• Food Science and Preservation
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• v.16 no.2
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• pp.211-216
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• 2009

This study determined the photostimulated luminescence(PSL), thermoluminescence(TL), and electron spin resonance(ESR) properties of wheat and corn irradiated with 0-10 kGy of gamma-ray or electron-beam. PSL values of both irradiated grains, regardless of radiation source, were 241-429 photons/sec in nonirradiated samples(negative values, defined as ${\leq}700$ photons/60 sec) and 5,528-40,870 photons/60 sec in irradiated ones(positive values, defined as ${\geq}5,000$ photons/sec), thereby distinguishing irradiated from nonirradiated samples. The TL glow curves($TL_1$) peaked at around $300^{\circ}C$ in nonirradiated samples, but at about $180^{\circ}C$ in irradiated samples, at high intensities, regardless of radiation source. The TL ratios($TL_1/TL_2$) calculated to strengthen $TL_1$ data reliability were less than 0.03 for nonirradiated samples and over 0.20 for irradiated materials, in good agreement with threshold values for nonirradiated(${\leq}0.1$) and irradiated(${\geq}0.1$) samples. ESR analysis was not applicable in identification of irradiated wheat and corn. Electron-beam irradiation resulted in higher PSL and TL signals than did gamma-rays, at the same applied doses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.609-614
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• 2002

The characteristics of thermoluminescence (TL) and electron spin resonance (ESR) and organoleptic qualities of gamma-irradiated raisin and dried banana were investigated during storage at 4$^{\circ}C$ for 6 months. The minerals separated from non-irradiated raisins showed TL glow curve (TL$_1$) with very low intensity around 200~30$0^{\circ}C$, while the irradiated samples at 1 kGy or more showed glow curves with higher intensity around 18$0^{\circ}C$, with linear increase by irradiation dose ($R^2$=0.9684), which made it possible to identify irradiated samples during 6 months. Moreover, TL ratios (TL$_1$/TL$_2$) through the reirradiation step at 1 kGy enhanced confidence in the identification of irradiated raisins. The ESR signals of multicomponent lines resulted from crystalline sugar radicals were shown in irradiated banana, identifying irradiated samples. The ESR signal intensity was dependent on irradiation doses ($R^2$=0.8977) and the signals were stable enough to be detected by 6th month after storage. Considering tile marketability of irradiated dried fruits during 6 months at low temperature TL and ESR analyses were shown suitable for the identification of irradiated raisins and dried banana, respectively.

• Korean Journal of Materials Research
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• v.28 no.3
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• pp.159-165
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• 2018

In order to increase the efficiency of the sputtering method widely used in thin film fabrication, a dc sputtering apparatus which supplies both high frequency and magnetic field from the outside was fabricated, and cobalt thin film was fabricated using this apparatus. The apparatus can independently control the applied voltage, the target-substrate distance, and the target current, which are important parameters in the sputtering method, so that a stable glow discharge is obtained even at a low gas pressure of $10^{-3}$ Torr. The fabrication conditions using the sputtering method were mainly performed in $Ar+O_2$ mixed gas containing about 0.6 % oxygen gas under various Ar gas pressures of 1 to 30 mTorr. The microstructure of Co thin films deposited using this apparatus was examined by electron diffraction pattern and X-ray techniques. The magnetic properties were investigated by measuring the magnetization curves. The microstructure and magnetic properties of Co thin films depend on the discharge gas pressure. The thin film fabricated at high gas pressure showed a columnar structure containing a large amount of the third phase in the boundary region and the thin film formed at low gas pressure showed little or no columnar structure. The coercivity in the plane was slightly larger than that in the latter case.

• Analytical Science and Technology
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• v.12 no.6
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• pp.558-564
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• 1999

A method for measuring archaeological dose of Packjae pottery shards using thermoluminescence dosimetry(TLD) has been studied. TL measurement has been achieved using quartz crystals in the size range of 90 to $125{\mu}m$ diameter extracted from the pottery shards. The stable temperature region of the TL glow curve which is devoid of anomalous fading components was identified by the plateau test and found to exist from 265 to $300^{\circ}C$. The archaeological dose of the pottery shards was estimated to be 7.43 Gy using the dose calibration curves obtained from sequential irradiation of $^{137}Cs$ gamma source to the samples and TL measurement of natural samples.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.1-5
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• 2005

Photostimulated luminescence (PSL), thermoluminescence (TL), electron spin resonance (ESR), and direct epiflourescent filter technique/aerobic plate count (DEFT/APC) were applied to detect dried green, black, and oolong teas irradiated between 0-10 kGy. Teas irradiated at 2.5 kGy and higher showed over 5000 photon counts/60 sec, while non-irradiated teas yielded 650-1000 photon counts/60 sec. TL glow curves for minerals separated from teas were detected at about $300^{\circ}C$ with low intensity in non-irradiated samples, whereas around $150^{\circ}C$ with high intensity in all irradiated samples. Ratio of $TL_1/TL_2$ based on re-irradiation step, showing lower than 0.1 and higher than 1.44 for non-irradiated and irradiated samples, respectively, enhanced reliability of TL results. ESR measurements for irradiated teas showed signals specific to irradiation. Log DEFT/APC ratio increased with irradiation dose; this result could be applied to identify irradiated tea samples.

• Analytical Science and Technology
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• v.22 no.2
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• pp.152-158
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• 2009

In this study, we made a new discharge source improving previous SPI source to ionize softly organic compounds. The new SPI source consists of two electrodes as a hollow mesh cathode of half cylindrical shape and a hollow anode. We optimized the geometrical parameter of the SPI source by investigating the I-V curves at the various distance between the cathode and the anode. As the results, we found stable conditions of the soft plasma on broad range of the current and the voltage. The new SPI source attached to quadrupole mass spectrometer (QMS), and we obtained the mass spectra of dichloromethane (DCM). The fragment patterns of DCM appeared similarly with the pattern of electron ionization (EI).

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.256-261
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• 2014

This study was conducted to determine the effect of gamma-ray and electron-beam irradiation on dried spices (black pepper, red pepper, parsley, and basil) using the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods. The spices were irradiated at 0, 1, 5, and 10 kGy. All non-irradiated spices had photon counts (PCs) less than 700 PCs. The PCs of three irradiated spices (red pepper, parsley, and basil) were clearly distinguishable from those of non-irradiated ones, exhibiting PSL signals higher than 5000 PCs. However, negative PSL counts (<700 PCs) were obtained for most irradiated black pepper, except those irradiated with 5 kGy gamma rays and 10 kGy electron-beams. TL glow curves of the irradiated spices showed a higher peak at $150-250^{\circ}C$. TL ratios were found to be less than 0.1 for non-irradiated spices and higher than 0.1 for irradiated ones. No ESR signal was observed for any irradiated spice except red pepper, which displayed cellulose-based ESR spectra. Therefore, the results suggest that the PSL, TL, and ESR methods are effective detection techniques for dried spices irradiated with electron beams as well as gamma rays.

• Food Science and Preservation
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• v.9 no.1
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• pp.19-27
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• 2002

The effect of gamma irradiation was investigated on the microbiological and physicochemical qualities of boiled-dried anchovies (large- and smallsized) packed in PVC film (0.06 ㎜) during storage at 15$\pm$1$\^{C}$ for 6 months. On the other hand, thermoluminescence characteristics of minerals extracted from the sample were analyzed to evaluate its possibility in detecting the irradiated anchovies. The samples were contaminated by microbial levels of 104∼106 CFU/g in total aerobic bacterial counts and negative in coliforms, which were different depending on the sample sizes. Gamma irradiation at 3 kGy was effective for improving the hygienic quality of both samples for 6 months, keeping the microbial population less than 20 CFU/g. Besides it was not detrimental to the quality attributes, such as instrumental color parameters L, a, b, ΔE), browning, TBA value, volatile basic nitrogen, trimethylamine-N and sensory properties(appearance, color, odor, tape, overall acceptability). However, storage conditions (time, temperature, packing) showed a critical factor nfluencing the quality changes of dried anchovies. Thermoluminscence analysis was prove to distinguish irradiated from non-irradiated anchovies by comparing both temperature at which glow curves appear and the curve intensity, that was possible even after 6 months at - 20$\^{C}$.

• Journal of Radiation Protection and Research
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• v.26 no.1
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• pp.7-12
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• 2001

Sintered LiF:Mg,Cu,Na,Si thermoluminescence (TL) pellets were developed for application in radiation dosimetry. In the present study, the TL dosimetric properties of LiF:Mg,Cu,Na,Si TL pellets have been investigated for emission spectrum, dose response, energy response, and fading characteristics. LiF:Mg,Cu,Na,Si TL pellets were made by using a sintering process, that is, pressing and heat treatment from TL powders. Photon irradiations for the experiments were carried out using X-ray beams and a $^{137}Cs$ gamma source at the Korea Atomic Energy Research Institute (KAERI). The average energies and the dose were in the range of 20-662 keV and $10^{-6}-10^{-2}\;Gy$, respectively. The glow curves were measured with a manual type TLD reader(System 310, Teledyne) at a constant nitrogen flux and a linear heating rate. For a constant heating rate of $5^{\circ}C\;s^{-1}$, the main dosimetric peak of glow curve appeared at $234^{\circ}C$, the activation energy was 2.34 eV and frequency factor was $1.00{\times}10^{23}$. TL emission spectrum is appeared at the blue region centered at 410 nm. A linearity of photon dose response was maintained up to 100 Gy. The photon energy responses relative to $^{137}Cs$ response were within ${\pm}20%$ at overall photon energy region. The fading of TL sensitivity of the pellets stored at the room temperature was not found for one year.

• Food Science and Preservation
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• v.13 no.1
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• pp.50-54
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• 2006

The identification characteristics of inadiated dried onion and garlic at 1, 4 and 7 kGy were investigated by analyzing their photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR). The PSL results showed that the photon counts of non-irradiated dried onion were less than 700 (negative) and those of irradiated samples at 1kGy or more were over 5000 (positive), making it possible to discriminate non-irradiated onions from irradiated ones. However, the intermediate counts (700-5000) were observed in irradiated garlic at 1 and 4 kGy, even though positive counts were measured in 7 kGy group. Radiation-induced TL glow curves $(TL_1)$ were measured at $150^{\circ}C$ range in both irradiated onion and garlic samples at 1 kGy or more, which could identify irradiated groups. Furthermore, determination of TL ratios $(TL_1/TL_2)$ for both samples could verify the above results. It was found, however, that ESR spectroscopy was not suitable for the detection of irradiated dried onion and garlic.