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.     

Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy

Fresh-cut Iceberg lettuce packaged in modified atmosphere packages and spinach in perforated film bags were irradiated with gamma rays at doses of 0, 1, 2, 3, and 4 kGy. After irradiation, the samples were stored for 14 days at 4 °C. O₂ levels in the packages of fresh-cut Iceberg lettuce decreased and CO₂ levels increased with increasing radiation dose, suggesting that irradiation increased respiration rates of lettuce. Tissue browning of irradiated cut lettuce was less severe than that of non-irradiated, probably due to the lower O₂ levels in the packages. However, samples irradiated at 3 and 4 kGy had lower maximum force and more severe sogginess than the non-irradiated control. In addition, ascorbic acid content of irradiated lettuce was 22–40% lower than the non-irradiated samples after 14 days of storage. The visual appearance of spinach was not affected by irradiation even at a dose of 4 kGy. Consumer acceptance suggested that more people would dislike and would not buy spinach that was treated at 3 and 4 kGy as compared to the non-irradiated sample. Overall, irradiation at doses of 1 and 2 kGy may be employed to enhance microbial safety of fresh-cut Iceberg lettuce and spinach while maintaining quality.     

Effect of gamma radiation on the mechanical and barrier properties of HEMA grafted chitosan-based films

Chitosan films were prepared by dissolving 1% (w/v) chitosan powder in 2% (w/v) aqueous acetic acid solution. Chitosan films were prepared by solution casting. The values of puncture strength (PS), viscoelasticity coefficient and water vapor permeability (WVP) of the films were found to be 565 N/mm, 35%, and 3.30 g mm/m² day kPa, respectively. Chitosan solution was exposed to gamma irradiation (0.1–5 kGy) and it was revealed that PS values were reduced significantly (p≤0.05) after 1 kGy dose and it was not possible to form films after 5 kGy. Monomer, 2-hydroxyethyl methacrylate (HEMA) solution (0.1–1%, w/v) was incorporated into the chitosan solution and the formulation was exposed to gamma irradiation (0.3 kGy). A 0.1% (w/v) HEMA concentration at 0.3 kGy dose was found optimal-based on PS values for chitosan grafting. Then radiation dose (0.1–5 kGy) was optimized for HEMA grafting. The highest PS values (672 N/mm) were found at 0.7 kGy. The WVP of the grafted films improved significantly (p≤0.05) with the rise of radiation dose.     

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.     

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.     

Effect of electron beam radiation dose on the foam formation in pre-ceramic polymer

Methylsilicone resin as a polymer precursor for a SiOC ceramic material was cured and foamed by electron beam (EB) irradiation in air prior to the pyrolysis under an inert atmosphere. Methylsilicone foams were obtained without additional foaming agent when exposed to accelerated electrons with radiation doses up to 9 MGy and dose rate of 2.8 kGy/s. During irradiation the polymer was melted and simultaneously gaseous products were formed by the methyl group oxidation and by the poly-condensation crosslinking reactions. The formed gases could not escape from the molten polymer and began to aggregate into bubbles. The effect of the radiation dose on the polymer foam molecular structure, the gel fraction and the ceramic yield was analyzed. The results indicate that the maximum amount of crosslinking in methylsilicone, when EB radiation is used, occurred between 1.0 and 2.0 MGy radiation dose. Methylsilicone foams were pyrolysed in N₂ atmosphere at temperatures of 1200 and 1500 °C, resulting in amorphous SiOC and partially crystalline ceramic foams, respectively. A porosity of ~84% was achieved in the pyrolyzed foams, with cell size ranging from 30 to 300 μm and density of about 0.31 g cm^?3.     

Catalytic conversion of CO2–CH4 mixture into synthetic gas—Effect of electron-beam radiation

The radiolysis of methane (0.7 MeV electron beam) was studied as a function of its concentration at two doses: 5 and 20 kGy. In both cases the G (–CH₄) value raised with the increase of the substrate concentration. Thereby the yields observed at 20 kGy are much lower, because of recombination processes. Results are also reported on the conversion of the gas mixture CH₄:CO₂:He=1:1:1 into synthetic gas (H₂/CO) at 500 °C, using two catalysts : (N5) and (N20), containing 5 wt% Ni and 20 wt% Ni, respectively, supported on γ-Al₂O₃. In an experimental series the catalysts (N5) and (N20) were treated by irradiation (4 MGy dose) before use. The highest conversion yields (above 35%) were observed by implementation of N5 and N20 catalyst at 500 °C under the influence of electron beam radiation.     

Radiation decontamination of poultry viscera

Application of gamma radiation for decontamination of poultry viscera was examined. Exposure to a dose of 20 kGy rendered the viscera sterile (<1 CFU/10 g tissue), while 5 and 10 kGy reduced the total bacterial count by 4 and 6 log₁₀ cycles, respectively, eliminating the coliforms to <1 CFU/g of tissue. Analysis of organoleptic and biochemical parameters [proximate composition, total volatile basic nitrogen (TVBN), lipid peroxidation (TBARS value), and levels of TCA soluble peptides and proteolytic enzyme] showed that gamma irradiation (20 kGy) followed by storage at 4 °C for 62 days induced no significant change (except lipid peroxidation) in the acceptability of poultry viscera. However, storage at ambient temperature (26 °C) produced enhanced levels of TVBN and TCA soluble products accompanied by higher drip loss. Activities of proteolytic enzymes, except acid protease, did not show any significant change during post-irradiation storage at either temperature.     

Effects of gamma irradiation on chemical,microbial quality and shelf life of shrimp

In the present study the combined effect of gamma irradiation (1, 3 and 5 kGy) and storage at two temperatures: refrigeration (+4 °C) and frozen (?18 °C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp samples were significantly lower than non-irradiated samples at both storage temperatures, and the rate of decrease was more pronounced in samples irradiated at the higher dose (p<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5 kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited.     

Effect of post-irradiation thermal treatments on the stability of gamma-irradiated glass dosimeter

A commercial window glass has been investigated as a routine high dose dosimeter for gamma irradiation. The irradiated samples showed rapid fading at room temperature immediately after irradiation. This short-term rapid fading was followed by a slow fading at long-term. This strong initial fading is a problem for dosimetry purposes. However, when the dosimeter is measured at the same time interval after irradiation, it maintains proportionality to dose. Calibration curves have to be used for different time intervals after irradiation. In order to improve post-irradiation stability dosimeters were submitted to different post-irradiation thermal treatments from (−20) up to 150 °C. After that, optical absorbance measurements were carried out up to 2 months at room temperature. The heating at 150 °C for 20 min was found to be the most suitable procedure for the removal of unstable entities responsible for the initial rapid fading. Due to these heat treatments, variation of response was found almost negligible 24 h after irradiation for several months. Calibration curves demonstrated the applicability of this glass as routine dosimeter in the dose range of 0.5–90 kGy.     

Study of the morphology,thermal and mechanical properties of irradiated isotactic polypropylene films

Thin films of isotactic polypropylene (iPP) are of great economical importance and their production is quite challenging due to the need of very fast uniaxial or biaxial expansion. During the expansion, critical problems usually arise, like structure disruption, shear thinning, causing material, energy and time losses. This work aims to study the surface morphology and compare the thermal, mechanical properties of PP films irradiated by gamma ray in an acetylene atmosphere after uniaxial expansion. PP films were made by compression molding at 190 °C with cooling in water at room temperature and irradiated by gamma ray, at (5, 12.5 and 20 kGy) under acetylene atmosphere. After irradiation the samples were submitted to thermal treatment at 90 °C for 1 h and then stretched out at 170 °C using an Instron machine. The surface of PP films, pristine and modified, (i.e., irradiated), was studied using optical microscopy (OM) and scanning electron microscopy (SEM). The changes in morphology, crystallinity and tensile parameters, like yield stress, rupture stress and elongation strain of the PP with irradiation dose were investigated. The results showed some evidences of gel formation due to crosslinking and/or long chain branching induced by radiation.     

Applicability of the Sunna dosimeter for food irradiation control

The quick development concerning the commercial application of food irradiation in the USA recently resulted in growing marketing of irradiated red meat as well as irradiated fresh and dried fruits. These gamma and electron irradiation technologies require specific dosimetry systems for process control. The new version of the Sunna dosimeter has been characterized in gamma, electron and bremsstrahlung radiation fields by measuring the optically stimulated luminescence (osl) at 530 nm both below and above 1 kGy, i.e. for disinfestation and for meat irradiation purposes. No humidity and no significant dose rate effect on the green osl signal was observed. The temperature coefficient was determined from 0°C up to about 40°C and to stabilize the osl signal after irradiation a heat treatment method was introduced. Based on these investigations the Sunna ‘gamma’ film is a suitable candidate for dose control below and above 1 kGy for food irradiation technologies.     

Effects of electron beam irradiation on the photoelectrochemical properties of TiO2 film for DSSCs

TiO₂ has been widely utilized for various industrial applications such as photochemical cells, photocatalysts, and electrochromic devices. The crystallinity and morphology of TiO₂ films play a significant role in determining the overall efficiency of dye-sensitized solar cells (DSSCs). In this study, the preparation of nanostructured TiO₂ films by electron beam irradiation and their characterization were investigated for the application of DSSCs. TiO₂ films were exposed to 20–100 kGy of electron beam irradiation using 1.14 MeV energy acceleration with a 7.46 mA beam current and 10 kGy/pass dose rates. These samples were characterized using X-ray diffraction (XRD), field-emission scanning electron microscopy (FE-SEM), and X-ray photoelectron spectroscopy (XPS) analysis. After irradiation, each TiO₂ film was tested as a DSSC. At low doses of electron beam irradiation (20 kGy), the energy conversion efficiency of the film was approximately 4.0% under illumination of simulated sunlight with AM 1.5 G (100 mW/cm²). We found that electron beam irradiation resulted in surface modification of the TiO₂ films, which could explain the observed increase in the conversion efficiency in irradiated versus non-irradiated films.     

Gamma-ray response of a clear,crosslinked PMMA dosimeter,Radix W

Radix W, a clear poly(methyl-methacrylate) (PMMA) dosimeter was developed with improved properties compared to the conventional clear PMMA dosimeter, Radix RN15. PMMA with a glass transition temperature (T_g) higher than 120 °C was selected making it possible to measure doses in a wide range of 1 to 150 kGy. Dose rates of 2.5–10 kGy/h were tested and did not affect significantly the dose response. The influence of irradiation temperature was reduced compared with Radix RN15.     

Degradation behavior of poly (l-lactide-co-glycolide) films through gamma-ray irradiation

Gamma-ray irradiation is a very useful tool to improve the physicochemical properties of various biodegradable polymers without the use of a heating and crosslinking agent. The purpose of this study was to investigate the degradation behavior of poly (l-lactide-co-glycolide) (PLGA) depending on the applied gamma-ray irradiation doses. PLGA films prepared through a solvent casting method were irradiated with gamma radiation at various irradiation doses. The irradiation was performed using 60Co gamma-ray doses of 25–500 kGy at a dose rate of 10 kGy/h.The degradation of irradiated films was observed through the main chain scission. Exposure to gamma radiation dropped the average molecular weight (M_n and M_w), and weakened the mechanical strength. Thermograms of irradiated film show various changes of thermal properties in accordance with gamma-ray irradiation doses. Gamma-ray irradiation changes the morphology of the surface, and improves the wettability. In conclusion, gamma-ray irradiation will be a useful tool to control the rate of hydrolytic degradation of these PLGA films.     

Gamma irradiation induced enhancement of phenylalanine ammonia-lyase (PAL) and antioxidant activity in peach (Prunus persica Bausch,Cv. Elberta)

Effect of medium dose gamma irradiation on PAL and antioxidant activity of peach fruit was investigated. Peach fruit after harvest at commercial maturity was irradiated in the dose range 1.0–2.0 kGy, stored under refrigerated conditions (3±1 °C, RH 80%) and evaluated at intervals of 7 days. The antioxidant activity as determined by DPPH and FRAP methods revealed significant (p≤0.05) increase particularly in the dose range 1.6–2.0 kGy. During storage, maximum increase in both PAL and antioxidant activity was observed after 21 days. Positive correlation (r=0.75) existed between antioxidant activity and total phenols. EC₅₀ values as obtained from DPPH and FRAP experiments were significantly (p≤0.05) lower in irradiated fruits compared to control.     

Thermoluminescence characterization of newly developed Cu-doped lithium tetraborate materials

This work reports the thermoluminescence characterization of newly synthesized Li₂B₄O₇ (LTB) and LTB:Cu materials of single crystal and glassy structure. The following basic properties were investigated: glow curve, dose response, fading, reproducibility and batch uniformity. The Cu doped samples and the non-doped single crystal gave TL response, while the non-doped glassy LTB did not up to 10 kGy. LTB:Cu single crystals showed promising properties. Their glow curve consists of two well separated peaks (at 165 °C and 270 °C) in the 50–350 °C temperature region. The sensitivity of this material is about 5 times higher than that of the TLD-100. The most attractive feature of these LTB:Cu single crystals is their linear dose response in a very wide range: from 0.3 mGy to 10 kGy. Unfortunately this material is sensitive to light; the fading of irradiated samples is very quick in daylight, but at room temperature and kept in dark the fading of the 270 °C peak is less than 6%.     

Effect of gamma irradiation on microbial decontamination,and chemical and sensory characteristic of lycium fruit

Lycium fruit, popular traditional Chinese medicine and food supplement generally is ingested uncooked, was exposed to several doses of gamma irradiation (0–14 kGy) to evaluate decontamination efficiency, changes in chemical composition, and changes in sensory characteristic. In this study, lycium fruit specimens contained microbial counts of 3.1×10³–1.7×10⁵ CFU/g and 14 kGy was sufficient for microbial decontamination. Before irradiation, the main microbe isolated from lycium fruit was identified as a strain of yeast, Cryptococcus laurentii. After 10 kGy of irradiation, a Gram-positive spore-forming bacterium, Bacillus cereus, was the only survivor. The first 90% reduction (LD₉₀) of C. laurentii and B. cereus was approximately 0.6 and 6.5 kGy, respectively, the D₁₀ doses of C. laurentii and B. cereus was approximately 0.6 and 1.7 kGy, respectively. After 14 kGy irradiation, except the vitamin C content, other chemical composition (e.g., crude protein, β-carotene, riboflavin, fructose, etc.) and the sensory characteristic of lycium fruit specimens did not have significant changes. In conclusion, 14 kGy is the optimal decontamination dose for lycium fruit for retention of its sensory quality and extension of shelf life.     

Characterization of a power bipolar transistor as high-dose dosimeter for 1.9–2.2 MeV electron beams

Results of the characterization studies on a power bipolar transistor investigated as a possible radiation dosimeter under laboratory condition using electron beams of energies from 2.2 to 8.6 MeV and gamma rays from a ⁶⁰Co source and tested in industrial irradiation plants having high-activity ⁶⁰Co γ-source and high-energy, high-power electron beam have previously been reported. The present paper describes recent studies performed on this type of bipolar transistor irradiated with 1.9 and 2.2 MeV electron beams in the dose range 5–50 kGy. Dose response, post-irradiation heat treatment and stability, effects of temperature during irradiation in the range from –104 to +22 °C, dependence on temperature during reading in the range 20–50 °C, and the difference in response of the transistors irradiated from the plastic side and the copper side are reported. DLTS measurements performed on the irradiated devices to identify the recombination centres introduced by radiation and their dependence on dose and energy of the electron beam are also reported.     

Radiosensitivities of bacterial isolates on minced chicken and poached chicken meal and their elimination following irradiation and chilled storage

The radiosensitivities of Escherichia coli and Staphylococcus aureus on poached chicken meal (PCM) and minced chicken substrate (MCS) were determined. Effect of irradiation (0, 1, 2 kGy) on total viable cells (TVC) of PCM components was determined under chilled (3–5 °C) storage (0, 9, 14, 21 days) and challenge testing of the bacterial isolates with irradiation (0, 2, 3 kGy) was also conducted on PCM under chilled storage (0,7, 14, 21, 28 days). Additionally, sensory evaluation of the PCM components was assessed with irradiation (0, 2, 3 kGy) during chilled storage (0, 7, 14, 21 days). D₁₀ of E. coli on PCM and MCS were 0.18 and 0.25 kGy whiles those of S. aureus were 0.27 and 0.29 kGy, respectively. D₁₀ values for PCM<MCS and values for S. aureus>E. coli. 2 kGy controlled TVC and extended the shelf life of meals to ⩾14 days but 3 kGy was required to eliminate E. coli and S. aureus. Sensory qualities of the meal were not affected by an irradiation dose of 3 kGy.