Effect of electron beam irradiation on dynamic mechanical,thermal and morphological properties of LLDPE and PDMS rubber blends

The effect of electron beam irradiation on the blends of linear low-density polyethylene (LLDPE) and poly dimethyl siloxane rubber (PDMS) prepared over a wide range of compositions starting from 70:30 to 30:70 (LLDPE: PDMS) by varying the radiation doses from 50 to 300 kGy has been studied. The dynamic modulii and dielectric strength of the blends increase on irradiation at 100 kGy as compared to that for the unirradiated blends. Degree of crystallinity and melting behaviour remain unchanged upon irradiation upto a dose of 100 kGy, beyond which it decreases. Thermal stability increases with increase in the proportion of PDMS rubber in the blend as well as on irradiation at 100 kGy. The phase morphology of the blends examined under the SEM exhibit two phase morphology before electron beam irradiation, whereas single phase morphology is observed after electron beam irradiation due to intra- as well as inter-molecular crosslinking leading to a miscible system.     

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.     

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.     

Electron beam irradiations of polypropylene syringe barrels and the resulting physical and chemical property changes

Mechanical, thermal, chemical decomposition and electron spin resonance (ESR) methods were used to study electron beam irradiated polypropylene syringe barrels that were irradiated to a total fractionated dose of 0, 20, 40, 60, and 80 kGy (in steps of 20 kGy). Dose mapping was conducted to determine dose to and through the syringe barrel. Analysis of these data indicated that degradation of the polypropylene syringes increased with an increase in electron beam irradiation.     

Effects of electron beam irradiation on chemical composition,antinutritional factors,ruminal degradation and in vitro protein digestibility of canola meal

The aim of the present study was to determine the impact of electron beam (EB) irradiation at doses of 15, 30 and 45 kGy on the nutritional value of canola meal. The phytic acid and total glucosinolate content of EB-irradiated canola meal decreased as irradiation doses increased (P<0.01). From in situ results, irradiation of canola meal at doses of 45 kGy decreased (P<0.05) the effective degradibility of crude protein (CP) by 14%, compared with an untreated sample. In vitro CP digestibility of EB-irradiated canola meal at doses of 15 and 30 kGy was improved (P<0.05). Electrophoresis results showed that napin and cruciferin sub-units of 30 and 45 kGy EB-irradiated canola meal were more resistant to degradation, compared with an untreated sample. Electron beam irradiation was effective in protecting CP from ruminal degradation and reducing antinutritional factors of irradiated canola meal.     

Correlation of processing parameters and in situ temperatures for electron beam irradiated polycarbonate

Temperature measurements were performed for polycarbonate samples under electron beam irradiation for a total dose of 200 kGy at different dose fractionations. The samples were irradiated with a commercial electron beam accelerator and total dose was applied at different number of passes under the beam. Peak temperatures by beam heating obtained during irradiation varied significantly with different amounts of energy deposited per pass. For one-pass irradiation (200 kGy), the peak temperature recorded exceeded the polycarbonate's glass transition temperature.     

Change in the enzymatic dual function of the peroxiredoxin protein by gamma irradiation

PP1084 protein was exposed to gamma irradiation ranging from 5 to 500 kGy. Native PAGE showed minor structural changes in PP1084 at 5 kGy, and major structural changes at >15 kGy. Size-exclusion chromatography (SEC) showed the formation of a new shoulder peak when the protein was irradiated with 15 and 30 kGy, and a double peak appeared at 100 kGy. The results of PAGE and SEC imply that PP1084 protein is degraded by gamma irradiation, with simultaneous oligomerization. PP1084 chaperone activity reached the highest level at 30 kGy of gamma irradiation, and then, decreased in a dose-dependent manner with increasing gamma irradiation. However, the peroxidase activity significantly decreased following exposure to all intensities of gamma irradiation. The improvement of chaperone activity using gamma irradiation might be promoted by the oligomeric structures containing covalently cross-linked amino acids. Consequently, PP1084 modification using gamma irradiation could elevate chaperone activity by about 3–4 folds compared to the non-irradiated protein.     

Electron beam crosslinked gels—Preparation,characterization and their effect on the mechanical,dynamic mechanical and rheological properties of rubbers

Electron beam (EB) crosslinked natural rubber (NR) gels were prepared by curing NR latex with EB irradiation over a range of doses from 2.5 to 20 kGy using butyl acrylate as sensitizer. The NR gels were systematically characterized by solvent swelling, dynamic light scattering, mechanical and dynamic mechanical properties. These gels were introduced in virgin NR and styrene butadiene rubber (SBR) matrices at 2, 4, 8 and 16 phr concentration. Addition of the gels improved the mechanical and dynamic mechanical properties of NR and SBR considerably. For example, 16 phr of 20 kGy EB-irradiated gel-filled NR showed a tensile strength of 3.53 MPa compared to 1.85 MPa of virgin NR. Introduction of gels in NR shifted the glass transition temperature to a higher temperature. A similar effect was observed in the case of NR gel-filled SBR systems. Morphology of the gel-filled systems was studied with atomic force microscopy. The NR gels also improved the processability of the virgin rubbers greatly. Both the shear viscosity and the die swell values of EB-irradiated gel-filled NR and SBR were lower than their virgin counterparts as investigated by capillary rheometer.     

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.     

Control factors and by-products during decomposition of butane in electron beam irradiation

This research was conducted to determine the removal characteristics of butane, using an electron beam. Influential factors, such as an initial concentration, background gases (nitrogen, air, and helium), and absorbed doses (kGy) were investigated. The decomposition efficiencies of background gases showed that oxidation caused by radicals formed from gases, such as N₂ and O₂, had a greater influence on results than oxidation from primary electrons for butane removal. Removal efficiencies were 40% at 2.5 kGy and 66% at 10 kGy, when the initial concentration of butane was 60 ppmC. When the initial concentration was lower, the energy efficiency of butane removal by electron beam was higher. By-products, including CO₂, CO, acetaldehyde, and acetone, formed after electron beam irradiation. Concentrations of CO₂ and CO tended to increase when absorbed doses increased as butane was decomposed by the electron beam through an advanced oxidation.     

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.     

Evaluation of γ-radiation on oolong tea odor volatiles

The aim of this study was to evaluate the gamma radiation effects on odor volatiles in oolong tea at doses of 0, 5, 10, 15 and 20 kGy. The volatile organic compounds were extracted by hydrodistillation and analyzed by GC/MS. The irradiation has a large influence on oolong tea odor profile, once it was identified 40% of new compounds after this process, the 5 kGy and 20 kGy were the doses that degraded more volatiles found naturally in this kind of tea and the dose of 10 kGy was the dose that formed more new compounds. Statistical difference was found between the 5 kGy and 15 kGy volatile profiles, however the sensorial analysis showed that the irradiation at dose up 20 kGy did not interfere on consumer perception.     

Radiation-induced degradation of butyl rubber vulcanized by three different crosslinking systems

Butyl rubber (IIR) is an isobutylene/isoprene copolymer and is provided with good properties including low permeability to gases, good thermal stability and high resistance to oxygen and ozone action, among others. It is well known that the major effect of ionizing radiations on butyl rubber is chain scission accompanied with a significant reduction in molar mass. This work aimed to study the effects of gamma radiation on the properties of butyl rubbers vulcanized by three different curing systems, such as, the ones based on sulfur, sulfur donor and phenolic resin to identify which curing system is the most stable under irradiation. The butyl rubber vulcanized by three different systems was gamma irradiated with doses of 25 kGy, 50 kGy, 100 kGy, 150 kGy and 200 kGy. Irradiated and non-irradiated samples were characterized by the following techniques: tensile, elongation and hardness. It was observed that doses higher than 150 kGy practically destroy the assessed properties for all butyl compounds, irrespective of the vulcanization system used; however compounds cured with phenolic resin showed a decrease in properties proportional to the dose.     

Studies on enhancing the keeping quality of peach (Prunus persica Bausch) Cv. Elberta by gamma-irradiation

The effect of gamma-irradiation on keeping quality of peach fruit was studied. The fruit, after harvesting at proper maturity stage, was irradiated in the dose range of 1.0–2.0 kGy, stored under ambient (temp. 25±2 °C, RH 70%) and refrigerated (temp. 3±1 °C, RH 80%) conditions and evaluated periodically for firmness, total soluble solids (TSS), anthocyanins, water-soluble pectic fractions, loss in weight and decay percentage. The anthocyanin evaluation of the fruits revealed that irradiation enhanced the colour development under both the storage conditions. The gamma-irradiation dose range of 1.2–1.4 kGy proved effective in maintaining higher TSS concentration, reducing weight loss and significantly (p⩽0.05) delaying the decaying of the fruit by 6 days under ambient conditions and by 20 days under refrigerated storage conditions.     

Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast

High-dose (higher than 30 kGy) irradiation has been used to sterilize specific-purposed foods for safe and long-term storage. The objective of this study was to investigate the effect of high-dose irradiation on the quality characteristics of ready-to-eat chicken breast in comparison with those of the low-dose irradiation. Ready-to-eat chicken breast was manufactured, vacuum-packaged, and irradiated at 0, 5, and 40 kGy. The populations of total aerobic bacteria were 4.75 and 2.26 Log CFU/g in the samples irradiated at 0 and 5 kGy, respectively. However, no viable cells were detected in the samples irradiated at 40 kGy. On day 10, bacteria were not detected in the samples irradiated at 40 kGy but the number of bacteria in the samples irradiated at 5 kGy was increased. The pH at day 0 was higher in the samples irradiated at 40 kGy than those at 0 and 5 kGy. The 2-thiobarbituric acid reactive substance (TBARS) values of the samples were not significantly different on day 0. However, on day 10, the TBARS value was significantly higher in the samples irradiated at 40 kGy than those at 0 and 5 kGy. There was no difference in the sensory scores of the samples, except for off-flavor, which was stronger in samples irradiated at 5 and 40 kGy than control. However, no difference in off-flavor between the irradiated ones was observed. After 10 days of storage, only the samples irradiated at 40 kGy showed higher off-flavor score. SPME-GC–MS analysis revealed that 5 kGy of irradiation produced 2-methylbutanal and 3-methylbutanal, which were not present in the control, whereas 40 kGy of irradiation produced hexane, heptane, pentanal, dimethly disulfide, heptanal, and nonanal, which were not detected in the control or the samples irradiated at 5 kGy. However, the amount of compounds such as allyl sulfide and diallyl disulfide decreased significantly in the samples irradiated at 5 kGy and 40 kGy.     

Swelling characteristics and application of gamma-radiation on irradiated SBR-carboxymethylcellulose (CMC) blends

Blends of styrene butadiene rubber (SBR) with varying loading degree from 60 wt% to 100 wt% of carboxymethylcellulose (CMC) have been prepared. Gamma radiation vulcanization of prepared blends was carried out with doses varying between 50 kGy and 250 kGy. Mechanical properties, namely, tensile strength (Ts), elongation at break (E_b) and hardness were followed up as a function of loading degree of CMC and gamma irradiation dose. Moreover, physical properties, specifically swelling number (SN) and gel fraction % (GF%) were undertaken. Results obtained showed an improvement in mechanical as well as in physical properties with increasing either CMC content or dose of irradiation. Thermal properties namely thermo gravimetric analysis (TGA) was carried out.     

Nutritional,physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables)

Effects of gamma irradiation on nutritional, physiological, physicochemical and sensory properties of the Korean lactic acid fermented vegetable, Kimchi, were investigated. The composition of amino acids and organic acids in Kimchi were not influenced by gamma irradiation less than 10 kGy. Angiotensine converting enzyme inhibitory, xanthin oxidase inhibitory, electron donating and antimicrobial activity of Kimchi extract were stable up to 10 kGy. There were no significant changes in pH and texture at less than 10 kGy. Color values were influenced at 10 kGy of gamma irradiation, and resulted in the increase of L*- and reduction of a*-value. About 90% of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample, and Kimchi irradiated at 10 kGy had lower scores in acceptability than those of the control or irradiated at 2.5 and 5 kGy.     

The role of gamma irradiation on the extraction of phenolic compounds in onion (Allium cepa L.)

The effect of gamma irradiation on the content of total phenolic compounds, especially quercetin (Q), in onion (Allium cepa L.) skin was investigated. Onion skin extracts contained two predominant flavonoid compounds, Q and quercetin-4′-glucoside (Q4′G). After 10 kGy gamma irradiation, the yield of Q in the extracts increased significantly from 36.8 to 153.9 μg/ml of the extract, and the Q4′G content decreased slightly from 165.0 to 134.1 μg/ml. In addition, the total phenolic compound content also increased after irradiation at 10 kGy, from 228.0 μg/g of fresh weight to 346.6 μg/g; negligible changes (237.1–256.7 μg/g) occurred at doses of up to 5 kGy. As we expected, radical-scavenging activity was enhanced remarkably (by 88.8%) in the 10 kGy irradiated sample. A dose-dependent increase in the peak intensity of the electron paramagnetic resonance (EPR) spectra was observed in all irradiated samples, with a maximum increase at 10 kGy. The intensity relative to that of the control was 0.15, and it increased to 1.10 in 10 kGy irradiated samples. The optimum gamma irradiation dose, which is sufficient to break the chemical or physical bonds and release soluble phenols of low molecular weight in onion skin, is about 10 kGy.     

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.     

Effect of gamma irradiation on the antimicrobial and free radical scavenging activities of Glycyrrhiza glabra root

The efficacy of gamma irradiation as a method of decontamination for food and herbal materials is well established. In the present study, Glycyrrhiza glabra roots were irradiated at doses 5, 10, 15, 20 and 25 kGy in a cobalt-60 irradiator. The irradiated and un-irradiated control samples were evaluated for phenolic contents, antimicrobial activities and DPPH scavenging properties. The result of the present study showed that radiation treatment up to 20 kGy does not affect the antifungal and antibacterial activity of the plant. While sample irradiated at 25 kGy does showed changes in the antibacterial activity against some selected pathogens. No significant differences in the phenolic contents were observed for control and samples irradiated at 5, 10 and 15 kGy radiation doses. However, phenolic contents increased in samples treated with 20 and 25 kGy doses. The DPPH scavenging activity significantly (p<0.05) increased in all irradiated samples of the plant.