Improvement of plant parameters of the ROBO gamma irradiation facility due to design modification

Two industrial scale, “ROBO” type ⁶⁰Co gamma irradiation facilities have recently been put into operation in Syria and Peru, and the dosimetry commissioning of both plants have been carried out to determine dose distribution within products and to calculate plant parameters such as efficiency, dose uniformity ratio and throughput. There are some design modifications between the two plants in connection with the location of the carriers with respect to the source plaque and also to each other. The effect of these construction modifications on the plant parameters is discussed in the analysis of the dose distribution data measured in the carriers with depth and height among the four irradiation rows on both sides of the source plaque. The plant parameters were also calculated for different product densities using the technical data of the facilities, and the calculated and measured results were compared to each other.     

A ribust industrial accelerator window design

An improved design for the thin metal foil window associated with high power industrial accelarators has been developed and tested. This design, which employs specifically shaped flanges, greatly reduce the stresses normally present on accelerators windows and has lead to longer window lifetime and a better means of window cooling.     

Remotion of organic compounds of actual industrial effluents by electron beam irradiation

Organic compounds has been a great problem of environmental pollution, the traditional methods are not effecient on removing these compounds and most of them are deposited to ambient and stay there for long time causing problems to the environment. Ionizing radiation has been used with success to destroy organic molecules. Actual industrial effluents were irradiated using IPEN's electron beam wastewater pilot plant to study organic compounds degradation. The samples were irradiated with and without air mixture by different doses. Irradiation treatment efficiency was evaluated by the Cromatography Gas Analyses of the samples before and after irradiation. The studied organic compounds were: phenol, chloroform, tetrachloroethylene (PCE), carbon tetrachloride, trichloroethylene (TCE), 1,1-dichloroethane, dichloromethane, benzene, toluene and xilene. A degradation superior to 80% was achieved for the majority of the compounds with air addition and 2kGy delivered dose condition. For the samples that were irradiated without air addition the degradation was higher.     

Application of different techniques to identify the effects of irradiation on Brazilian beans after six months storage

Four different techniques to detect the effect of irradiation in beans were investigated. Two types of Brazilian beans, Phaseolus vulgaris L., var. carioca and Vigna unguiculata (L.) Walp, var. macaçar, were irradiated using a ⁶⁰Co source with doses ranging from 10.0 kGy. After 6 months storage at ambient temperature the detection tests were carried out. Firstly, germination tests showed markedly reduced root growth and almost totally retarded shoot elongation of irradiated beans as compared to non-irradiated beans. Secondly, DNA fragmentation was studied using a microgel electrophoresis. Irradiated cells produced typical comets with DNA fragments migrating towards the anode. DNA of non-irradiated cells exhibited a limited migration. Thirdly, electron spin resonance for detection of cellulose radicals was tested, since it was expected that these free radicals are quite stable in solid and dry foods. However, only in beans irradiated with 10 kGy a small signal could be detected. Fourtly, thermoluminescence, a method to analyze mineral debris adhering to food, turned out to be a good choice to detect irradiation effects in beans, even after 6 months of storage. The results indicate that three of these four techniques proposed, can be used to detect the effect of irradiation in these two varieties of Brazilian beans at a dose level useful for insect disinfestation (1 kGy).     

Crosslinking of recycled polyethylene by gamma and electron beam irradiation

Recycling of polymeric materials is usually accompanied by degradation and deleterious properties. Irradiation crosslinking of recycling low density polyethylene by electron beam and gamma rays could be the solution to improve their properties. This paper presents a comparison on the effects of gamma and electron irradiation on virgin and recycled polyethylene. Their mechanical, thermal and chemical properties were analyzed. VPE samples shown higher crosslinking percentages than RPE samples in all range of doses studied, unirradiated RPE samples had higher values on their tensile properties than VPE. Percentage crystallinity was similar in all range of doses studied.     

Genotoxic properties of 2-dodecylcyclobutanone, a compound formed on irradiation of food containing fat

When food containing fat is treated by ionizing radiation, a group of 2-alkylcyclobutanones is formed. These components contain the same number of carbon atoms as their precursor fatty acids and the alkyl group is located in ring position 2. Thus, from palmitic acid 2-dodecylcyclobutanone is derived. To date, there is no evidence that the cyclobutanones occur in unirradiated food. Therefore, these components cannot be considered inherent to food, and for questions pertaining to risk assessment of irradiated food it would be advisable to determine the genotoxic and toxic potentials of cyclobutanones. Measurements of DNA damage in cells exposed to 2-dodecylcyclobutanone, employing the single cell microgel electrophoresis technique, have been carried out. In vitro experiments using rat and human colon cells indicate that 2-docylcyclobutanone in the concentration range of about 0.30 – 1.25 mg/ml induces DNA strand breaks in the cells. Simultaneously, a concentration related cytotoxic effect is observed as was determined by trypan blue exclusion. To which extent these in vitro findings are of relevancy for the in vivo human exposure situation needs to be investigated in further studies. In vivo tests in rats are in progress.     

The practice for eight-year operation of the cobalt-60 irradiation facility at Beijing Radiation Application Research Center

The radiation facility was made by Sulzer Company in Switzerland. The designed capacity is 3.7 × 10¹⁶Bq( 1MCi) and 12.21 × 10¹⁵Bq(330kCi)of Cobalt -60 source was loaded at the first phase. Current cobalt -60 source-loading is 2.4 × 10¹⁶Bq(650kCi). The equipment assembling and installation regulating and testing were completed at the end of 1988. The facility was put into commissioning in 1989. It operates 7000–8000 hours per year. The facility has been utilized to carry out many research work and irradiate many kinds of items. Lots of economical benefits have been gained since then. Now it is becoming a radiation processing model base in China. This paper summarized the strong and weak points of the design of the facility through in eight years' practice and analysed the economical benefits.     

Detection of irradiated food: DNA fragmentation in grapefruits

Employing the simple microgel electrophoresis of single cells - ‘comet assay’ - on grapefruit seeds enabled a rapid identification of irradiated fruits. Fruits were exposed to radiation doses of 0, 0.1, 0.2, 0.3, 0.4 and 0.5 kGy covering the range of potential commercial irradiation for insect disinfestation and quarantine purposes. Seeds were isolated, crushed, and the cells embedded in an agarose layer. After lysis of the cells, they were subjected to microgel electrophoresis for 2.5 minutes, and then stained. Fruits irradiated with 0.2 kGy and higher doses showed typical DNA fragmentation, the DNA fragments stretching or migrating out of the cells forming a tail towards the anode, giving the damaged cells an appearance of a comet. With increasing dose a longer extension of the DNA from the nucleus towards the anode is observed. Undamaged cells will appear as intact nuclei without tails. The DNA comet assay is thus a rapid and inexpensive screening technique to detect irradiated grapefruits. Suspected samples may subsequently be analysed by officially validated methods for detection of irradiated foods.     

Consumer acceptance of irradiated food: theory and reality

For years most consumers have expressed less concern about food irradiation than other food processing technologies. Attitude studies have demonstrated that when given science-based information, from 60% to 90% of consumers prefer the advantages irradiation processing provides. When information is accompanied by samples, acceptance may increase to 99%. Information on irradiation should include product benefits, safety and wholesomeness, address environmental safety issues, and include endorsements by recognized health authorities. Educational and marketing programs should now be directed toward retailers and processors. Given the opportunity, consumers will buy high quality, safety-enhanced irradiated food.     

Cobalt 60 gamma irradiation current status, trends and insights

This paper discusses the current status, trends and insights into the continued, safe use of cobalt 60 gamma irradiation. Also presented are some of the many initiatives undertaken at MDS Nordion. Topics covered include our investment for the future supply of raw materials and the latest news from source production. Briefly presented are the tasks associated with the safe transport of cobalt 60 around the world. Discussed is cobalt 60 usage at the customer site; more specifically maintaining source integrity, source utilization and irradiator design trends. Highlighted are industry trends for North America, Europe and the rest of the world. Finally presented are the challenges and opportunities for the industry. Stressed in the paper is the need to work together.     

Radiolytic unsaturation decay in polyethylene. Part II—the effect of irradiation temperature, thermal history and orientation

The decay rate of vinyl unsaturation in high-density polyethylenes irradiated at temperatures from about 310 to 450 K, changes significantly in the melting range up to the crystalline melting point as does free radical mobility and the polymer crystallinity. However, orienting the polymer, or slow cooling or quenching from the melt, prior to irradiation, do not alter the decay process or its rate, although they do alter the rate of increase of insoluble gel and of elastic modulus in the molten state. It is suggested that, below 340 K, the marked deviations from a first-order decay result from the limited mobility of polymeric free radicals in the crystalline phase and from scavenging, by vinyl groups, segregated into the amorphous phase, of radiolytic hydrogen atoms (H). In the melting range, the mobility of polymeric free radicals increases as the crystallinity decreases, reducing the importance of scavenging, so vinyl decay approximates more closely to a first-order relation. In the melt, the vinyl decay relation is not changed qualitatively by H atom scavenging, but the effective vinyl concentration is lower, so the decay rate drops sharply.     

Innovations — potential applications for an irradiator for pumpable liquids

The successful operation of the irradiator built by PURIDEC/NUKEM for the Malaysian Institute of Technology for the radiation vulcanisation of natural rubber latex indicates that similar designs of irradiation plant might find application in other processes involving pumpable liquids. The authors review these applications and describe the benefits offered by the new irradiator design.     

A new hybrid nanocomposite prepared by graft copolymerization of butyl acrylate onto chitosan in the presence of organophilic montmorillonite

Organophilic montmorillonite (OMMT) was synthesized by cationic exchange between Na-MMT and tricetadecylmethyl ammonium bromide in an aqueous solution. A new nanocomposite consisting of poly(butyl acrylate)-modified chitosan and OMMT was prepared by γ-ray irradiation polymerization in acetic acid aqueous solution. The degree of dispersion and the intercalation spacing of these nanocomposites were investigated using X-ray diffraction. The enhanced thermal stabilities of nanocomposites were characterized by the thermal gravimetric analysis. The improved mechanical properties of nanocomposites were characterized by static tensile studies and dynamic mechanical analysis. The nanocomposites showed improved resistance to water absorption.     

Radiation inactivation study of aminopeptidase: probing the active site

Ionizing radiation inactivated purified chicken intestinal aminopeptidase in media saturated with gases in the order N₂O>N₂>air. The D₃₇ values in the above conditions were 281, 210 and 198 Gy, respectively. OH radical scavengers such as t-butanol and isopropanol effectively nullified the radiation-induced damage in N₂O. The radicals (SCN)₂^•−, Br₂^•− and I₂^•− inactivated the enzyme, pointing to the involvement of aromatic amino acids and cysteine in its catalytic activity. The enzyme exhibited fluorescence emission at 340 nm which is characteristic of tryptophan. The radiation-induced loss of activity was accompanied by a decrease in the fluorescence of the enzyme suggesting a predominant influence on tryptophan residues. The enzyme inhibition was associated with a marked increase in the K_m and a decrease in the V_max and k_cat values, suggesting an irreversible alteration in the catalytic site. The above observations were confirmed by pulse radiolysis studies.     

Thermoluminescence detection of Korean traditional foods exposed to gamma and electron-beam irradiation

Thermoluminescence(TL) analysis was applied to detect irradiated Korean traditional condiments and soup mixes containing salt(NaCl). These food items, which are commercially irradiated in Korea, showed a consistently high correlation(R²) between the absorbed doses and the corresponding TL responses. It was proved that table salt played a role as an in-built indicator in TL measurements and its concentration in test samples was proposed as a correction factor for varying conditions of TL measurements. Pre-established threshold values were successfully adopted to identify 167 coded samples of Ramen soup mixes, both non-irradiated and irradiated with gamma and electron-beam energy. The TL intensity of irradiated soup mixes decreased with the lapse of time, but was still distinguishable from that of the non-irradiated samples at the fourth month of ambient storage. Expected estimates of absorbed doses, 2.85 and 4.75 kGv were obtained using a quadratic equation with average values of 1.57 and 4.90 kGy, respectively.     

The influence of gamma irradiation on flavonoïds content during storage of irradiated clementina

The influence of Gamma irradiation on content of some important flavonoïds (flavonones glycosides and polymethoxylated flavones) was evaluated during storage of Moroccan clementina treated at a mean dose of 0.3 kGy and stored three months at 3′C. Results shows that at day one, gamma irradiation induced degradation of small quantities of these flavonoïds, however after 14 days of storage, the content of these compounds was significantly higher (p≤0.05) in irradiated samples. Irradiation stimulated biosynthesis of flavonoïds after 14 days of storage. Hesperidin was the major flavanones compounds in clementines. Nobiletin and Heptamethoxyflavone were the major polymethoxylated flavones in clementines. Our study demonstrated that the content of these compounds was significantly higher (p≤0.05) in irradiated samples.     

A study on chemical composition of spices irradiated by electron beam

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000i ion chromograph. The results showed that the acids content of either chilli or the five-spice powder⁽³⁾ irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120°C, 30min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.     

Antioxidant properties of natural substances in irradiated fresh poultry

This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or vacuum) with irradiation could have a synergistic effect, in order to prevent the lipid oxidation resulting in the development of undesirable flavours. The fresh chicken legs were irradiated at 0,3 and 5 kGy. The fatty acids composition of lipids was identified using gas liquid chromatography. The effect of irradiation treatment combined with a pre-treatment on the fatty acids composition was followed. The day after irradiation, ten panallists were asked to evaluate, using the instruction scaling, the overall appearance, the odor, the flavor and the overall acceptability of the samples. The major fatty acids identified in lipids were oleic acid, palmitic acid, palmitoleic acid and stearic acid. Pre-treatments have a significant effect on linoleic acid (C18:2) and higher fatty acids. The unsaturated fatty acids derived from phospholipids appeared to be more affected by the irradiation dose: however, marinating have better protection on C18:2 derived from phospholipids. The results of sensory evaluation have shown a significant better odor and flavor for the irradiated chicken at 5 kGy than the control. No significant difference have been found between the marinated chicken, the chicken irradiated under vacuum and the control.     

Antimicrobial properties of natural substances in irradiated fresh poultry

This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or vacuum) with irradiation could have a synergetic effect, in order to reduce the dose required for complete elimination of Salmonella on fresh poultry. The effect of these combined treatments on the shelf-life extension was also evaluated. The fresh chicken legs were irradiated at 0, 3 and 5 kGy. The poultry underwent microbial analysis(mesophilic and Salmonella detection). For each treatment, the total microbial count decreased with increase of irradiation dose. The marinating treatment have a synergistic effect with irradiation treatment to reduce the total microbial count and controlling the proliferation during storage at 4°C. Irradiation of fresh chicken pieces with a dose of 3 kGy appears to be able to extend the microbial shelf-life by a factor of 2. When the chicken is marinating and irradiated at 3 kGy or when irradiated at 5 kGy without marinating, the microbial shelf-life is extended by a factor of 7 to 8. No Salmonella was found during all the experiment in the chicken in air and marinated. However, a presence of Salmonella was found in samples irradiated at 5 kGy under vacuum, in unirradiated samples and samples irradiated at 3kGy in air and under vacuum.