• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.407-412
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• 1998

The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.629-634
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• 2000

The effects of gamma irradiation on changes of chemical compounds of fermented shromp with low salt were studied. The shirmp was salted NaCl concentration of 10%, 15% and 20%, and irradiated at 0, 2.5, 5.0, 7.5 and 10.0kGy. Amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA) and neutral protease acivity were examined during ferentation at 15$^{\circ}C$. A sample with 30% salt concontration was also prepared as a control. The initial contents of AAN, VBN, TMA and protease acitivity were not affected by gamma irradiation. The contents of AN, VBN and TMA were incteased with fermentation period. But, the more increased NaCl concentrations and the higher irradiation dose, the loss increased content of chemical compounds and protease activity were found. Protease was increased until 4~5 weeks and then decreased gradually. The results showed that the chemical compounds and protease activity of salted abd fermeted shrimp prepared with 15% NaCl contentration and 10 kGy irradiation dose, or 20% and 5 kGy or higher were maintained the appropriate level of quality up to 10 weeks of storage compared with the control.

• Food Science and Preservation
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• v.9 no.4
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• pp.369-374
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• 2002

This study was performed to investigate the effects of tyrosinase inhibition, xanthine oxidase inhibition and nitrite-scavenging effects of gamma-irradiated Schizandrae Fructus extracts from different solvents. Schizandrae Fructus was extracted by hot water, ethanol, acetone and methanol, and the extracts were irradiated 10, 20 and 30 kGy with gamma rays. All extracts from Schizandrae Fructus showed inhibition effect against tyrosinase. Tyrosinase inhibition effect of Schizandrae Fructus were higher in solvent extracts than hot water extracts by irradiation. The Schizandrae Fructus extracts had a higher inhibitory effect against xanthine oxidase, and the effect was not changed by irradiation. Nitrite scavenging activity, which was measured at various pH conditions (1.2, 3.0, 6.0), was the highest in Schizandrae Fructus extracts at pH 1.2 and 3.0. Hot water extracts provided higher nitrite scavenging effect than those of the methanol, ethanol and acetone extracts. Gamma-Irradiation may not influence on biological activites of the extracts when irradiated up to 30 kGy.

• Journal of Radiation Protection and Research
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• v.3 no.1
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• pp.29-32
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• 1978

A shielding calculation has been carried out for a storage vault of $5292(42{\times}42{\times}3)$ waste drums in which the mixed radioactive gamma-emitters are contained. The required ordinary concrete shielding thickness seems to be approximately 50cm. The results in terms of dose rate for polyenergy gammas appear to be considerably higher than those of the averaged energy gamma.

• Progress in Medical Physics
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• v.22 no.4
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• pp.198-205
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• 2011

Gamma irradiator is widely used for cell, animal experiment, irradiation for blood, dose measurement, and education. Biobeam8000 gamma irradiator (STS Steuerungstechnik &. Strahlenschutz GmbH, Braunschweig, Germany, Cs137, 81.4 TBq) that KIRAMS (Korea Institute of Radiological and Medical Science) has is a irradiation device that enables to be used in large-capacity of 7.5 L and extensive area. Cs-137 source moves range of 24 cm back-and-forth in a regular cycle in beaker for uniform irradiation and a beaker that puts a specimen like existing radiation irradiator such as Gammacell3000 rotates $360^{\circ}$ during irradiation. Precise dose information according to the location of radiation source would be needed because of the movement of radiation source, whereas radiation could be uniformly irradiated in comparison with existing gamma irradiator. In this study, dose distribution of the inside beaker located in Biomeam8000 gamma irradiator was measured using glass dosimeter, and dose evaluation and distribution regarding dose linearity and dose reproducibility were implemented based on measurement results. This aims to show guideline for efficient use of irradiator based on measurement result when doing experiment or radiation exposure.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.4 no.3
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• pp.275-284
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• 2006

In the measurement of gamma rays emitted from the nuclide in the radioactive waste drum, to analyze the nuclide concentration accurately, it is necessary to use the proper calibration standards and to correct for the attenuation of the gamma rays. Two drums having a different density were used to analyze the nuclide concentration inside the drum in this study. After carrying out the system calibration, we measured the gamma rays emitted from the standard source inside the model drum with changing the distance between the drum and the detector. The measured values were corrected with the three kinds of gamma attenuation correction methode, as a results, the error was less than 10 % in the low density drum and less than 25 % in the high density drum. The measured activity in the short distance was more accruable than in the long distance. The transmission correction for the mass attenuation showed good results(very Low error) compared to the mean density and the differential peak correction method.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

• Journal of the Korean Society for Nondestructive Testing
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• v.19 no.5
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• pp.356-362
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• 1999

Based on the assumption that film density increases exponentially with exposure in the industrial radiographic film. an equation representing the characteristic curves of industrial radiographic films and a new density-thickness relation are suggested. The accuracy and reliability of the suggested relation has been tested using radiographs of a carbon steel step wedge with known thickness variation by polychromatic X-ray and ${\gamma}$-ray ($Ir^{192}$). The experimental results were well agreed to the proposed relation in the range of film densities from 1.0 to 3.5 and it was more accurate than the conventional relation. It is also found that ${\gamma}$-ray is more effective in this purpose than polychromatic X-ray, which results in variation of effective linear absorption coefficient due to beam hardening effect as thickness increases. Therefore using the equation and experimentally determined parameters the quantitative evaluation of thickness variation is possible and it can be used to evaluate the depth of local corrosion of pressure vessels in plants.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.338-344
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• 2001

The effect of gamma-irradiation on the microbiological and general qualities of Kanjang (fermented soy sauce, Korean type) and Shoyu (fermented soy sauce, Japanese type) was studied. Samples were prepared, irradiated at 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for 18 weeks. The results showed that the Bacillus spp. was inactivated by 3 log cycles with the irradiation dose of 10 kGy and the number of Bacillus cells that survived from 10 to 20 kGy of gamma irradiation was decreased gradually during storage. Yeasts and Lactobacillus were nearly eliminated at 5 to 10 kGy of irradiation. The $D_{10}$ values of Bacillus, yeast and Lactobacillus in Shoyu were 2.67 kGy, 0.81 kGy and 1.30 kGy, in Kanjang were 2.75 kGy, 0.99 kGy and 1.47 kGy, respectively. The general quality of gamma irradiated Shoyu and Kanjang, such as total nitrogen, amino nitrogen, protease activity and pH were more stable than that of control during storage periods. Decolorization was observed just after irradiation, but the color was recovered during storage. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of Shoyu and Kanjang during storage.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.1-10
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• 2002

This research was conducted to investigate changes in quality characteristics of gamma-irradiated chickens during storage at different temperature and periods. The proximate composition of Chicken was not significantly changed by irradiation dose and storage period. No significant difference in the components of fatty acids we were observed by gamma irradiation. In general, the amount of released free amino acid was increased during storage and was not significantly changed by gamma irradiation.