• Nuclear Engineering and Technology
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• v.54 no.1
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• pp.30-35
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• 2022

In a nuclear reactor, gamma radiation is the dominant energy deposition in non-fuel regions. Heat is generated upon gamma deposition and consequently affects the mechanical and thermal structure of the material. Therefore, the safety of samples should be carefully considered so that their integrity and quality can be retained. To evaluate relevant parameters, an in-core gamma thermometer (GT) was used to measure gamma heating (GH) throughout the operation of the McMaster nuclear reactor (MNR) at four irradiation sites. Additionally, a Monte Carlo reactor physics code (Serpent-2) was utilized to model the MNR with the GT located in the same irradiation sites used in the measurement to verify its predictions against measured GH. This research aids in the development of modeling, calculation, and prediction of the GH utilizing Serpent-2 as well as implementing a new GH measurement at the MNR core. After all uncertainties were quantified for both approaches, comparable GH profiles were observed between the measurements and calculations. In addition, the GH values found in the four sites represent a strong level of radiation based on the distance of the sample from the core. In this study, the maximum and minimum GH values were found at 0.32 ± 0.05 W/g and 0.15 ± 0.02 W/g, respectively, corresponding to 320 Sv/s and 150 Sv/s. These values are crucial to be considered whenever sample is planned to be irradiated inside the MNR core.

• Food Science and Preservation
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• v.6 no.1
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• pp.48-54
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• 1999

The effect of irradiation of heat treatment either alone or in combination on the shelf-life of mixed mountain edible herb drinks (MMEHD) was investigated during storage. The MMEHD made from fresh Spuriopinella bracycarpar, Ligularia fischeri and Aster scaber was gamma -irradiated at doses of 0.1 kGy to 1 kGy. Microbial population, color change, vitamin C content, and sensory quality were evaluated during storage at 4, 25 and 35oC. Heated MMEHD induced the growth of total counts, mold and yeast as compared to the non-heated MMEHD. While some reduction in the microbial growth was observed in 1kGy-irradiated groups of both with or without heating. In both groups, L and b values decreased, but a value increased during storage. Also, heating drinks showed increased L and b values and reduced a value, compared to the non-heating drinks. Non-heated drinks showed 82% loss of vitamin C, whereas 25% loss of vitamin C was occurred in the irradiated drinks during storage at 4oC for 4days. In the meanwhile, non-irradiated heating drinks showed 99% loss of vitamin C, but irradiated heating drinks showed 58-65% reduction of vitamin C. Non-irradiated drinks without heating showed more bright color than irradiated ones, but irradiated drinks showed more enhanced brightness during storage. Also, irradiated drinks showed better falvor, sensory quality, and overall acceptability than non-irradiated drinks.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.120-124
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• 2007

The thermal degradation kinetics of alpha-, gamma- and delta-tocopherols was studied during heating at 100, 150 200 and 250$^{\circ}C$ for 5, 15, 30 and 60 min in the absence of oxygen. The tocopherols were separated by HPLC using a reversed phase ${\mu}$-Bondapak C$_{18}$-column with two kinds of elution solvent system in a gradient mode. The kinetics for degradation of ${\alpha}$-, ${\gamma}$- and ${\delta}$-tocopherols was analyzed as a function of temperatures and times. The degradation of tocopherols was described by the first-order kinetics in the absence of oxygen. The rate of tocopherols degradation was dependent on heating temperatures. The degradation rate constants for ${\alpha}$-, ${\gamma}$ and ${\delta}$-tocopherols showed an increasing trend as the heating temperature increased. The magnitude order of the experimental activation energy was ${\delta}$->${\gamma}$->${\alpha}$-tocopherol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.848-853
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• 2001

This research was conducted to study the effects on antigenicities (allergenicity) and structural changes of gamma-irradiated hen’s egg albumin (ovalbumin, OVA) by heating. Three groups of OVA solution (2.0 mg/mL) were prepared; 1) heat treatment; 2) irradiation after heating; 3) heating after irradiation. Samples were isothermally heated and/or irradiated at the absorption dose of 10 kGy. Competitive indirect ELISA was individually formatted with egg-allergic patients IgE (P-IgE), and mouse murine monoclonal IgG (M-IgG) and rabbit polyclonal IgG (R-IgG) for evaluating bindinhg abilities of antibodies to OVA in the sample solutions. Binding abilities of antibodies to thermally denatured OVA were changed : R-IgG to the sample treated with above 6$0^{\circ}C$, M-IgG to that above 7$0^{\circ}C$, and P-IgE to that above 8$0^{\circ}C$, respectively. P-IgE did not well recognize OVA heated at 8$0^{\circ}C$ and the above. However, binding abilities of M-IgG and R-IgG highly in creased. Significant differences of binding abilities were not observed in all samples with the combination of heat treatment and irradiation, regardless the order of the treatment. Turbidity of samples in creased both by heating and by irradiation, and the increase by irradiation was much higher than by heating. These results showed that allergenicity of OVA reduced by gamma irradiation was not affected by heating.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.1570-1574
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• 2008

Various mechanical test were conducted on conventional and crosslinked ultra-high molecular weight polyethylene(UHMWPE) all prepared from the same lot of medical grade GUR 1050 for artificial joint. The conventional materials were not irradiated and treated by heating. The cosslinked materials were irradiated with $25kGy{\sim}200kGy$ by gamma-ray andthen annealed or remelted. Gamma-ray irradiation and heat treatment process were found to significantly impact the crystallinity, and hence the mechanical behavior, of the highly crosslinked UHMWPE. The radiation dose and heating conditions were key predictors of the uniaxial yielding, plastic flow, and failure properties of conventional and highly crosslinked UHMWPE. The correlation model from experiments would be the basic information to enhance the were resistance of artificial joint liner.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• Proceedings of the Korean Ceranic Society Conference
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• 2003.04a
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• pp.232.2-232
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• 2003

• Journal of Welding and Joining
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• v.34 no.2
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• pp.46-53
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• 2016

Effect of heating rate on microstructure of brazed joints with STS 304 Printed Circuit Heat Exchanger (PCHE),which was manufactured as large-scale($1170(L){\times}520(W)){\times}100(T)$, mm), have been studied to compare bonding phenomenon. The specimens using MBF 20 was bonded at $1080^{\circ}C$ for 1hr with $0.38^{\circ}C/min$ and $20^{\circ}C/min$ heating rate, respectively. In case of a heating rate of $20^{\circ}C/min$, overflow of filler metal was observed at the edge of a brazed joints showing the height of filler metal was decreased from $100{\mu}m$ to $68{\mu}m$. At the center of the joints, CrB and high Ni contents of ${\gamma}$-Ni was existed. For the joints brazed at a heating rate of $0.38^{\circ}C/min$, the height of filler was decreased from $100{\mu}m$ to $86{\mu}m$ showing the overflow of filler was not appeared. At the center of the joints, only ${\gamma}$-Ni was detected gradating the Ni contents from center. This phenomenon was driven from a diffusion amount of Boron in filler metal. With a fast heating rate $20^{\circ}C/min$, diffusion amount of B was so small that liquid state of filler metal and base metal were reacted. But, for a slow heating rate $0.38^{\circ}C/min$, solid state of filler metal due to low diffusion amount of B reacted with base metal as a solid diffusion bonding.

• Journal of Institute of Control, Robotics and Systems
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• v.17 no.12
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• pp.1203-1209
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• 2011

In this paper, the degradation evaluation method of VLC (Visible Light Communication) wireless module after high dose rate gamma-ray irradiation using the thermal infrared camera is proposed. First, the heating characteristics of the active devices embedded in the VLC wireless module during the condition of normal operation is monitored by thermal infrared camera. By the image processing technique, the trends of the intensity of the heat emitted by the active devices are calculated and stored. The feature of the blob area including the area of the active devices in the thermal infrared image is extracted and stored. The feature used in this paper is the mean value of the gray levels in the blob area. The same VLC module has been gamma irradiated at the dose rate of about 4.0 kGy/h during 72 hours up to a total dose of 288 kGy. And then, the heating characteristics of the active devices embedded in the VLC wireless module after high dose gamma ray irradiation is observed by thermal infrared camera. The high dose gamma-ray induced degradation of the active devices embedded in the VLC module was evaluated by comparing the mean value of the blob area to the one of the same blob area of the VLC module before the gamma ray irradiation.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.89-94
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• 1973

Discoloration by heating and gamma-radiation of aqueous solutions of two coal-tar food dyes used in meat products was observed. Tartrazin with sodium tri-polyphosphate or cinnamon oil was slightly discolorized by heating at $75^{\circ}C$, but Amaranth was comparatively resistant. Effect of gamma rays of coal-tar food dyes was generally increased with irradiation doses, and especially by the addition of sodium tri-polyphosphate and cinnamon oil. This tendency was higher in Tartrazin than Amaranth. The addition of sodium nitrate and ascorbic acid, and storage at low temperature, however, seems to be effective in decreasing the discoloration of irradiated solutions.