• Journal of Radiation Industry
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• v.7 no.1
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• pp.15-21
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• 2013

The detection characteristics of irradiated spices were investigated depending on radiation sources and doses by photostimulated luminescence (PSL) and Thermoluminescence (TL). 6 kinds of spices (turmeric, onion powder, red pepper, basil, parsley, black pepper) were irradiated at 0 to 10 kGy under ambient conditions by both a $^{60}Co$ gamma irradiator and an electron beam (EB) accelerator, respectively. The PSL analysis showed negative results for non-irradiated spices, while irradiated spices gave intermediate and positive value, which presented the limited potential of PSL technique. In TL measurement, TL glow curves on non-irradiated samples appeared at about $300^{\circ}C$ with low intensity. All irradiated samples were easily distinguishable through radiation-specific strong TL glow curves with maximum peak in range of $150{\sim}200^{\circ}C$. TL ratio ($TL_1/TL_2$) obtained by a re-irradiation step could verify the detection result of $TL_1$ glow curves, showing ratios lower than 0.1 in the non-irradiated sample and higher than 0.1 in irradiated ones. Therefore, in PSL measurement, the identification of irradiated spices showed more clear results in electron beam irradiated samples. TL analysis showed obvious difference between non-irradiated and irradiated samples in gamma ray and electron beam irradiated samples.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.152-157
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• 2001

Accumulated photon counts in immediate measurement after irradiation of marjoram, basil and thyme were shown to be below 625$\pm$162, 577$\pm$178 and 1261$\pm$640 Pc, respectively. The accumulated photon counts increased linearly with increasing irradiation doses up to 5 kGy and slightly increased from 5 kGy to 10 kGy. This trend was similar after storage periods. According to storage conditions, the difference of the accumulated photon counts was net clearly observed. The accumulated photon counts of irradiated spice samples decreased with increasing storage periods. The rate of decrease was higher in 5 and 10 kGy irradiated samples than that in 1 kGy, and in room conditions than that in darkroom conditions. The photon counts of the irradiated spice samples measured for 120 s were higher than those measured for 60 s. The irradiated spice samples showed higher photon counts than those of unirradiated samples in both room and darkroom conditions during all the storage periods. These results indicate that detection of irradiation was still possible after 24 weeks, although the PPSL signal of all spice samples decreased with increasing storage times.

• Journal of Radiation Protection and Research
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• v.45 no.1
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• pp.26-34
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• 2020

Background: We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. Materials and Methods: General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. Results and Discussion: The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers' knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. Conclusion: It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food.

• Nutrition Research and Practice
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• v.8 no.5
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• pp.595-601
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• 2014

BACKGROUND/OBJECTIVES: Educational interventions targeted food selection perception, knowledge, attitude, and behavior. Education regarding irradiated food was intended to change food selection behavior specific to it. SUBJECTS AND METHODS: There were 43 elementary students (35.0%), 45 middle school students (36.6%), and 35 high school students (28.5%). The first step was research design. Educational targets were selected and informed consent was obtained in step two. An initial survey was conducted as step three. Step four was a 45 minute-long theoretical educational intervention. Step five concluded with a survey and experiment on food selection behavior. RESULTS: As a result of conducting a 45 minute-long education on the principles, actual state of usage, and pros and cons of irradiated food for elementary, middle, and high-school students in Korea, perception, knowledge, attitude, and behavior regarding the irradiated food was significantly higher after the education than before the education (P < 0.000). CONCLUSIONS: The behavior of irradiated food selection shows high correlation with all variables of perception, knowledge, and attitude, and it is necessary to provide information of each level of change in perception, knowledge, and attitude in order to derive proper behavior change, which is the ultimate goal of the education.

• Preventive Nutrition and Food Science
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• v.6 no.1
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• pp.23-28
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• 2001

A study was carried out to establish a detection method of irradiated shellfish through thermoluminescence (TL). The TL intensity of first glow curves for irradiated bloody, freshwater, and short-neck shellfish increased from control until 5 kGy and increased slightly room 5 kGy until 10 kGy. Maximum TL temperatures of all irradiated samples tested were below 23$0^{\circ}C$, within temperature interval of 150~25$0^{\circ}C$ recommended for evaluation. Since just in control, glow curve ratios of G3 and G4 calculated from re-irradiated (1 kGy) bloody, freshwater and shortneck were over 0.5, detection in control was possible. However, as glow curve ratios after three months were below 0.5, detection by glow curve ratios after three months was impossible. Gl, which calculated from unirradiated samples, exhibited below 0.1, they were classified as unirradiated. In all samples, all the irradiated shellfish could be classified correctly as irradiated by hemaximum TL temperatures and shape of the second glow curve because those were shown in a lower temperature region than those of the first glow curve.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.339-343
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• 1998

Gamma-irradiated chicken at dose levels of 0.1 to 10 kGy was subjected to detection of radiation-induced hydrocarbons whether irradiated or not. The hydrocarbons extracted from chicken fat were separated by florishil column chromatography and identified with GC-FID and GC/MS methods. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1, 7-hexadecadiene and 8-heptadencene were detected as major compounds , Remarkably radiation-induced hydrocarbons in irradiated chiken were detected at 0.5kGy and over. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.232-235
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• 2010

This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a model system for processed meat products. Red and black pepper powders were irradiated at 0, 5.0, 7.5, and 10 kGy, and pork patties were formulated with the spice at irradiated pepper concentrations of 0.1% and 0.5%. PSL was then used to estimate amounts of light derived from the spice itself and pork patties. The results of PSL analysis showed that red and black pepper powders were determined as positive and presumptive positive, respectively, when irradiated at more than 7.5 kGy. However, when used in pork patties, all samples were negative for irradiation. Thus, PSL may not be useful in detecting irradiated ingredients used in processed meat products.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.252-257
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• 2017

In this study, the physicochemical properties of irradiated (gamma-ray and electron-beam) soybeans with different processing (dry and powder) and origins (Korea, China, and USA) were investigated and compared. The results of photostimulated luminescence (PSL) screening indicated that all non-irradiated soybeans showed photon counts (PCs) ${\leq}700$, while all irradiated soybeans showed positive values-gamma-ray 5,815-39,591 count/min; electron beam 5,791-60,055 count/min. The results of thermoluminescence (TL) analysis of all irradiated soybeans indicated that the $TL_1$ glow curves exhibited maximum peaks at 150-250. TL ratio of irradiated samples was ${\geq}0.1$; therefore, the clear identification of irradiated samples was guaranteed by analysis of the $TL_1$ curve shape and TL ratios. The results of electron spin resonance (ESR) signal of 3 irradiated and dried soybeans showed two side peaks mutually spaced at 6.0 mT (cellulose radical). Non-specific signal was detected for all irradiated soybean powders; hence, ESR analysis could not be performed.

• Journal of the Korea Convergence Society
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• v.9 no.8
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• pp.87-94
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• 2018

This study was conducted to determine the recognition and behavior of female workers on irradiated food. A total of 326 surveys have been analyzed. The results of the study showed that the level of knowledge was 3.411 points and the level of recognition was 2.542 points. There was a significant difference in purchase of irradiated food by level of education, affiliation, and job type; in consumption of irradiated food by affiliation, level of education, job type and work experience; in preventive behavior of irradiated food by affiliation, work experience and job type. In a correlation analysis on the factors of irradiated food, those with more knowledge and better recognition had more experience of purchase and consumption. However, preventive behavior had no significant correlation with knowledge, recognition, purchase and consumption. Therefore, for a rational selection of irradiated food, it is important to provide information and safety training on them.