• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.216-221
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• 2007

Microbiological, chemical and sensorial quality changes of kimchi, which was manufactured with sanitized materials by ozone and gamma irradiation, were investigated during storage. The number of total aerobic bacteria in control was increased rapidly by storage and decreased after 10 days of storage. However, the kimchi which was manufactured with materials treated with ozone or gamma irradiation showed a lower rate of increase. The number of lactic acid bacteria was lower in control than in treatments. Gamma irradiation of 3 or 5 kGy showed the lowest change of microbial population in kimchi during storage. pH, acidity and sensory quality were also rapidly changed in control whereas those of ozone or irradiation treated sample was slower. Therefore, cold pasteurization of materials before kimchi manufacturing provide a slower fermentation, resulting into the extension of storage quality for kimchi.

• Journal of Radiation Industry
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• v.6 no.3
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• pp.239-244
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• 2012

This study was conducted to investigate bacterial growth, viscosity, color, and sensory properties of gamma-irradiated Tarakjuk powder, a Korean milk porridge powder, at 1, 3, 5, 7, and 10 kGy. The total aerobic bacteria in non-irradiated Tarakjuk powder was $2.56{\log}\;CFU{\cdot}g^{-1}$, whereas it was not observed within the detection limit of $2{\log}\;CFU{\cdot}g^{-1}$ in samples irradiated at more than 1 kGy. Spore-forming bacteria, however, were not observed in all samples within the detection limit of $1{\log}\;CFU{\cdot}g^{-1}$. The viscosity of rehydrated Tarakjuk after gamma irradiation significantly decreased from 16,770 cP to 4,060 cP when irradiated at 10 kGy. The redness ($a^*$ value) and yellowness ($b^*$ value) evaluated using a colorimeter were significantly increased according to the increase in irradiation dose (p<0.05), while there was no difference in color evaluation conducted by panels. The overall acceptance decreased as the irradiation dose increased, and the 5 kGy sample was 4.0 (normal) on a 7-point scale. As a result, it is considered that a gamma irradiation of 5 kGy is enough to sterilize Tarakjuk powder with a acceptable sensory quality.

• Journal of Radiation Industry
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• v.4 no.1
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• pp.25-31
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• 2010

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

• Journal of Radiation Industry
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• v.5 no.2
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• pp.175-178
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• 2011

This study was conducted with effect of lactic acid bacteria by gamma irradiation. Lactic acid bacteria were exposed to irradiation with a single absorbed dose of 1, 2, 3, 4, 5, 6, 8, and 10 kGy. Possible lactic acid bacteria, including Lactobacillus paracasei KCTC 13169, Lactobacillus casei KCTC 3109, Lactobacillus acidophilus KCTC 3140, Lactobacillus plantarum subsp plantarum KCTC 3103, Lactobacillus debruekii subsp bulgaricus KCTC 3635, Streptococcus thermophilus KCTC 3658 were selected. The radiation sesitivities of lactic acid bacteria were expressed as $D_{10}$ values. The $D_{10}$ values of Lactobacillus paracasei, Lactobacillus casei, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus debruekii were calculated as 0.42, 0.51, 0.47, 0.90, 0.44, and 0.61 kGy, respectively. Results suggest that L. acidiphilus has the highly resistant to gamma irradiation.

• Journal of Radiation Industry
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• v.5 no.4
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• pp.377-382
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• 2011

Poly(vinyl alcohol) (PVA) is an interesting material with good biocompatibility, high elasticity and hydrophilic chacrateristics. In this study, crosslinked hydrogels based on PVA, and poly(acrylic acid) (PAAc) were prepared by gamma-ray irradiation. PVA and PAAc powders were dissolved in deionized water, and then irradiated by a gamma-ray with a radiation dose of 50 kGy to make hydrogels. The hydrogels were then annealed in an oven at $120^{\circ}C$ for 10 min, 30 min and 50 min under nitrogen atmosphere. The properties of a hydrogel such as gel fraction, swelling behavior, thermogravimetric analysis (TGA) and adhesive strength as a function of PAAc content and annealing time were investigated. The gel fraction decreases with decreasing PAAc content and increasing annealing time. The thermal behaviors have shown different patterns according to the annealing time. The adhesive strength increases with increasing PAAc content.

• Journal of Radiation Industry
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• v.8 no.1
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• pp.1-5
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• 2014

This study investigated the reduction of microbial population and sensory properties in red pepper powders irradiated by gamma ray, electron beam, and X-ray. Populations of total aerobic bacteria and yeast & molds in red pepper powders were decreased by irradiation treatment in a dose-dependent manner. Gamma ray, electron beam, and X-ray at doses above 8 kGy caused 100% inhibition on growth of aerobic bacteria in red pepper powders. Inhibitory activity of X-ray on sterilization of red pepper powders was significantly equal to or higher compared to gamma ray and electron beam. Color and off flavor in red pepper powders were no significant difference among the control and samples irradiated with gamma ray, electron beam, and X-ray. As a result, the gamma ray, electron beam, and X-ray irradiation can be used to sterilize the microbial growth in red pepper powders without quality loss.

• Food Science and Preservation
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• v.22 no.4
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• pp.512-519
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• 2015

In this study, the effects of gamma-radiation treatment on cell wall composition and physiological characteristics of astringent persimmon fruit were investigated. The soluble tannin contents of gamma-radiated samples were reduced by the radiation treatment. The hardness of the radiated fruit was decreased when compared to non-radiated fruit. Alcohol-insoluble component of the cell wall in the radiated fruit was decreased from 39.3 mg/g to 37.2 mg/g. The water-soluble content of the radiated fruit was increased from 11.4 mg/g to 13.9 mg/g. The cell wall content of the non-radiated fruit was 26.6 mg/g whereas the cell wall content of radiated fruit was decreased to 23.1 mg/g. Due to the maturation of astringent persimmon fruit by gamma-radiation, water-soluble compounds were increased whereas decreasing in cell wall compounds. The contents of lignin, pectin, and cell wall were decreased from 0.82 mg/g and 3.56 mg/g to 0.77 mg/g and 3.14 mg/g, respectively. Acid-soluble hemicellulose content was decreased by gamma-radiation, while alkali-soluble hemicellulose and cellulose contents were increased. Activities of sotening enzyme as polygalacturonase, pectinesterase and $\beta$-galactosidase existed in persimmon fruit were increased by gamma-radiation. In the sensory evaluation, gamma-radition treated persimmon showed very low astringent taste when compared to the non-radiated fruit. In hardness test, the non-radiated persimmon maintained the hardness while gamma-treated persimmon showed softened outer layer due to the condensation of tannin during radiation treatment. Therefore, gamma-radiation treatment will be used for the removal of its astringency of persimmon fruit and for enhancement of its maturation.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.111-117
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• 2012

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjuk at 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream, and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembert cheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilization method on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese, and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability than the irradiated samples, meanwhile the irradiated samples were superior in the other samples. In case of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixture was showed the most of high score on overall acceptability. In conclusion, addition of mixture of cheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk by gammairradiation.

• Journal of Radiation Industry
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• v.6 no.1
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• pp.23-29
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• 2012

In this study, we investigated the genetic variation in the general of monocot model plant (rice) in response to various ionizing irradiations including gamma-ray, ion beam and cosmic-ray. The non-irradiated and three irradiated (200 Gy of gamma-ray and 40 Gy of ion beam and cosmic-ray) plants were analyzed by AFLP technique using capillary electrophoresis with ABI3130xl genetic analyzer. The 29 primer combinations tested produced polymorphism results showing a total of 2,238 bands with fragments sizes ranged from 30 bp to 600 bp. The number of polymorphism generated by each primer combinations was varied significantly, ranging from 2 (M-CAC/E-ACG) to 158 (M-CAT/E-AGG) with an average of 77 bands. Polymorphic peaks were detected as 1,269 with an average of 44 per primer combinations. By UPGMA (Unweighted Pair Group Method using Arithmetic clustering) analysis method, the clusters were divided into non-irradiated sample and three irradiated samples at a similarity coefficient of 0.41 and three irradiation samples was subdivided into cosmic-ray and two irradiation samples (200 Gy of gamma-ray and 40 Gy of ion beam) at similarity coefficient of 0.48. Similarity coefficient values ranged from 0.41 to 0.55.

• Journal of Radiation Industry
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• v.4 no.4
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• pp.313-317
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• 2010

The struvite crystallization was applied to remove $NH_4{^+}$ in livestock wastewater. The ammonium ions can be very toxic to the aquatic creatures. In this experiments, the livestock wastewater from Gongju livestock wastewater treatment plant was used. The behaviors of various parameters such as pH, mole ratio of $Mg^{2+}$ : $NH_4{^+}$ : $PO{_4}^{3-}$ and reaction temperature for struvite crystallization of livestock wastewater and the effect of gamma ray irradiation were evaluated. As results, for the pH variation, the $NH_4{^+}$ removal efficiency showed the highest, 88%, at pH 9~9.25. The removal efficiency of $NH_4{^+}$, $Mg^{2+}$ and $PO{_4}^{3-}$ was showed highest when same molar ratio of $Mg^{2+}$ and $PO{_4}^{3-}$ were applied. The $NH_4{^+}$ removal efficiency showed 82% at $7^{\circ}C$, and 90% at $30^{\circ}C$ with temperature. When the wastewater was irradiated with 20 kGy of gamma ray, $NH_4{^+}$ was removed as much as 83%.