• Title, Summary, Keyword: Quality of Radiation Characteristics

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Effect of Low-Dose Radiation on Quality Characteristics of Takju (저선량 방사선 처리가 탁주 품질특성에 미치는 영향)

  • Lee, Yun-Gyu;Tak, Eun-Mi;Kim, Bo-Mi-Na;Seo, Choung-Won;Choi, Seung-Hwan;Shin, Yong-Seob;Kim, Seon-Chil
    • Korean Journal of Digital Imaging in Medicine
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    • v.13 no.3
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    • pp.133-137
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    • 2011
  • This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.

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A Study on the Measurement of the Personal Exposure Dose by Film Badge Dosimeter (필름배지선량계에 의한 개인피폭선량 측정에 관한 연구)

  • Chung, Woon-Kwan
    • Journal of Radiation Protection and Research
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    • v.19 no.1
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    • pp.37-50
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    • 1994
  • The experimental evaluation of exposure conversion formula using the relationship between optical photo-density, exposure dose and the quality of radiation characteristics of radiation energy to X-ray and ${\gamma}-rays$. The film badge dosimeter is analysed by exposure conversion formula which evaluate image fading characteristics for development time and directional characteristics for incident beam angle. In conclusion, exposure conversion formula evaluated of this study is satisfied with quality decision criterion of the film badge dosimeter.

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Evaluation of the Sensory Quality Characteristics during Storage and Mutagenicity of Gamma-irradiated Sujeonggwa Powder (Korean Traditional Cinnamon Beverage) (감마선 조사 분말수정과의 저장 중 관능적 품질특성 및 유전독성학적 안전성 평가)

  • Lee, Hyun-Ja;Sul, Min-Sook;Park, Jae-Nam;Kim, Jae-Hun;Song, Beom-Seok;Lee, Ju-Woon;Byun, Myung-Woo
    • Korean Journal of Food Preservation
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    • v.14 no.4
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    • pp.408-413
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    • 2007
  • This study evaluated the sensory quality characteristics of gamma-irradiated Sujeonggwa a Korean traditional cinnamon beverage during storage, and the mutagenicity of the beverage. The minimum irradiation dose required to ensure the microbiological safety of powdered Sujeonggwa was 4.5 kGy. Sensory characteristics, and the Hunter's color value, of Sujeonggwa, deteriorated with increased irradiation doses, but no significant changes in sensory qualities were found during storage. The Ames test yielded no evidence that gamma irradiation induced mutagenicity in Sujeonggwa powder.

Quality Characteristics of Soybean Pasted (Doenjang) Manufactured with 2 Soybean Mutant Lines Derived from cv. Baekwon (백운콩 돌연변이 후대로 제조한 된장의 품질 특성)

  • Lee, Kyung Jun;Kang, Si-Yong;Choi, Hong-Il;Kim, Jin-Baek
    • Journal of Radiation Industry
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    • v.10 no.1
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    • pp.13-20
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    • 2016
  • In order to identification of the possibility of manufacturing soybean paste (doenjang) with soybean mutant lines induced from gamma-ray mutagenesis, this study was performed to investigate the quality characteristics of doenjang using two soybean mutant lines, Baekwon-1 (BW-1) and Baekwon-2 (BW-2) and their original cultivar (cv. Baekwon, BW) for 8 weeks. The BW and two mutant lines (BW-1 and BW-2) were showed higher content of amino type nitrogen than control (cv. Taegwang). The pH decreased and the titratable acidity increased all the samples during aging period. The lightness, redness and yellowness of doenjang were the lowest in BW. Total free sugar content of doenjang was the highest in control (10.43%) after 4 weeks and composed mainly fructose and glucose. The order of the free amino acid content was Glutamic acid>Leucine>Lysine>Phenylalanine>Aspartic acid in control, Glutamic acid>Leucine>Arginine>Lysine>Phenylalanine in BW, Glutamic acid>Lysine>Phenylalanine>Aspartic acid>Valine in BW-1 and Glutamic acid>Arginine>Lysine>Phenylalanine>Aspartic acid in BW-2, respectively. Our results showed that it is possible to increase the quality of doenjang using soybean mutant lines in manufacturing soybean paste.

Effect of Green Tea Powder on the Quality Characteristics of Yukwa (Korean Fried Rice Cake) (가루녹차가 유과의 품질 특성에 미치는 영향)

  • Park, Jae-Nam;Kweon, Seok-Yim;Kim, Jong-Gun;Park, Jin-Gyu;Han, In-Jun;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Lee, Ju-Woon
    • Korean Journal of Food Preservation
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    • v.15 no.1
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    • pp.37-42
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    • 2008
  • This study investigated the effects of green tea powder (GTP) on the quality characteristics of Yukwa during storage, to improve shelf-stability and sensory quality. The crude lipid contents of Yukwa decreased with increasing levels of GTP, but significant changes in moisture contents were not found. 'The blowhole size and expansion rate of Yukwa decreased with increases in GTP. The hardness of Yukwa samples with over 2% (w/v) GTP significantly increased, but no notable changes in hardness during storage were found. Sensory evaluation tests indicated that all sensory characteristics decreased with increasing GTP levels, but there was no significant difference in overall acceptability between Yukwa samples with 1% (w/v) GTP and control. Antioxidant activity increased as the concentration of GTP increased 'The results indicate that addition of 1% (w/v) G1P yielded optimal quality of Yukwa during storage.

Effect of Choi-cha on Fermentation Characteristics and Sensory Quality of Chungkookjang (Korean Fermented Soybean) (초의차 첨가가 청국장의 발효특성과 관능적 품질에 미치는 영향)

  • Lee, Hyun-Joo;Kim, Sun-Im;Park, Jin-Gyu;Park, Jae-Nam;Han, In-Jun;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Lee, Ju-Woon
    • Korean Journal of Food Preservation
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    • v.15 no.1
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    • pp.144-149
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    • 2008
  • Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.

An Experimental Study on Sound Radiation Characteristics of Radial Tire for a Passenger Car Due to Excitation (가진에 의한 승용차 타이어의 음향방사특성에 관한 실험적 연구)

  • 김병삼;이태근;홍동표
    • Transactions of the Korean Society of Mechanical Engineers
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    • v.17 no.10
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    • pp.2426-2436
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    • 1993
  • Vibration characteristics of a tire play an important role to judge a ride conformability and sound quality for a passenger car. In this study, the experimental investigation for the sound radiation of a radial tire has been examined. Based on the sound intensity techniques, the sound pressure field and the sound radiation are measured. It turns out that air pressure in tire, tread patterns, and aspect ratio of the tire govern the sound radiation characteristics. Then a numerical analysis for the tire element is conducted. During analysis, the tire element is modelled as an elastic ring. The comparison shows that the numerical output correlates to the experimental data.

Effects of Tea Powder with Different Fermentation Status on the Quality Characteristics of Yukwa during Storage (발효정도가 다양한 녹차의 첨가가 유과의 저장 중 품질 특성에 미치는 영향)

  • Park, Jae-Nam;Kweon, Seok-Yim;Park, Jin-Gyu;Han, In-Jun;Song, Beom-Seok;Choi, Jong-Il;Kim, Jae-Hun;Byun, Myung-Woo;Kim, Jong-Gun;Lee, Ju-Woon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.3
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    • pp.367-372
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    • 2008
  • Yukwa were added with non-fermented tea (Bucho-cha and Okro-cha), semi-fermented tea (Ooreung-cha), and fermented tea (black tea) to investigate the effect of different kinds of tea powder on quality characteristics of Yukwa during storage. Yukwa samples were used for analysis such as crude lipid, moisture, texture, antioxidative property (TBA value), and sensory test. There were no significant differences on crude lipid, moisture, and texture analysis. Green tea powder treatment showed strong antioxidant activity. In particular, antioxidant property of non-fermented tea exhibited a higher antioxidative effect than that of the other samples. Sensory evaluation showed that sensory scores of samples added with non-fermented tea were significantly higher than the other samples, indicating that the addition with 0.1% of non-fermented tea powder could contribute to the improvement of quality and shelf-life of Yukwa during storage.

Quality Characteristics of Gamma Irradiated Commercial Arcon Starch Gel during Storage (감마선을 조사한 시판 도토리묵의 저장 중 품질 특성)

  • Kim, Min-Hee;Kim, Hyun-Joo;Heo, Ok-Soon;Lee, Ju-Woon;Byun, Myung-Woo;Kim, Mee-Ree
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.6
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    • pp.816-821
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    • 2007
  • The physical properties and sensory characteristics of acorn starch gels (Dotori Mook), which were gamma-irradiated up to 3 kGy, were evaluated during storage at $4^{\circ}C$. Even at the dose of 2 kGy, the gamma irradiation decreased total bacteria in the Dotori Mook during 5 days of storage, to lower than the detection limit $(10^2CFU/g)$. The hardness of the control sample increased according to the days of storage, while the gamma irradiated samples had decreased hardness according to the irradiation dose. The sample irradiated at 3 kGy maintained the same hardness as the control at day 0 of storage. Irradiation did not affect the Hunter color values. No significant differences were observed in off-odor, color, springiness, and overall acceptability (p<0.05) at the irradiation dose of 2 kGy. It can be concluded that the irradiation of Dotori Mook, up to 2 kGy, does not affect the quality of the Mook during storage, with regard to texture and sensory characteristics. Moreover, the irradiated Mook was superior in maintaining hardness and had prolonged shelf-life time by sanitation.

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Application of Generalized Lamb Wave for Evaluation of Coating Layers

  • Kwon, Sung-Duk;Kim, Hak-Joon;Song, Sung-Jin
    • Journal of the Korean Society for Nondestructive Testing
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    • v.27 no.3
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    • pp.224-230
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    • 2007
  • This work is aimed to explore a possibility of using the generalized Lamb waves for nondestructive evaluation of the bonding quality of layered substrates. For this purpose, we prepared two sets of specimens with imperfect bonding at their interfaces; 1) TiN-coated specimens with various wear conditions, and 2) CVD diamond specimens with various cleaning conditions. A dispersion simulation performed for layered substrates with imperfect interfaces are carried out to get the characteristics of dispersion curves that can be used for bonding quality evaluation. Then the characteristics of dispersion curves of the fabricated specimens are experimentally determined by use of an ultrasonic backward radiation measurement technique. The results obtained in the present study show that the lowest velocity mode (Rayleigh-like) of the generalized Lamb waves are sensitively affected by the bonding quality. Therefore, the generalized Lamb waves can be applied for nondestructive evaluation of imperfect bonding quality in various layered substrates.