Effects Of E-beam Irradiation Research Articles

The effects of E-beam irradiation and microwave combination treatment on the morphology, structure and physicochemical properties of red adzuki bean starch

This study investigated the effects of microwave (MW, 300W, 900W), electron beam irradiation (EBI, 8, 24 KGy), and their combination (MW-EBI, EBI-MW) on the morphology, structure and physicochemical properties of red adzuki bean starch. MW or EBI treatments had little effect on starch morphology, but high-frequency MW and high doses of EBI combined modification resulted in starch granule cracking. Both EBI and MW treatments retained the C-type crystalline structure of the starch but reduced the relative crystallinity, Mw, and short-range ordering. Besides, starch's short chain (A, B1) content, pasting temperature, solubility, and RDS content were significantly increased. In contrast, long chain (B2, B3), SDS + RS content, ΔH, SP, and RDS content were decreased considerably after MW and EBI treatments. Furthermore, the effect of MW and EBI combined modification on starch was higher than the single modification, and the MW-EBI modification was more effective than EBI-MW. Therefore, this study provides a green and efficient method to modify starch, which helps to broaden the scope of starch application.

Effects of electron‐beam irradiation on postharvest strawberry quality

To safeguard the ecosystem and facilitate the international trade of fresh agricultural products, phytosanitary treatments, particularly newly emerged electron-beam (e-beam) irradiation, are recommended because they are eco-friendly and do not adversely affect postharvest preservation. However, the effects of this technique on “Maehyang” strawberries are unknown. Therefore, herein, the effects of e-beam irradiation (≤1 kGy) on postharvest preservation of strawberry during storage were evaluated. E-beam irradiation reduced the microbial population, decay extent, and weight loss of strawberries in a dose-dependent manner without affecting total soluble solids content, pH, and titratable acidity. During storage, total/individual phenolic contents, total anthocyanin content, and antioxidant activities of irradiated fruits increased more slowly than those of non-irradiated fruits and maximized at the end of the storage. E-beam irradiation prevented sensory degradation and color and firmness changes. Therefore, the e-beam-irradiation-based phytosanitary treatment can efficiently mitigate the deterioration of consumer acceptance and improve postharvest preservation of strawberries. Practical applications E-beam irradiation of strawberries with a 1-kGy dose resulted in microbial decontamination, reduction in decay extent and weight loss, inhibition of color, firmness and chemical quality changes, and sensory quality retention without adversely affecting fruit quality parameters such as total soluble solid content, pH, and titratable acidity during storage. Thus, low-dose e-beam irradiation can be used for the phytosanitary treatment of strawberry to improve postharvest preservation and sensory quality. The easy transportation of these treated strawberries to otherwise unreachable distant market, as evident from our results, and the product quality improvements such as better sensory and color characteristics open opportunities for new markets and increase consumer acceptance, even at higher prices.

Effect of E-Beam Irradiation on Microbial Load, Stability of Active Components, and Anti-Inflammatory Activity of Cnidii Rhizoma and Alismatis Rhizoma.

To reduce microbial loads in medicinal herbs, Cnidii Rhizoma and Alismatis Rhizoma were subjected to electron-beam (e-beam) irradiation at doses (≤10 kGy) as permitted by the Korean Food Code. The effects of e-beam irradiation on the microbial load, stability of the active components, and anti-inflammatory activity of medicinal herbs were determined. We observed that the total aerobic bacteria (TAB; 4.0-7.0 log CFU/g), yeasts and molds (Y&M; 3.3-6.8 log CFU/g), and coliform counts (CC; 3.2-3.8 log CFU/g) in both herb samples were effectively reduced in a dose-dependent manner, resulting in acceptable levels of <3.0 log CFU/g in TAB and Y&M and negative in CC at 10 kGy irradiation. The concentration of the active components (0.87-4.22 mg/g) of Cnidii Rhizoma, including z-ligustilide, chlorogenic acid, senkyunolide A, and ferulic acid, in order of prevalence and those (0.86-2.76 mg/g) of Alismatis Rhizoma, including Alisol B acetate and Alisol B, were not changed at irradiation doses of ≤10 kGy. The extracts of e-beam irradiated Cnidii Rhizoma and Alismatis Rhizoma showed a reduced production of inflammation-related factors, such as nitric oxide, prostaglandin E2, interleukin (IL)-1β, and IL-6, in a concentration-dependent manner, which was induced by lipopolysaccharide in RAW 264.7 cell. However, there was no significant difference observed at e-beam irradiation doses of 0, 1, 5, and 10 kGy. Thus, we confirm that e-beam irradiation up to 10 kGy was effective for the control of microbial load in Cnidii Rhizoma and Alismatis Rhizoma without causing considerable changes in their major active components and anti-inflammatory activity. The results show the potential of e-beam application for sanitization of medicinal herbs.

Structural Transformation of Mo-Doped In2O3 Nanotubes by Electron-Beam Irradiation

Structural transformation of Mo-doped In2O3 nanotubes (Mo-In2O3 NTs), induced by electron-beam (e-beam) irradiation, was characterized by a high-resolution transmission electron microscope. Results showed that uniform Mo-In2O3 NTs were prepared by electrospinning, where a small amount of Mo additives (5 mol%) could incorporate into the In2O3 NTs to form Mo-In-O solid solution. However, a large number of ultrafine nanoparticles would gradually generate on the surface of Mo-In2O3 NTs after exposure to e-beam irradiation, which were further confirmed to be the nonstoichiometric MoOx. The effects of e-beam irradiation (exposure time and dose rate) and calcination temperature of products were also discussed. This new strategy can be adopted to design some novel nanostructures, which may have great potential applications in nanofabrication and emerging nanodevices.

Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage

Abstract The effects of e-beam irradiation on changes in amino acids, fatty acids, and volatiles in smoked duck meat were investigated during refrigerated storage (0, 20, and 40 days) at 4 °C. Irradiation at 1.5 to 4.5 kGy led to significant variation in hydrolyzed amino acids (HAA), free amino acids (FAA), fatty acids, and volatile profiles. HAA contents did not show significant difference with respect to the applied irradiation dose, however FAA level significantly decreased according to a dose-dependent manner and storage time. Fatty acids showed a dose-dependent decrease but there was little effect of storage periods during 40 days. Trans-fatty acids were not observed in irradiated and non-irradiated smoked duck meat. The levels of acids and sulfur compounds decreased with increasing irradiation doses and storage periods, whereas alcohols, aldehydes, and phenols increased as the storage periods increased. Thus, optimum dose of irradiation Industrial relevance Effects of e-beam irradiation were investigated on amino acids, fatty acids, and volatile profiles in smoked duck meat. E-beam irradiation applied at different doses may affect the contents of both hydrolyzed as well as free amino acids of smoked duck meat. The current research findings present the potential implications regarding effects of e-beam irradiation treatment on smoked duck meat during storage.

Electron-beam irradiation as an alternative to preserve nutritional, chemical and antioxidant properties of dried plants during extended storage periods

According to current market demands, there is an increasing need for improved conservation methodologies. In addition to an extension in shelf-life, food products should preserve their compositional integrity and bioactive properties throughout storage time. Irradiation technology has been progressively considered as a feasible conservation technology. Electron-beam irradiation, in particular, might be predominantly suitable to be applied in food products with reduced thickness, such as aromatic and medicinal plants. In this study, the effects of e-beam irradiation on chemical, nutritional and antioxidants parameters of different plant species were evaluated. To assess the potential of this technology over extended periods, plant samples were stored for the first time up to a maximum of 18 months. Despite some heterogeneity among the effects produced in each plant species, electron-beam treatment attenuated the reduction of individual compounds (primarily, free sugars, organic acids, tocopherols and polyunsaturated fatty acids) verified in non-irradiated samples, showing its potential as an alternative conservation technology.

Synthesis of TiO2nanoparticles induced by electron beam irradiation and their electrochemical performance as anode materials for Li-ion batteries

ABSTRACT We introduce a new synthesis method to prepare small TiO 2 nanoparticles with a narrow particle size distribution, whichis achieved by electron beam (E-beam) irradiation. The effects of E-beam irradiation on the synthesis of TiO 2 nanoparticlesand the electrochemical performance of TiO 2 nanoparticles as alternative anode materials for Li-ion batteries are investi-gated. The TiO 2 nanoparticles induced by E-beam irradiation present better cycling performance and rate capability thanthe TiO 2 nanoparticles synthesized by normal hydrolysis reaction. The better electrochemical performance is attributed tosmall particle size and narrow particle size distribution, resulting in the large surface area that provides innumerable reacti onsites and short diffusion length for Li + through TiO 2 nanoparticles.Keywords : TiO 2 , nanoparticle, electron beam irradiation, anode material, Li-ion battery Received October 23, 2014 : Accepted January 27, 2015 1. Introduction Titanium oxide (TiO 2

The influence of electron-beam irradiation on the chemical and the structural properties of medical-grade polyurethane

Thermo plastic polyurethane (TPU) provides excellent bio-compatibility, flexibility and good irradiation resistance; however, extremely high irradiation doses can alter the structure and the function of macromolecules, resulting in oxidation, chain scission and cross-linking. In this study, the effects of e-beam irradiation on the medical-grade thermo plastic polyurethane were studied. Changes in the chain length and their distribution, as well as changes in the molecular structure were studied. The GPC (gel permeation chromatography) results show that the oxidative decomposition is followed by a decrease in the molecular mass and an increase in polydispersity. This indicates a very inhomogeneous degradation, which is a consequence of the specific course and of the intensity of oxidative degradation. This was confirmed by means of mechanical property measurements. Overall, this study demonstrated that medical-grade TPU was affected by radiation exposure, particularly at high irradiation doses.

발수가공 시 전자빔 조사가 화학재생 폴리에스터 직물의 발수효과와 내세탁성에 미치는 영향

The effects of e-beam irradiation on water-repellency and washing durability of water-repellent finished chemically-recycled PET(CR-PET) fabrics were investigated. As results, more doses of e-beam irradiation damaged the fabric surface more severely. It was thought because the high densed energy was formed, where the more e-beam was converged. The contact angle measurement showed that as the dose of e-beam irradiation increased, water wettability of the CR-PET fabric increased slightly. It was thought to be due that the surface etching by e-beam irradiation let water droplet permeate into the fabric surface better. The concentration of the water-repellent finishing agent was more important factor than curing temperature as finishing parameter. It was considered because the water-repellent finishing agent used in this study got to cure sufficiently at low temperature. Consequently, e-beam irradiation improved the washing durability of water-repellent finishing on the CR-PET fabrics.

Effects of E-beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets

Summary The effects of vacuum packaging followed by E-beam irradiation treatment on the shelf life of common carp (Cyprinus carpio) fillets were studied by measuring biogenic amines and sensory analysis. Samples were irradiated at doses of 0.10, 0.50, 1.0 and 2.0 kGy. Putrescine, cadaverine, histamine and tyramine showed very good correspondence with the irradiation dose and the time of storage. Spermine, spermidine, tryptamine and phenylethylamine did not show statistically significant changes with the time of storage. According to the sensory assessment and biogenic amines index (BAI), the shelf life of unirradiated common carp fillets was found to be approximately seven days. The 1 and 2 kGy irradiation doses extended the shelf life of samples up to 66 and 77 days, respectively. High values of correlation coefficients (r < −0.86) between BAI and sensory evaluation indicated that BAI could be considered as a quality indicator of common carp fillets.

English

Effects of e-beam irradiation at different doses upto 600 kGy on injection moulded nylon 66 specimens have been investigated by solution viscosity measurement and Fourier Transform Infrared (FTIR) spectroscopy. The results of gel content and viscosity indicate that e-beam irradiation generates crosslinked structure among the polymer chains. The uncrosslinked sol portion of the irradiated nylon 66 was also affected and resulted in a decrease in chain length as reflected in the results obtained from viscosity measurement. From FTIR spectra analysis, it was found that crystallinity of nylon 66 was considerably affected upon e-beam irradiation. The decrease of N-H stretch absorbance value of irradiated nylon 66 in comparison to the pristine nylon 66, indicates the loss of hydrogen bonding due to irradiation which resulted in decrease in crystallinity

Effects of E-Beam Irradiation on the Chemical, Physical, and Electrochemical Properties of Activated Carbons for Electric Double-Layer Capacitors

Activated carbons (ACs) were modified via e-beam irradiation at various doses for use as an electrode material in electric double-layer capacitors (EDLCs). The chemical compositions of the AC surfaces were largely unchanged by the e-beam irradiation. The ACs treated with the e-beam at radiation doses of 200 kGy exhibited higher nanocrystallinity than the untreated ACs. The specific surface areas and pore volumes of the e-beam irradiated ACs were also higher than those of the untreated ACs. These results were attributed to the transformation and degradation of the nanocrystallinity of the AC surfaces due to the e-beam irradiation. The specific capacitance of the ACs treated with the e-beam at radiation doses of 200 kGy increased by 24% compared with the untreated ACs, and the charge transfer resistance of the ACs was decreased by the e-beam irradiation. The enhancement of the electrochemical properties of the e-beam irradiated ACs can be attributed to an increase in their specific surface area and surface crystallinity.

A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells

The effects of electron beam irradiation and heat treatments on the variability of inactivation of Bacillus cereus spores (CECT 131/ATCC 10876) and of the lag phase of single surviving cells have been studied. In general, dispersion in the number of survivors increased as the stress became more intense. A polynomial relationship was derived between the coefficient of variation of the survivor number and the inactivation achieved. Heat treatments caused wider distributions than irradiation for the same substrate and for a similar degree of microbial inactivation. Increasing the intensity of the inactivation treatment lengthened the lag phase of survivors and increased its variability. Comparison of lag phases of heated and irradiated spores did not show any clear relationship. Heating did not affect the specific growth rate of surviving cells, whereas irradiation lowered the maximum specific growth rate in proportion to the dose applied. These results suggest that the shelf life of irradiated foods is longer than that of heated foods.

Electron Beam Irradiation for Reducing Listeria monocytogenes Contamination on Cold-Smoked Salmon

Electron beam (e-beam) irradiation to reduce spoilage bacteria and Listeria monocytogenes on cold-smoked salmon was studied. Salmon fillets were inoculated with L. monocytogenes (4.4 × 103CFU/g) and exposed to e-beam radiation at doses of 1, 2, and 4 kGy. The e-beam irradiated samples were stored at 5>C and tested for psychrotrophs, mesophiles, and L. monocytogenes on days 1, 8 and 28. Total bacterial populations on cold-smoked salmon were reduced by e-beam processing but increased during storage. inoculated salmon were reduced by 2.5 log CFU/g with a low e-beam dose of 1.0 kGy and were completely eliminated by e-beam doses of 2.0 kGy and greater. E-beam irradiation could be used to reduce bacterial contamination and increase safety of cold-smoked fish. Further studies are needed to evaluate the effects of e-beam irradiation on sensory characteristics of processed fish.

Electron beam irradiation effects on MOS-transistors and its significance to E-beam testing

The aim of this paper is to show the effects of e-beam irradiation on both passivated and un-passivated MOS transistors down to 1um geometries. In particular, the shift in threshold and leakage current under different exposure conditions have been investigated and a mechanism for the observed changes explored. Finally, some guide lines within which e-beam testing could be done with minimum change in the performance of the device are given.