• Food Science and Biotechnology
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• 제14권6호
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• pp.732-737
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• 2005

The combinational effect of gamma irradiation and moist heating on the trypsin inhibitor activity (TIA) in soaked and dried soybeans was evaluated by measuring the inhibition using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Gamma irradiation significantly decreased the TIA level in soybean at doses above 5 kGy, and the $ID_{50}$ (the gamma irradiation dose required to reach 50% inhibition) value for TIA was 13.53 kGy. Soaking prior to gamma irradiation significantly lowered the $ID_{50}$ to 8.44 kGy, and the soaking process enhanced the efficiency to inactivate TIA by as much as 48%. When soaking prior to gamma irradiation was followed by subsequent mild heating ($60^{\circ}C$) process, the $IT_{50}$ (heating time required to reach the 50% inhibition of TIA) value at even 1 kGy (5.28 min) was greatly reduced by over 50% compared to the level for the no-soaking process. In addition, the activation energy of soaking prior to gamma irradiation at 1 kGy was 2.45 kcal/mole, which was also about 50% lower than the 5.10 kcal/mole of dried soybean gamma-irradiated. Based on these results, soaking prior to gamma irradiation is an effective method for TIA inhibition. Furthermore, a combination of two or more processing methods such as soaking, heating and gamma irradiation is much more effective than any single processing method.

• 한국식품영양학회지
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• 제11권6호
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• pp.635-639
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• 1998

The thermal degradation pattern of $\alpha$-, ${\gamma}$-and $\delta$-tocopherols in glycerol was investigated during heating at 100~25$0^{\circ}C$ for 5-60 min in the absence of oxyge. The tocopherols and thermally decomposed products were separated by HPLC with a reversed phase $\mu$-Bondapak C18-column. The degradation pattern of $\alpha$-tocopherol during the heating in the absence of oxygen was different from those of ${\gamma}$-and $\delta$-tocopherols. But the degradation patterns of ${\gamma}$-and $\delta$-tocopherols were similar to each other. The residual content of $\alpha$-tocopherol during the heating in the absence of oxygen decreased to the range 12~65% and those of ${\gamma}$-and $\delta$-tocopherols decreased to the range 4~96%. The thermal degradation of tocopherols in the absence of oxygen was less than that in the presence of oxygen.

• 대한화학회지
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• 제15권5호
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• pp.241-245
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• 1971

${\gamma}-MnO_2$는 示差熱曲線에서 結晶變移의 吸熱 peak가 明白하게 나타났으며 他變態의 轉移溫度 와 相異하였다. 本 peak를 利用하여 半面積法으로 ${\gamma}-MnO_2$만의 定量分析을 檢討하였다. 相對誤差 ${\pm}$5%範圍內에서 試料 50mg∼300mg까지 定量할 수 있었다. ${\alpha},{$beta}-MnO_2$ (pyrolusite)가 妨害物質로서 約 75%까지 混合될경우에도 相對誤差는 ${\pm}$10%程度였으며 約 50%以內가 混合될 경우에는 相對誤差 ${\pm}$5%以內로서 거의 영향이 없었다.

• Nuclear Engineering and Technology
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• 제50권3호
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• pp.446-452
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• 2018

To improve the accuracy and safety of irradiation tests in High flux Advanced Neutron Application ReactOr (HANARO), the nuclear energy deposition rate, which is called nuclear heating, was estimated for an irradiation capsule with an iridium sample in the irradiation hole in order. The gamma rays emitted from the radioisotopes (RIs) of the structural materials such as flow tubes of fuel assemblies and heavy water reflector tank were considered as radiation source. Using the ORIGEN2.1 code, emission rates of delayed gamma rays were calculated in consideration of the activation procedure for 8 years and 2 months of HANARO operation. Calculated emission rates were used as a source term of delayed gamma rays in the MCNP6 code. By using the MCNP code, the nuclear heating rates of the irradiation capsules in the inner core, outer core, and heavy water reflector tank were estimated. Calculated nuclear heating in the inner core, outer core, and heavy water reflector tank were 200-260 mW, 80-100 mW, and 10 mW, respectively.

• 한국식품영양과학회지
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• 제28권4호
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• pp.954-957
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• 1999

The changes in L ascorbic acid content by processing treatments; gamma irradiation, heating and microwave were investigated using high performance liquid chromatography. The content of L ascorbic acid in standard solutions and citrus fruits decreased from 27.4 to 44.9% and from 6.9 to 21.9%, re spectively, by gamma irradiation doses in the range of 1 to 10 kGy. By heating treatments, L ascorbic acids in standard solutions and citrus fruits were destroyed 22.5 to 36.8% and 4.5 to 18.1%, respectively. By microwave treatment, L ascorbic acid content also decreased from 23.1 to 47.4% and from 6.5 to 22.6%, respectively.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.131-134
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• 2007

The kinetic analyses for thermal products of alpha-, gamma- and delta-tocopherols during heating as functions of temperature and time were studied. Alpha-, gamma- and delta-tocopherols dissolved in glycerol were heated at $100{\sim}200^{\circ}C$ for $5{\sim}60$ min. The thermal products were separated by hexane extraction and analyzed by HPLC using a reversed phase ${\mu}-Bondapak$ $C_{18}-column$ with two kinds of elution solvents in a gradient mode. The formation kinetics of thermal products of tocopherols followed a first-order kinetic model. The formation rate of thermal products of tocopherols was dependent on heating temperatures and heating times. The activation energy and enthalpy for the thermal products of ${\gamma}-and$ ${\delta}-tocopherols$ were higher than those for ${\alpha}-tocopherol$ as in the case of the oxidative degradation kinetics of tocopherol. The magnitude order of the activation energy was ${\gamma}->{\delta}->{\alpha}-tocopherol$.

• Preventive Nutrition and Food Science
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• 제12권2호
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• pp.115-118
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• 2007

Tocopherols are important lipid-phase antioxidants that are subject to heat degradation. Therefore, kinetic analyses for oxidative degradation of tocopherols as a function of temperatures and times were performed. Alpha-, gamma- and delta-tocopherols dissolved in glycerol were heated at 100${\sim}$250$^{\circ}C$ for 5～60 min. Oxidized tocopherols were analyzed by HPLC using a reversed phase ${\mu}$-Bondapak C$_{18}$-column with two kinds of elution solvent systems in a gradient mode. The degradation kinetics for tocopherols followed a first-order kinetic model. The rate of tocopherol degradation was dependent on heating temperatures. The degradation rate constants for ${\gamma}$- and ${\delta}$-tocopherols were higher than those for ${\alpha}$-tocopherol. The experimental activation energies of ${\alpha}$-, ${\gamma}$- and ${\delta}$- tocopherols were 2.51, 6.05 and 5.34 kcal/mole, respectively. The experimental activation energies for the oxidative degradation of ${\gamma}$- and ${\delta}$-tocopherols were higher than that of ${\alpha}$-tocopherol.

• 대한가정학회지
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• 제30권4호
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• pp.77-88
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• 1992

To investigate the oxidative stabilities of the ${\gamma}$-ray irradiated soybean during storage and heating and some physico-chemical characteristics of soybean and the extracted soybean oil (SBO) with/without the ${\gamma}$-ray irradiation were determined. The ${\gamma}$-ray level use in irradiation for soybean were 2.5, 5.0 and 10.0 KGY respectively and Acid Value, Peroxide Value, Conjugated Diene Value, Composed Fatty Acids amounts, and Trans Fatty Acid occurrence were determined for all samples, which were incubated at 45$\pm$1$^{\circ}C$ for 25 days heated at 180$\pm$1$^{\circ}C$ for 30 hours. And these values of the ${\gamma}$-ray treated samples were compared to those of nontreated samples. The results were obtained as follows : 1. According to the increased level of the ${\gamma}$-ray irradiation, there was little difference in Dielectric Constant, Viscosity, and the Induction Period by Rancimat. But, in case of 5.0 KGY, oxidative stability was increased more twice than that of non-irradiation. In the quantity of fatty Acids composition of the extracted soybean oil irradiated with 10.0 KGY, palmitic, oleic and linoleic acids were less increased thanb those of non-irradiation, while stearic, linolenic acids were decreased. In the case of 2.5 KGY irradiation, stearic and oleic acids were increased. 2. The Acid Value of SBO according to the ${\gamma}$-ray irradiation level was almost not change, but was 0.1 lower than that of non-irradiation during incubation (45$\pm$1$^{\circ}C$). The Peroxide Value of SBO with the ${\gamma}$-ray irradiation, was very lower than that of non-irradiation, but its effect on oxidative stability was better of SBO treated with 5.0 KGY and 10.0 KGY. In the Fatty Acids composition of SBO, palmitic, stearic, oleic acids were increased, while linoleic, linolenic acids were decreased during incubation(45$\pm$1$^{\circ}C$). This tendency was more obvious due to the ${\gamma}$-ray level. While heating(180$\pm$1$^{\circ}C$), the Acid Value of SBO treated with the ${\gamma}$-ray irradiation was decreased, the Acid Value of SBO irradiated with 2.5 KGY was the lowest. Also the peroxide Values of SBO treated with 5.0 KGY, 10.0 KGY were very lower than that of non-irradiation. Conjugated Diene Value of SBO was almost unchanged according to the ${\gamma}$-level and heating time. 3. When the methyl linoleate was irradiated with the ${\gamma}$-ray, the Trans Fatty Acid was little produced. In case of SBO with non-irradiation, the trans C18:1 was occured about 6.5~7.9%, but trans C18:2 and C18:3 were not shown, while SBO irradiated with the ${\gamma}$-ray 2.5, 5.0, 10.0 KGY, trans C18:3 and C18:2 amount in SBO were increased according to heating time, but trans C18:3 was little occured. As these results, the effects of the ${\gamma}$-ray irradiation to oil containing food were to cut down the energy for food storage and to increase oxdative stability during storge. And also it was shown to be the best that 10.0 KGY of the ${\gamma}$-ray irradiation would be applied to soybean.

• 한국식품영양과학회지
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• 제35권1호
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• pp.104-108
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• 2006

건고사리에 Co-60 감마선을 0, 3, 5, 7 kGy로 달리하여 조사한 후 습열 조리 조건에 따른 연화정도를 분석하였다. 건고사리의 경도는 5 kGy이상의 조사선량에서 유의적으로 감소하였다(p<0.05). 습열 조리 조건에 따른 고사리의 경도는 조사선량이 높을수록 대조군에 비하여 유의적으로 감소하였다. 고사리의 경도가 대조군에 비하여 $50\%$ 감소되는 시간인 $DT_{50}$은 조사선량이 높을수록 단축되었다. 즉, $60^{\circ}C$에서 조리시 대조군은 23분, 5및 7 kGy 조사군은 $2.2\~5.0$ 분이었다. 건고사리 습열 조리시 연화에 따른 활성화 에너지는 조사선량이 높을수록 크게 낮아져 대조군은 4.30 kcal/mole, 5 및 7 kGy 조사군은 $1.85\~1.88 kcal/mol$이었다. 또한, 조사선량이 높을수록 일정온도에서 습열 조리 시간 경과에 따른 수분함량, 부피 증가율, 수화 복원력은 대조군에 비해 유의적으로 증가하였으나 관능검사 시 이취 및 냄새에 대한 점수는 대조군과 유의적인 차이가 없었다. 이상의 결과로부터 건조 채소류에 적정 선량의 방사선을 조사할 경우 조리시 재수화 및 연화에 필요한 시간 및 에너지를 단축시킬 수 있었다.

• Nuclear Engineering and Technology
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• 제55권3호
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• pp.1071-1083
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• 2023

The on-the-fly energy release per fission (OTFK) model is implemented in STREAM to continuously update the Kappa values during the depletion calculation. The explicit neutron and photon energy distribution, which has not been considered in previous STREAM versions, is incorporated into the existing on-the-fly model. The impacts of the modified OTFK model with explicit neutron and photon heating in STREAM on the power distribution, fuel temperature, and other core parameters during depletion with feedback calculations are studied using several problems from the VERA benchmark suit. Overall, the explicit heating calculation provides a better power map for the feedback calculations particularly when strong gamma emitters are present. Generally, the fuel temperature decreases when neutron and photon heating is employed because fission neutrons and gamma rays are transported away from their points of generation. This energy release model in STREAM indicates that gamma energy accounts for approximately 9.5%-10% of the total energy released, and approximately 2.4%-2.6% of the total energy released will be deposited in the coolant for the VERA 5, NuScale, and Yonggwang Unit 3 2D cores.