein during deep-fat frying

Refined, bleached and deodorized tenera palm olein is widely used for domestic and commercial food frying. However, repeated heating and frying might lead to oil spoilage. This study focuses on the effect of deep-frying on physicochemical properties of repeatedly heated palm olein. Recycled palm olein was prepared by frying potato strips up to 5 cycles with potato-to-oil (g/ml) ratio of 3:20 prior to colour, density, viscosity, moisture content, contact angle, peroxide value and iodine value analyses. The fluctuation in the temperature of the oil was insignificant for every cycle (p > 0.05). The increase in red colour of the oil was significant (p < 0.05) after two cycles of frying from 3.6 to 5.0 Lovibond unit. After 5 frying cycles, there was no change in the density of RBDPO-2 and RBDPO-3. The viscosity of the oil after 5 frying cycles was higher as compared to after 5 heating cycles (67.7 ± 0.6 and 58.2 ± 0.9 cP respectively). Besides, the viscosity of RBDPO-3 was lower than RBDPO-2 only. The moisture content of the oil increased from 3.7 ± 0.1% to 30.4% (w/w) for RBDPO-2, whereas for RBDPO-3, the viscosity increased from 3.7 ± 0.1% to 30.4 ± 0.1% (w/w) due to the presence of the moisture from the potato. The change in the contact angle of the RBDPO-1 (control) was significant (p < 0.05) between the 1st cycle and the 5th cycle from 19.16 ± 0.45° to 12.03 ± 0.45° respectively. Besides, there was a significant change (p < 0.05) of contact angle for RBDPO-2 between the 1st cycle and the 5th cycle from 32.53 ± 0.5° to 18.06 ± 0.15° respectively. The peroxide value of the fresh oil was 2.8 ± 0.2 meq/kg and the value after the 1st cycle for all RBDPO(s) treatment increased, indicating that primary oxidation had occurred after the 1st cycle of heating and frying. A decreasing trend was observed from the 2nd until the 5th frying cycle because the instability of peroxide at a high temperature, causes rapid degradation and produced a dimer and volatile compound. Frying also decreased the unsaturated value of the oil as indicated by a decrease in the iodine value. Based on Pearson’s correlation test, there was a positive correlation between the colour, density and viscosity of the oil. The higher the peroxide value, the higher the density of the oil. There was also a positive correlation between the contact angle, moisture content and peroxide value of the oil. Whereas, a negative correlation was found between the iodine values, colour, density and viscosity of the oil. In conclusion, the potato repetitive deep-frying darkened the colour of the oil, increased its density, viscosity, contact angle, and peroxide value and decreased the degree of unsaturation of the oil as it shows a prominent sign of oxidative rancidity.     

Effects of H3PO4 and KOH in carbonization of lignocellulosic material

Samples of lignocellulosic material, stem of date palm (Phoenix dactylifera), were carbonized at different temperatures (400–600 °C) to investigate the effects of their impregnation with aqueous solution of either phosphoric acid (85 wt%) or potassium hydroxide (3 wt%). The products were characterized using BET nitrogen adsorption, helium pycnometry, Scanning Electron Microscopy (SEM) and oil adsorption from oil–water emulsion (oil viscosity, 60 mPa s at 25 °C). True densities of the products generally increased with increase in carbonization temperature. Impregnated samples (acid/base) showed wider differences in densities at 400 (1.978/1.375 g/cm³) than at 600 °C (1.955/2.010 g/cm³). Without impregnation, the sample carbonized at 600 °C showed higher density of 2.190 g/cm³. This sample has impervious surface with BET surface area of 124 m²/g. Acid-impregnated sample carbonized at 500 °C has the highest surface area of 1100 m²/g and most regular pores as evidenced by SEM micrographs. The amounts of oil adsorbed decreased with increase in carbonization temperature. Without impregnation, sample carbonized at 400 °C exhibited equilibrium adsorption of 4 g/g which decreases to about a half for sample carbonized at 600 °C. Impregnation led to different adsorptive capacities. There are respective increase (48 wt%) and decrease (5 wt%) by the acid- or base-impregnated samples carbonized at 600 °C. This suggests higher occurrence of oil adsorption-enhancing surface functional groups such as carbonyl, carboxyl and phenolic in the former sample.     

Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch

To expand industrial utilization of tigernut starch and meet the demand for industrial starch, the influence of dry heat treatment (130 °C for 2 h and 4 h, 7% moisture) on the functional properties and structure of tigernut starch alone and mixed with Chinese quince seed gum (1% w/w) was investigated. Modifying the starch significantly (p < 0.05) increased peak, trough and final viscosity, and reduced the swelling power and gelatinization enthalpy. In addition, the freeze–thaw stability and pseudoplastic flow were enhanced by this modification process. Microscopic and crystalline structure results indicate that dry heat treatment without gum destroys the surface and the internal crystals of the starch granules, but when gum was present, the granule becomes more resistant to dry-heating. Overall, the treatment with dry heat and the addition of Chinese quince seed gum improved the physicochemical properties of tigernut starch, in particular by increasing freeze–thaw stability and viscosity to expand the application of the starch in food industry.     

Physical and Rheological Characteristics of Emulsion Model Structures Containing Iranian Tragacanth Gum and Oleic Acid

The physical and rheological properties of oil in water model emulsion systems containing Iranian tragacanth gum (TG) (0.5, 1 g/100 ml emulsions), whey protein isolate (WPI) (2, 4 g/100 ml emulsions), and oleic acid (5, 10 ml/100 ml emulsions) were investigated for droplet-size distribution, creaming index, and rheological properties of emulsions. The shear-thinning behavior of all dispersions was modeled using power law, Cross, and Ellis models. The power law model described the flow behavior of dispersions for its lowest standard error (0.29) and highest determination coefficient (R²) (0.99). Rheological investigation showed that both loss (G″) and storage (G′) modules increased as gum and oil content increased. Delta degree was 0.1 and increased as frequency increased, indicating that liquid-like viscose behavior dominated solid-like elastic behavior. Droplet-size distribution was measured by light scattering and microscopic observations revealed a flocculated system. Gum, WPI, and oil contents decreased the emulsion creaming index with gum concentration having the greatest effect.     

Synthesis and properties of poly(isosorbide 2,5-furandicarboxylate-co-ε-caprolactone) copolyesters

Bio-based poly(isosorbide 2,5-furandicarboxylate-co-ε-caprolactone) (PIFCL) copolyesters were synthesized from 2,5-furandicarboxylic acid, isosorbide and ε-caprolactone. The obtained copolyesters were characterized by ¹H NMR, ¹³C NMR, intrinsic viscosity, GPC, DSC, TGA and tensile testing. The NMR characterization results confirmed the insertion of lactones units into poly(isosorbide 2,5-furandicarboxylate) (PIF) chains. All PIFCL copolyesters were amorphous with T_{D, 5%} higher than 300 °C. The glass transition temperatures of PIFCLs with FDCA molar ratio from 74% to 45% were within the range of 132.1 °C and 72.4 °C. Tensile testing revealed that introduction of ε-caprolactone into PIF chain imparted PIFCL with excellent mechanical performance, typically, PIFCL polyseter with FDCA molar ratio of 45% had a Young's modulus 858 ± 92 MPa, a tensile strength 44 ± 4 MPa and an elongation at break 480 ± 45%.     

Proposing a nano-approach to modify viscosity behavior of SAE 5W50 as light road vehicles lubricant

In this paper, viscosity of MWCNT (%50)–TiO₂ (%50)/5W50 is investigated in temperature range of 5–55 °C, solid volume fractions of 0.05%, 0.1%, 0.25%, 0.5%, 0.75% and 1%, and shear rate range of 666.5–10,664 (s^?1). Experimental results showed non-Newtonian behavior of enriched nano-engine oil. Nano-engine oil viscosity reduction (compared to 5W50 base oil) in some specific temperatures and solid volume fractions is one of the unique and interesting results of this research. Maximum viscosity reduction (??11%) occurred in 15 °C and solid volume fraction of 0.05%, and maximum viscosity enhancement (+?17%) was observed in 25 °C and solid volume fraction of 1%. The main goal of present study is to control viscosity increase of nanofluid after adding nanoparticles to the oil. Modeling and prediction of results were achieved via RSM and ANN methods.

     

Influence of synthetic perfumes on stability of O/W emulsion in sodium dodecyl sulfate–n-dodecane–water ternary systems

Influence of synthetic perfumes having diverse chemical structures such as eugenol, linalool, benzyl acetate, α-ionone, α-hexylcinnamaldehyde, and d-limonene on stability of oil-in-water (O/W) emulsion composed of sodium dodecyl sulfate, n-dodecane, and water is investigated. Turbidity measurements of the O/W emulsion indicate that the emulsion is stabilized by adding the synthetic perfume, except for d-limonene, and that this tendency is remarkable in adding eugenol. The addition of the perfume, especially eugenol, shrinks oil droplets in the O/W emulsion, which inhibits coagulation and/or creaming of oil droplets. When adding eugenol, moreover, ζ-potential of oil droplets increases negatively, and viscosity of the external water phase of the emulsion rises drastically. The increment in ζ-potential and viscosity by the addition of eugenol also prevents oil droplets from coagulation and/or creaming and makes the O/W emulsion still more stable.     

The possibility of using beef tallow biodiesel as a viscosity reference material

This study analyses the possibility of using beef tallow biodiesel transesterified with ethanol, provided by Universidade Federal Fluminense, as a viscosity reference material for biodiesels. The quantity viscosity was measured with capillary viscometers, according to Brazilian standards, in a temperature range between 20 °C and 40 °C for characterisation, and at 40 °C for homogeneity, in short-term stability (90 days) and long-term stability (450 days). Thirty-nine samples were stored, 9 at 45 °C, 6 at 4 °C and 24 at 20 °C. The behaviour of viscosity is analysed considering the estimated uncertainty of measurements for characterisation, homogeneity and stability. The reason to study a transesterified biofuel with ethanol lies in the fact that it is easy to produce this fluid from sugarcane in Brazil.     

Effects of ultrahigh molecular weight polyethylene and mould temperature on morphological evolution of isotactic polypropylene at micro-injection moulding condition

The effects of ultrahigh molecular weight polyethylene (UHMWPE) and mould temperature (T_mould) on an isotactic polypropylene (iPP) matrix moulded via micro-injection were investigated via polarized light microscopy, scanning electron microscopy, differential scanning calorimetry, wide-angle X-ray diffraction and small-angle X-ray scattering. Results showed that the complex viscosity of the system increased significantly when the UHMWPE content was more than 5%; however, this viscosity decreased when the UHMWPE content was less than 5%. In addition, the addition of UHMWPE increased the onset of crystallisation temperature and the relative crystallinity of the β-form crystals in micro-injection moulded specimens. Moreover, the UHMWPE phase induced the formation of fan-shaped β crystals in iPP/UHMWPE blends. When mould temperature was 50 °C, the degree of orientation of microparts increased and the crystalline structures were highly compact. However, the relative crystallinity of the β-phase form (K_β) was lower than those prepared at 130 °C T_mould. Most importantly, well-oriented, bundle-like β crystals have been discovered for the first time in 5 wt.% UHMWPE/iPP blends obtained at 130 °C T_mould owing to the “orientation-maintenance” and “shear-amplification” effects of UHMWPE.     

Inclusion polymerization of isoprene in deoxycholic acid

The radiation-induced polymerization of isoprene was made on its inclusion (or clathrate) complex with deoxycholic acid (DOCA) at 150 and 300 kGy. The microstructure of the resulting polyisoprene (PIP) was studied by FTIR spectroscopy and found fully comparable to that of PIP prepared by emulsion polymerization by a free radical initiator. Thus, the 1,4-trans content was found to be 48% and that of 1,4-cis units was 28% of the polymer structure; the remaining are being 1,2 and 3,4 units. The PIP irregular microstructure was justified in terms of monomer dynamics inside the DOCA channels. PIP from inclusion polymerization is fully amorphous as studied by differential thermal analysis (DTA) in comparison to an authentic sample of trans-1,4-polyisoprene, which instead has a crystalline melting point of 71.5 °C. The inclusion complex of PIP with DOCA (PIP@DOCA) shows a DTA melting point of 194.4 °C, 12.4 °C higher than the melting point of pure DOCA. PIP isolated from inclusion polymerization from DOCA and its complex PIP@DOCA was studied also by thermogravimetry (TGA) and differential thermogravimetry (DTG).Isoprene does not form inclusion complexes with urea and thiourea. When irradiated with these two compounds it produces an oily PIP oligomer whose microstructure was found by FTIR spectroscopy analogous to that of PIP prepared by emulsion polymerization by a free radical initiator.     

Effects of poly(ethylene oxide) and pH on the electrospinning of whey protein isolate

Poly(ethylene oxide) (PEO) is known for facilitating the electrospinning of biopolymer solutions, which are otherwise not electrospinnable. The objective of this study was to improve the understanding of the positive effects of PEO on the electrospinning of whey protein isolate (WPI) solutions under different pH conditions. Alterations in protein secondary structure and polymer solution properties (viscosity, conductivity, and dynamic surface tension), as induced by pH changes, significantly affected the electrospinning behavior of WPI/PEO (10% w/w: 0.4% w/w PEO) solutions. Acidic solutions resulted in smooth fibers (707 ± 105 nm) while neutral solutions produced spheres (2.0 ± 1.0 μm) linked with ultrafine fibers (138 ± 32 nm). In comparison, alkaline solutions produced fibers (191 ± 36 nm) that were embedded with spindle‐like beads (1.0 ± 0.5 μm). ¹³C NMR and FTIR spectroscopies showed that the increase in random coil and α‐helix secondary structures in WPI were the main contributors to the formation of bead‐less electrospun fibers. The electrospinning‐enabling properties of PEO on aqueous WPI solutions were attributed to physical chain entanglement between the two polymers, rather than specific polymer–polymer interactions. © 2012 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys, 2012     

Combination of RSM and NSGA-II algorithm for optimization and prediction of thermal conductivity and viscosity of bioglycol/water mixture containing SiO2 nanoparticles

The fluids containing nanoparticles have enhanced thermo-physical characteristics in comparison with conventional fluids without nanoparticles. Thermal conductivity and viscosity are thermo-physical properties that strongly determine heat transfer and momentum. In this study, the response surface method was firstly used to derive an equation for the thermal conductivity and another one for the viscosity of bioglycol/water mixture (20:80) containing silicon dioxide nanoparticles as a function of temperature as well as the volume fraction of silicon dioxide. Then, NSGA-II algorithm was used for the optimization and maximizing thermal conductivity and minimizing the nanofluid viscosity. Different fronts were implemented and 20th iteration number was selected as Pareto front. The highest thermal conductivity (0.576 W/m.K) and the lowest viscosity (0.61 mPa.s) were obtained at temperature on volume concentration of (80 °C and 2%) and (80 °C without nanoparticle) respectively. It was concluded that the optimum thermal conductivity and viscosity of nanofluid could be obtained at maximum temperature (80 °C) or a temperature close to this temperature. An increase in the volume fraction of silicon dioxide led to the enhancement of thermal conductivity but the solution viscosity was also increased. Therefore, the optimum point should be selected based on the system requirement.     

Flaxseed Oil-In-Water Emulsions Stabilized by Multilayer Membranes: Oxidative Stability and the Effects of pH

The investigation of the effect of multilayer membranes on the stability of flaxseed oil-in-water (o/w) emulsions was the main goal of this study. The primary emulsion was prepared by homogenizing the oil phase (10 wt%) with an aqueous sodium caseinate solution (90 wt% and a pH 6.8) using a high-pressure microfluidizer. This emulsion was mixed with a pectin solution to form a secondary emulsion at a pH 6.8 and then adjusted to a pH to 3 for the adsorption of anionic pectin molecules on the surface of the cationic droplet surfaces. The pH effect on the physical stability of the emulsions was evaluated by measuring the mean particle diameter, ζ-potential, creaming index, and visualization of the microstructure. Also, the oxidative stability was determined by monitoring the lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARs) at 55°C. The results of this study indicate that a multilayer structure had a positive effect on the improvement of the physical and oxidative stability of the conventional emulsions under certain pH conditions and limited storage period.     

Dyed polyvinyl chloride films for use as high-dose routine dosimeters in radiation processing

Characteristics of the polyvinyl chloride (PVC) films containing 0.11 wt% of malachite green oxalate or 6GX-setoglausine and about 100 μm in thickness were studied for use as routine dosimeters in radiation processing. These films show basically color bleaching under irradiation with ⁶⁰Co γ-rays in a dose range of 5–50 kGy. The sensitivity of the dosimeters and the linearity of dose-response curves are improved by adding 2.5% of chloral hydrate [CCl₃CH(OH)₂] and 0.15% hydroquinone [HOC₆H₄OH]. These additions extend the minimum dose limit to 1 kGy covering dosimetry requirements of the quality assurance in radiation processing of food and healthcare products. The dose responses of both dyed PVC films at irradiation temperatures from 20°C to 35°C are constant relative to those at 25°C, and the temperature coefficients for irradiation temperatures from 35°C to 55°C were estimated to be (0.43±0.01)%/°C. The dosimeter characteristics are stable within 1% at 25°C before and 60 days after the end of irradiation.