• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.669-675
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• 1989

Fresh mushroom (Agaricus bisporus L.) was irradiated (0, 1, 2, 3kGy) and kept for 20 days at 9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH. Parameters of qualities were investigated on the physical and physiological characteristics. The pileus and stipe on nonirradiated mushroom were expanded and elongated from the 3rd day of storage, there by losing the acceptability as edible samples. After 5 days of storage, 2 to 3kGy of gamma irradiation were especially effective for controllong natural maturation and senescence of fresh mushrooms and so irradiated mushrooms were acceptable more than 20days storage. The texture of irradiated samples was superior to that of nonirradiated samples, even though softening of the tissue occurred during storage. Weight loss was greatest in the nonirradiated sample due to evaporation from an increased surface area resulting from expansion and ripending, which were retarded in the 2 to 3kGy irradiated samples after 5days of storage. These results suggest that the irradiation dose of 2 to 3kGy is apparently effective to extend the shelf life of fresh mushrooms stored at the above-mentioned condition.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.166-172
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• 2003

Changes in the number of microorganisms, chemical composition, and sensory quality of chungkukjang by gamma-irradiation up to 120 kGy were investigated. The total viable cell counts in chungkukjang irradiated with 10 kGy decreased from $10^9\;CFU/g$ of the control to $10^5\;CFU/g$. Proximate chemical composition and pH of chungkukjang were not much affected by irradiation. Acidity of chungkukjang decreased by irradiation with over 20 kGy. Fatty acid contents of chungkukjang irradiated under 20 kGy were the same as those of the nonirradiated ones. Polyunsaturated fatty acids content, decreased at over 40 kGy. The color and odor of chungkukjang were not significantly affected by irradiation up to 20 kGy. Unpalatable odor (p<0.01), off-flavor (p<0.001), and fish-odor (p<0.001) increased, and brown intensity (p<0.05) and acceptability (p<0.001) decreased at over 20 kGy. Results indicate 20 kGy is sufficient to decrease the microbial count of chungkukjang and prevent decrease in the content of polyunsaturated fatty acids.

• KSBB Journal
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• v.23 no.6
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• pp.489-493
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• 2008

Although the seafood cooking drips were the byproducts from the fishery industry and being wasted, it had many nutrients including proteins. In this study, the effect of a gamma irradiation on the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus were investigated. The cooking drips were extracted with 70% ethanol solution, and the extracts were analysed for the protein concentration by three different methods of Lowry, BCA and Kjeldahl. The extracts were irradiated with different doses and the protein contents were compared with respect to the absorbed doses. Total content of the proteins was increased with increasing irradiation dose. The change of protein pattern in the irradiated cooking drips was also confirmed by SDS-PAGE analysis. These results shown that the proteins in cooking drips could be unfolded or aggregated by the irradiation. Therefore, gamma irradiation could be considered as an effective method for extracting useful proteins.

• Applied Microscopy
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• v.37 no.2
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• pp.135-142
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• 2007

This research investigated morphological changes of ovarian follicle according to dose of irradiation when adult mice were exposed to X-rays from 6 MeV LINAC. At day 3 after irradiation of 200 cGy, 400 cGy and 600 cGy X-ray to the hole body of mice, the ovaries collected and stained with TUNEL. The normal follicles and atretic follicles were identified to apoptosis by the staining with TUNEL. In the atretic follicles of the normal ovary, the apoptotic bodies were well appeared and stained brown color. Almost of the follicles following irradiation are stained with TUNEL, but the sensitivity of reaction is weaker than that in irradiation of 400 cGy and 600 cGy X-ray. The granulosa cells of the radiated normal follicle by 400 cGV are shown brown color. In this stage, the nucleus of granulosa cells in the atrectic follicles are condensed and picknotic feature. The size of the radiated follicle by 600 cGy are decreased than the normal follicles. The atropic follicles are filled with apoptotic bodies which change of granulosa cells and theca cells by influence of X-ray. All of cell in the follicles are strongly positive stained with TUNEL by irradiation of 600 cGy.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.9-14
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• 2016

Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.396-401
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• 2000

The effect of gamma-irradiation on quality changes of Samjang, Korean traditional seasoned soy paste, was studied. Samjang was prepared, irradiated at 0, 2.5, 5, 10 kGy, and then stored at $25^{\circ}C$ and $37^{\circ}C$, respectively. Non-irradiated control, sample 2%- ethanol added and sample heated at $80^{\circ}C$ for 30 min were prepared with the same conditions to be compared. The results showed that yeasts were completely eliminated by gamma-irradiation with dose at 2.5 kGy or more, and total bacteria decreased by 5 log cycles with doses at 10 kGy, showing a significant decrease during storage. The gamma irradiation treatment showed repressive effect on the swelling by gas production and browning formation of Samjang during storage. Also, the indicators of enzyme activity, such as amino nitrogen, protease activity and pH change in the gamma irradiation treatment were more stable than control. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for processing Samjang and for maintaining better quality during subsequent storage.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1051-1057
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• 2000

Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$. The sample was irradiated for 15% added salt at the 4th week and for 20% at the 6th week during fermentation with 0, 5 and 10 kGy absorbed doses. The irradiation was applied at optimum stage of fermentation determined when the content of amino nitrogen(AN) arrived approximately 400 mg%. Chemical properties such as amino nitrogen(AN), volatile base nitrogen(VBN), trimethylamine(TMA) and neutral protease activity were examined during whole fermentation. The AN, VBN, TMA and protease activity were not affected immediately after gamma irradiation. The more NaCl concentrations and irradiation dose, the less content of chemical compounds and protease activity was found. From the results of chemical properties, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% and 5 kGy or above were maintained the sound quality during storage compared with the control.

• Journal of radiological science and technology
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• v.33 no.3
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• pp.253-260
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• 2010

The primary focus of this study was to explore the variation in dose distributions of electron beams between different types of construction structure of cut-out blocks embodied in electron cones, given that the structure is considered one of the causes of multiple scattered radiation from electrons which may affect dose distributions. For evaluation, two types of cut-out blocks, divergency and straight, manufactured for this study, were compared in terms of area of interval in distribution of dose, and flatness and symmetric state of surface being radiated. The results showed that divergency cut-out blocks reduced the lateral scattering effects on the thickness of cut-out blocks more substantially than straight ones, leading to more uniform dose distribution at baseline depth. Notably in divergency cut-out blocks, the high dose area decreased more significantly, and more uniform dose distribution was observed at the edge of the irradiated field. This points to a need to consider the characteristics of dose distribution of electron beams when setting up radiotherapy planing at the venues. Therefore, this study is significant as an exploratory work for ensuring high accuracy in dose delivery for patients.

• Journal of radiological science and technology
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• v.44 no.2
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• pp.101-107
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• 2021

The purpose of this study was to evaluate optimal CT scan parameters to minimize patient dose to the irradiation and maintain satisfactory image quality in low-dose chest computed tomography (CT) scans. In a chest anthropomorphic phantom, chest CT scans were performed at different kVp and mA within reference of 3.4mGy in volume CT Dose Index (CTDI_vol). The following quantitative parameters had been statistically evaluated: image noise, signal-to-noise ratio (SNR), contrast-to-noise ratio (CNR), and figure of merit (FOM). Nine radiographers conducted the blind test to select the optimal kVp-mA combination. Results indicated that the kVp-mA combination of 80kVp-90mA, 100kVp-50mA, 120kVp-30mA and 140kVp-30mA were obtained high SNR and CNR. The 120kVp-30mA combination offered good compromise in the FOM, which showed the quality and dose performance. In the blind test, an image of 80kVp-90mA obtained a high score with 4.7 points, and 120kVp-10mA or 140kVp-10mA with a low tube current were observed severe noise and poor image quality, thus resulting in decreased diagnostic accuracy. On the other hand, in the combination of high kVp and high mA(140kVp-90mA), the image quality was improved, but the radiation dose was also increased. the FOM value of 140kVp-90mA was lower than 120kVp-30mA. The application of appropriate scan parameters in low-dose chest CT scans produced satisfactory results in dose and image quality for the accuracy of the clinical diagnosis.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.82-89
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• 1983

In order to develop a commercial storage method of onions by irradiation combined with natural low temperature, two local varieties of onions, precocious species and late ripening, were stored at natural low temperature storage room ($450{\times}650{\times}250cmH.$; year-round temperature change, $2{\sim}17^{\circ}C$; R.H., $80{\sim}85%$) on batch scale following irradiation with optimum dose level. Precocious and late varieties were all sprouted after five to seven months storage, whereas $10{\sim}15$ Krad irradiated precocious variety was $2{\sim}4%$ sprouted after nine months storage, but sprouting was completly inhibited at the same dose for late variety. The extent of loss due to rot attack after ten months storage were $23{\sim}49%$ in both control and irradiated group of precocious variety but those of late variety were only $4{\sim}10%$. The weight loss of irradiated precocious variety after ten months storage was $13{\sim}16$, while that of late variety was $5.3{\sim}5.9%$ after nine months storage. The moisture content, during whole storage period, of two varieties were $90{\sim}93$ with negligible changes. The total sugar content differed little with varieties and doses immediatly after irradiation, but decreased by the elapse of storage period. 33.6% of its content was decreased in control and 12.5% in irradiated group but $20{\sim}26$ decreased in both control and irradiated group of late variety after nine months storage. No appreciable change was observed immediately after irradiation irrespective of variety and dose, but decreased slightly with storage. Ascorbic acid content of precocious variety was increased slightly with dose immediately after irradiation, but those of late variety decreased slightly. Ascorbic acid content were generally decreased during whole storage period. An economical preservation method of onions appliable to late variety, would be to irradiate onion bulbs at dost range of $10{\sim}15$ Krad followed by storage at natural low temperature storage room.