• Title, Summary, Keyword: PSL

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Comparison of Solid Fat Index and Triacylglycerol Composition of the Blends from Natural Vegetable Fats and Palm Stearin Fraction (천연 식물고체지와 팜스테아린 분별유 혼합물의 Solid Fat Index 및 Triacylglycerol 조성 비교)

  • Sung, Min-Hye;Hong, Soon-Taek;Lee, Ki-Teak
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.10
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    • pp.1438-1446
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    • 2011
  • Palmitoyl-oleoyl-oleoyl (POO) and palmitoyl-oleoyl-palmitoyl triacylglycerol rich fraction (PSL) was obtained from the acetone fractionation of palm stearin. The fatty acid composition (total and positional), tri-acylglycerol species, and solid fat index (SFI) were compared among the blends of natural vegetable fats (sal fat, illipe fat, kokum fat, shea stearin fat, and shea butter) and PSL with different ratios (50:50, 60:40, 65:35, 70:30). In total fatty acid composition of PSL, palmitic, oleic, and linoleic acids were the major fatty acids, whereas in natural vegetable fats stearic and palmitic acids were the major fatty acids. Moreover, oleic acid was a major fatty acid at sn-2 position in sal fat, illipe fat, and kokum fat. The TAG species was analyzed by reversed-phase HPLC, from which the PN value ranged from 46 to 54. When natural vegetable fats and PSL were blended with different ratios, decreasing the amount of PSL resulted in increasing SFI in most cases. Among blends, the SFI of sal fat and PSL were most similar to commercial cocoa butter equivalent (CBE).

The Detection of Irradiated Agricultural Commodities by Origins with Photostimulated Luminescence (PSL) Analysis (Photostimulated Luminescence (PSL) 분석에 의한 원산지별 농산물의 방사선 조사여부 검지)

  • 정재영;이은영;권중호
    • Korean Journal of Food Preservation
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    • v.8 no.3
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    • pp.291-295
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    • 2001
  • Photostimulated luminescence (PSL) analysis was applied to determine whether some agricultural commodities of Korean and Chinese origins have been irradiated or not. Cereals (brown rice and buckwheat) and legumes (soybean, peanut, fed bean and mung bean) were exposed to gamma irradiation at 0.5 ∼4 kGy The Korean garlic was irradiated at 0.05 ∼0.5 kGy. Cereals and mung bean were tool applicable to the PSL measurement, showing the intermediate values between the lower (700 photon counts, negative) and the upper threshold values (5,000, positive), however PSL values determined for soybean, peanut, red bean and garlic were suitable for being discriminated between nonirradiated and irradiated samples. There was no significant difference in PSL properties accgrding to the sample origins.

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Application of PSL-TL Combined Detection Method on irradiated Composite Seasoning Products and Spices (방사선 조사 복합조미식품과 향신료의 확인을 위한 PSL-TL의 적용)

  • Chung, Hyung-Wook;Park, Sung-Kug;Han, Sang-Bae;Choi, Dong-Mi;Lee, Dong-Ha
    • Journal of Food Hygiene and Safety
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    • v.23 no.3
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    • pp.206-211
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    • 2008
  • Photostimulated luminescence(PSL)-Thermoluminescence(TL) combined analysis was applied to detect whether composite seasoning products and spices were irradiated or not. Samples were irradiated with $^{60}Co$ at $0{\sim}7$ kGy. A total of 12 different samples(6 of composite seasoning products and 6 of spices) was examined. Depending on the PSL results, TL analysis was performed. In case of both PSL positive(${\geq}5,000$ counts) and intermediate($700{\sim}5000$ counts), TL analysis had to be performed to confirm the result of PSL. Using TL, the shape of the glow curve(Glow 1) made it possible to identify the irradiated samples. In addition, The TL glow ratio(Glow 1/Glow 2) obtained by normalization was less than 0.1 for the non-irradiated samples and ${\geq}0.29$ for irradiated ones, respectively.

A Study on the Formation and Properties of Porous Silicon (다공질 실리콘의 형성과 특성에 관한 연구)

  • Sung, Yung-Kwon;Choi, Bok-Gil;Kim, Sang-Young
    • Proceedings of the KIEE Conference
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    • pp.781-784
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    • 1988
  • The formation and properties of porous silicon layer(PSL) formed by anodic reaction in hydrofluoric acid solution have been studied. Many micropores are formed randomly inside of PSL and the anodization is achieved uniformly-toward the thickness direction. Current density, resistivity and HF concentration in P-type PSL formation are found to play important roles in determining the formation and properties of PSL.

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Detection Characteristics of Irradiated Aloe vera by the Analysis of PSL, TL and ESR (감마선 조사된 알로에 베라의 PSL, TL 및 ESR 검지 특성)

  • Kim Byeong-Keun;Lim Sang-Yong;Song Hyun-Pa;Yun Hye-Jeong;Kwon Joong-Ho;Kim Dong-Ho
    • Korean Journal of Food Preservation
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    • v.13 no.1
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    • pp.61-65
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    • 2006
  • Photostimulated luminescence (PSL), thermoluminescence(TL) and electron spin resonance (ESR) analyses were conducted to detect irradiation treatment of aloe vera powder, which was gamma-irradiated at 1, 3, 5 and 7 kGy. The non-irradiated aloe vera powder indicated below 700 of photon count in PSL, whereas, irradiated at 1 kGy and more, it showed more than 5,000 photon counts, indicating that it is feasible to detect the irradiation of aloe vera powder through PSL In the result of TL, from the minerals of the samples that were irradiated at more than 1 kGy, TL glow curve was able to be seen at around $150^{\circ}C$. As the quantity of irradiation goes up, the ratio of $TL_1\;and\;TL_2$ also increased in proportion to that of irradiation. In the result of ESR analysis, unspecific centeral ESR signal was could be seen. As the amount of irradiation on the samples increased to the level of $R^2=0.97$, the signal intensity also rose similarly. In conclusion, the PSL, TL and ESR exhibited the typical signals induced by irradiation treatment and were able to successfully detect all of the irradiated aloe vera powder. In addition, we found a positive correlation between the intensity of ESR and TL signals and irradiation doses.

Monitoring on the Foods not Approved for Irradiation in Korea by PSL and TL Detection Method (광자극발광법과 열발광법을 이용한 국내 방사선 조사 허용 외 식품에 대한 실태 조사)

  • Cho, Joon-Il;Lee, Ji-Ae;Lee, Soon-Ho;Hwang, In-Gyun
    • Journal of Food Hygiene and Safety
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    • v.25 no.1
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    • pp.73-78
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    • 2010
  • This research was conducted to assess applicability of photostimulated luminescence (PSL) and Thermoluminescence (TL) methods for investigation of infant and young children products, nut, seasoned dried fish, spice, dried fruits, fruit & vegetable, grain and marine products, which are not approved for irradiation in Korea. PSL results show that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 700. In TL measurement, TL ratio of irradiated samples were higher than 0.1 or ones can decrease below 0.1 whereas the temperature range of TL Glow curve was between $150{\sim}250^{\circ}C$. Monitoring result about 8 class of 325 not approved to irradiated foods, photon counts of samples were less than 700, and after re-irradiation TL Ratio ($TL_1/TL_2$) through re-irradiation step at 1 kGy were higher than 0.1 for the all samples. Therefore, these results suggested that PSL and TL measurements were useful detection methods for 8 class food products not approved to irradiation in Korea and all sample (325 cases) were not irradiated when we analysed by PSL and TL methods.

Analysis of the Detection Characteristics of Irradiated Dried Spices and Herbs by Photostimulated Luminescence (PSL) (광자극발광법(PSL)에 의한 방사선 조사 건조향신료의 검지 특성)

  • Park, Eun-Ryong;Kang, Hye-Soon;Ahn, Hyun-Joo;An, Kyung-A;Cho, Soo-Yeul;Kim, Hee-Yun;Kim, Dong-Sul;Kim, Do-Hoon;Kang, Chan-Soon
    • Korean Journal of Food Science and Technology
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    • v.42 no.2
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    • pp.136-141
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    • 2010
  • This study attempted to determine whether Photostimulated Luminescence (PSL) is applicable for the detection of post-irradiated foods by measuring the PSL photon counts of unirradiated and irradiated dried spices and herbs. A total of 19 dried spices and herbs was irradiated with a $^{60}Co$ $\gamma$-ray source at 1, 5 and 10 kGy followed by measurement of PSL photon. The photon counts of unirradiated samples below 700 correspond to negative. Fifteen samples irradiated over 1 kGy showed photon counts of more than 5,000, indicating irradiation treatment. Intermediate counts (photon count 700-5,000) were observed in irradiated white/black pepper, nutmeg and cinnamon bark at 10 kGy. These results suggest that it is possible to detect whether dried spices and herbs were irradiated by analyzing PSL, with the exception of white/black pepper, nutmeg and cinnamon bark. Irradiated white/black pepper, nutmeg and cinnamon bark containing low levels of minerals were not sensitive to PSL. Therefore, further investigation is sugguested to be performed by Thermoluminescence (TL) analysis or another validated or standardized method.

Application of Photostimulated Luminescence to Detection of Irradiated Foods (광자극발광기의 방사선 조사 식품 검지에의 활용)

  • Hwang, Keum-Taek;Uhm, Tai-Boong;Wagner, Ute;Schreiber, Georg A.
    • Korean Journal of Food Science and Technology
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    • v.30 no.3
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    • pp.498-501
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    • 1998
  • It was determined whether photostimulated luminescence (PSL) is applicable to the detection of post-irradiation of foods by measuring PSL photon counts for unirradiated and irradiated pepper powder, dried herbs, fresh shrimp, potato, soybean, dried fig, chestnut, dried squid, and dried cod. The samples were irradiated with $^{60}Co\;{\gamma}-ray$ source and PSL photon counts were measured for them. The photon counts of unirradiated samples were lower than 2,000 for potatoes and less than 1,000 for the others. The photon counts of the irradiated samples except dried figs (0.5 kGy), chestnuts (0.2 kGy), and dried squid (0.5 kGy) were higher than 1,000, and the photon counts increased with dose. Thus, PSL might be applied to the primary detection of irradiated foods.

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Detection Properties of Irradiated Dried Seafoods Using PSL and ESR (PSL과 ESR 분석에 의한 건조수산물의 방사선 조사 여부 판별 특성 연구)

  • Song, Beom-Seok;Han, In-Jun;Yoon, Young-Min;Choi, Soo-Jeong;Kim, Jae-Kyung;Park, Jong-Heum;Jeong, Il-Yun;Lee, Ju-Woon;Kim, Byeong-Keun;Kim, Kyu-Heon;Kim, Jae-Hun
    • Journal of Radiation Industry
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    • v.6 no.2
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    • pp.119-123
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    • 2012
  • The detection properties of gamma-irradiated (0~10 kGy) dried seaweed, dried shrimp, and seasoned dried filefish were investigated by photo-stimulated luminescence (PSL) and electron spin resonance (ESR). PSL could be used as a detection method on irradiated dried seaweed and dried shrimp as they showed photon counts greater than 5,000 counts/60 s (positive) in the irradiated samples with doses above l kGy. However, PSL could not be applied to detect irradiated seasoned dried filefish, because gamma-irradiated sample at 10 kGy even yielded photon counts less than 700 counts/60 s (negative). The ESR spectroscopy for only dried shrimp revealed specific signals derived from free radicals captured in the shell of shrimp. As a result, it is considered that PSL or ESR methods for detection of gamma-irradiated dried shrimp and only PSL can be used to detect gamma-irradiated seaweed. Furthermore, it is considered that hydrocarbon analysis of seasoned dried filefish containing fat by GC/MS and Thermo Luminance (TL) analysis of dried seaweed should be studied for detection of irradiation.

Luminescence in SrCl2:Eu2+,Na+ X-ray Storage Phosphor (SrCl2:Eu2+,Na+ X-선 영상저장 형광체의 발광특성)

  • Kim, Sung-Hwan;Kim, Wan;Kang, Hee-Dong;Doh, Sih-Hong;Seo, Hyo-Jin;Kim, Young-Kook;Kim, Do-Sung
    • Korean Journal of Materials Research
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    • v.13 no.6
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    • pp.343-346
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    • 2003
  • Photoluminescence(PL), photostimulated luminescence(PSL) and thermoluminescence(TL) in $SrC1_2$:$Eu^{2+}$ , $Na^{+}$ phosphor powder were measured, and the activation energies(trap depth) of traps associated with TL and PSL were investigated. The PL and PSL in the studied sample is due to the $4f^{6}$ 5d\longrightarrow$4f^{7}$transition of $Eu^{ 2+}$. TL glow curve is single peak, and its peak temperature is about 377.2 K. The PL, PSL and TL emission spectra of the phosphors are located in the range of 380∼440 nm, peaking at 408 nm. The activation energy of the PSL trapping center is 0.78 eV and that of the TL trapping center is 0.79 eV. We, thus, suggest that the trapping centers giving rise to the PSL are identical to those giving rise to the TL.