Search

The objective was to study changes in nitrogen-saturated biodiesel irradiated by electron beam and to analyse them considering the influence of absorbed dose. Based on the obtained results, it can ...

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 (YM; 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 of3.0 log CFU/g in TAB and YM 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 E

Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1&ndash, 10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.

The reshaping of amorphous SiOx nanowires (a-SiOx NWs) as solely induced by uniform electron beam (e-beam) irradiation was in situ studied at room temperature using transmission electron microscopy. It was observed that the axially straight NW kept its perfect straight cylinder-like wire shape and demonstrated a uniform radial shrinkage with the increase of irradiation time. In contrast, the axially curved NW quickly became straight accompanied by uniform axial shrinkage and uniform radial expansion. It is expected that such a study in particular on the athermal straightening of axially curved NW has important implications for nanoinstability and nanoprocessing of future NW-based structures or devices. More importantly, the findings demonstrate that the traditional knock-on mechanism and e-beam heating effect are inadequate to explain these processes while our proposed nanocurvature effect and energetic beam-induced athermal activation effect obviously dominate the processes.

The Mo5O14-type structure is an important and representative to the MoO-based catalyst in the selective oxidation process. In the petrochemical industries, the MoO-based catalyst has been widely doped with other elements like V, Nb and Te to have distinct properties with high activity, selectivity and conversion efficiency. The specific facet and bonding relationship would affect the catalyst properties and functionality. The catalyst is usually synthesized as nanoparticles, which have random configuration and uniformity. Therefore, we successfully synthesized the single-crystalline Mo5O14 nanowires, which have uniform structure and controllability about diameter and length by CVD process. Besides, nanowire catalyst with nanoporous structure could possess both advantages of nanoparticles and nanowires. Therefore, we aimed at systematically analyzing Mo5O14 nanowires and then fabricating nanoporous structure in nanowires by e-beam irradiation. Utilizing advanced TEM techniques could reveal the overall atomic structure, which have intrinsic tunnel structure and unique periodicity. In addition, the e-beam irradiation on the intrinsic tunnel structure is observed by in-situ TEM. During the e-beam irradiation process, the oxygen atoms would be removed and result in the structure transformation. Using this technology, the irradiation region could be definable and controllable by electron beam size to define the distribution of nanoporous in nanowires. These results would benefit to realizing the catalytic selective oxidation related with Mo5O14-type structure but also fabricating nanoporous nanowires with rapid and convenient methods. Figure 1

Effectiveness of electron beam irradiation was evaluated against Phytophthora nicotianae var. nicotianae, the causal agent of stem base and root rot of tomato. In laboratory trials, irradiation of 7-day-old Phytophthora cultures growing on potato-dextrose-agar (PDA) medium with 1 kGy resulted in the disintegration of the pathogen’s hyphae. Increasing the irradiation dose to 3 kGy caused decay of the hyphae. Irradiation of infested stonewool with 5 kGy caused decrease of the pathogen population about 5 times. Application of 20 kGy completely eliminated the pathogen from stonewool. Irradiation of substratum resulted in significant increase of tomato seedlings healthiness, especially when the dose 20 kGy was applied.

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.

Bu çalışmada, geleneksel Au/n-SiSchottky Diyotların (SDs) aygıt performansının ışınlanmış PTCDA arayüzeytabakası kullanılarak yenilikçi bir yaklaşımla iyileştirilmesi amaçlanmıştır.Bu nedenle ilk olarak PTCDA tozları 30kGy, 60kGy ve 100kGy farklı elektrondemet (E-Demet) dozlarında ışınlanmıştır ve sonuçlar FTIR yöntemi ile analizedilmiştir. Işınlanmamış ve ışınlanmış PTCDA tozları n-Si alttaş üzerineorganik buharlaştırma sisteminde kaplanmıştır. Farklı dozlarda E-Demet ileışınlanmış ve ışınlanmamış PTCDA arayüzey tabakalı Au/PTCDA/n-Si SD’larınAkım-Gerilim (I-V) karakteristikleri ±3V arasında oda sıcaklığındagerçekleştirilmiştir. Aygıtların idealite faktörü(n), Schottky engel yüksekliği(FBo),doğrultma oranı (DO), seri direnç (Rs) ve Şönt direnci (Rsh)parametreleri I-V sonuçlarından hesaplanarak elde edilmiştir. 30 kGy ışınlanmışPTCDA arayüzey tabakalı Au/PTCDA/n-Si SD aygıt performansının ışınlanmamışPTCDA arayüzey tabakalı Au/PTCDA/n-Si SD’a göre daha iyi olduğu deneysel olarakgözlenmiştir. Au/PTCDA/n-Si SD’un I-V karakteristiklerinin ışınlama ile oldukçaetkilendiği ve uygun ışınlama dozu ile aygıt performansının artırılabileceğigözlemlenmiştir.&nbsp, In this work, itis aimed to improve the device performance of traditional Au / n-Si SchottkyDiodes (SDs) with an innovative approach using the irradiated PTCDA interfaciallayer. For this reason, first PTCDA powders were irradiated with differentelectron beam (E-Beam) doses of 30kGy, 60kGy and 100kGy and the results wereanalyzed by FTIR method. Unirradiated and irradiated PTCDA powders with E-Beam were evaporated on n-Sisubstrate via organic evaporator. Current-Voltage (I-V) characteristics ofunirradiated and irradiated Au/PTCDA/n-Si SDs with PTCDA interfacial layersirradiated with different E-Beam doses of 30kGy, 60kGy and 100kGy were carriedout between ±3V at room temperature. The ideality factor (n), Schottky barrierheight (FBo),rectification ratio (DO), series resistance (Rs) and shuntresistance (Rsh) of devices were calculated from current-voltage(I-V) results. It is experimentally seen that performance of Au/PTCDA/n-Si SDirradiated with 30 kGy has better results when we compared unirradiatedAu/PTCDA/n-Si SD. It has been observed that the I-V characteristics of theAu/PTCDA/n-Si SD are highly influenced by irradiation and the deviceperformance can be improved with appropriate irradiation dose.

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.

Most commercial dried laver products show higher microbial contamination. This work evaluated effects of approved dose (7 kGy)—recommended in the Korean Food Code for algal food—of electron beam (E-beam) irradiation on microbiological, physicochemical and luminescence properties of dried laver products. E-beam irradiation caused dose-dependent microbial reductions. For example, a 4 kGy irradiation dose reduced coliform ( 0.05) affected before and after 7 kGy irradiation, but carotenoid content was significantly (p 4 kGy) could be detected from non-irradiated ones by luminescence techniques. Overall, results indicated that

When Nylon 66 was irradiated by an optimum dose of e-beam in presence of polyurethane as impact modifierin combination with triallyl isocyanurate as cross-linker, a superior performance was observed for the irradiatednylon 66. Significant improvement of properties, such as hardness, tensile strength, flexural modulus and impactstrength was obtained on radiation processing of nylon 66 by e-beam. More interestingly, percent water absorptionof such irradiated nylon 66 was reduced substantially. Improvement of mechanical properties and reduction of waterabsorption of irradiated nylon 66 were due to the cross-linking of the polymer system. Increase of cross-linkingwith dose of e-beam was verified by the increased gel content at higher doses. Irradiated nylon 66 showed betterdimensional stability than those achieved with pristine nylon 66. The increase in dimensional stability may beattributed to reduction in crystallinity with increasing dose of e-beam as revealed by DSC studies.Defence Science Journal, Vol. 64, No. 3, May 2014, pp. 281-289, DOI:http://dx.doi.org/10.14429/dsj.64.7328

Influence of e-beam irradiation on the chemical and crystal structure of poly(aliphatic/aromatic-ester) multiblock thermoplastic elastomers Poly(aliphatic/aromatic-ester) (PED) multiblock copolymers belong to the class of thermoplastic elastomers (TPEs), characterized by a physical network of semi-crystalline hard segments. The PEDs were modified with e-beam to create an additional network structure. Polymers were evaluated using SEC, WAXS, DSC and quasi-static tensile tests. E-beam irradiation induced a significant increase of molecular weight and tensile strength of the PEDs. This effect, together with the diminished degree of crystallinity can be explained by the formation of chemical crosslinks, which are located in the hard phase segments.

Substituted butadiyne cobalt complexes 1, 2 were prepared and placed on the e-beam to study the fragmentation focused on diyne generation, in MS spectrometer. Phenyl or methyl substituted cobalt complexes generated the corresponding diyne with 100, 30% relative intensities under e-beam irradiation in gas phase.

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L monocytogenes was satisfactorily described by a first-order kinetics equation (R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz (R2=0.99, for appearance) and Activation/Inactivation (R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose (R2 > 0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes. (C) 2010 Elsevier Ltd. All rights reserved., The authors acknowledge the financial support from the Project CSD2007-00016 (CONSOLIDER-INGENIO 2010) funded by the Spanish Ministry of Science and Innovation.

Extended abstract of a paper presented at Microscopy and Microanalysis 2010 in Portland, Oregon, USA, August 1 – August 5, 2010.

Food and drug interaction has been under discussionm and specifically grapefruit and drug interaction has been under investigation, in recent years. Irradiation of food has multiple benefits in food preservation through several processes, such as sprout inhibition, disinfection, decontamination, delayed maturation, and sterilization. When ionizing radiation is passed through food, it may affect the functional components, including organoleptic characteristics. In addition to naringin, dihydroxybergamottin, paradisin A, and bergamottin, as well as their isomers, are considered putative bioactive furocoumarins present in the grapefruit juice, which interfere with the first pass metabolism of the drugs. These compounds inhibit the activity of CYP P450 3A4 and P-glycoprotein, which, in turn, will increase bioavailability of certain medications. In order to investigate the effect of pre-and postharvest practices on furocoumarins, `Rio Red' and `Marsh White' grapefruits were irradiated with 1, 5, and 10 kGys of e-beam. The irradiated fruit juice was analyzed for qualitative and quantitative changes in furocoumarins. Fifty milliliters of grapefruit juice was extracted with ethyl acetate three times and ethyl acetate extract was dried under vacuum and analyzed by HPLC. Irradiation at 1 kGys showed a decrease in the total content of dihydroxybergamottin, paradisin A, and bergamottin compared to 5 kGys, 10 kGys, and control. This project is based upon work supported by the USDA-CSREES under Agreement USDA IFAFS # 2001 52102 02294 and USDA # 2005-34402-14401 “Designing Foods for Health” through the Vegetable & Fruit Improvement Center.

Pecans nuts from `Kanza' and `Desirable' cultivars were irradiated with 0, 1.5, and 3.0 kGy using electron beam (E-beam) irradiation and stored under accelerated conditions (40 °C and 55% to 60% RH). Antioxidant capacity (AC), phenolic (TP) and condensed tannin (CT) content, HPLC phenolic profile, tocopherol content, peroxide value (PV), and fatty acid profile were evaluated in kernels after 0, 7, 21, 55, and 134 days of storage. Irradiation had no detrimental effects in AC and TP; however, variation was found throughout storage. Tocopherol content of 1.5 and 3.0 kGy kernels decreased after irradiation, but no further decrease was observed thereafter. Irradiated `Desirable' samples had greater PV than controls, while `Kanza' 1.5 kGy samples had increased PV only after 134 days of storage. No change in fatty acid composition was detected for any cultivar. Color modification induced by storage included a decrease in lightness and yellowness and an initial increase of redness followed by a decrease after 98 days of storage. No differences in phenolic profile were observed after irradiation. Compounds identified by HPLC in hydrolyzed extracts were gallic and ellagic acid, catechin, and epicatechin. In general, beside the decrease in tocopherol content, no detrimental effects were found in antioxidant composition caused by irradiation treatments. While a faster oxidation rate was seen in irradiated kernels for `Desirable' cultivar, no other quality attribute was affected by E-beam irradiation.