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Increasing Irradiation Dose (increasing + irradiation_dose)
Selected AbstractsComparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmonJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2009Yavuz Yagiz Abstract BACKGROUND: Minolta and machine vision are two different instrumental techniques used for measuring the colour of muscle food products. Between these two techniques, machine vision has many advantages, such as its ability to determine L*, a*, b* values for each pixel of a sample's image and to analyse the entire surface of a food regardless of surface uniformity and colour variation. The objective of this study was to measure the colour of irradiated Atlantic salmon fillets using a hand-held Minolta colorimeter and a machine vision system and to compare their performance. RESULTS: The L*, a*, b* values of Atlantic salmon fillets subjected to different electron beam doses (0, 1, 1.5, 2 and 3 kGy) were measured using a Minolta CR-200 Chroma Meter and a machine vision system. For both Minolta and machine vision the L* value increased and the a* and b* values decreased with increasing irradiation dose. However, the machine vision system showed significantly higher readings for L*, a*, b* values than the Minolta colorimeter. Because of this difference, colours that were actually measured by the two instruments were illustrated for visual comparison. Minolta readings resulted in a purplish colour based on average L*, a*, b* values, while machine vision readings resulted in an orange colour, which was expected for Atlantic salmon fillets. CONCLUSION: The Minolta colorimeter and the machine vision system were very close in reading the standard red plate with known L*, a*, b* values. Hence some caution is recommended in reporting colour values measured by Minolta, even when the ,reference' tiles are measured correctly. The reason for this discrepancy in colour readings for salmon is not known and needs further investigation. Copyright © 2009 Society of Chemical Industry [source] Effects of gamma irradiation on physical and chemical properties of chickpeas (Cicer arietinum)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2002John A Graham Abstract Changes in the physical and chemical properties of chickpeas gamma irradiated with 60Co at doses of 0,50,kGy were investigated. Irradiation between 0 and 20,kGy had no significant effect on the hydration capacity of the chickpeas; however, increasing the dose from 20 to 50,kGy significantly decreased the hydration capacity owing to leaching of soluble compounds from the cotyledon to the water. There was an improvement in cooking quality (defined as degree of softness) with increased irradiation. Gelatinisation properties of the starch (measured with a Rapid Visco-Analyser) exhibited a deterioration with increasing irradiation dose, while reversed phase HPLC identified a sequential decrease in low-molecular-weight protein composition with increasing irradiation dose. © 2002 Society of Chemical Industry [source] Characteristics of He+ -irradiated Ni Schottky diodes based on 4H-SiC epilayer grown by sublimationPHYSICA STATUS SOLIDI (C) - CURRENT TOPICS IN SOLID STATE PHYSICS, Issue 12 2009A. M. Strel'chuk Abstract Forward and reverse current-voltage (I-V) and capacitance-voltage (C-V) characteristics of the of He+ , irradiated Ni-SiC(4H) Schottky diodes (SDs) are presented prior and after irradiation. The effect of irradiation was weakly observed in the region of small forward and reverse current, but series resistance of SD demonstrated tendency to rise with increasing irradiation dose. The most interesting effect was the big scatter of the series resistances after exposure to high irradiation dose 2×1012 cm -2. By contrast, uncompensated donor concentration had just minor changes (from 3.3×1017 cm -3 prior irradiation to 1.8×1017 cm -3 at highest irradiation dose) with no connection with SDs resistance. Hypothesis that localized defect-induced current paths could explain this behaviour is discussed. (© 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] The effect of 60Co ,-rays on the crystal structure, melting and crystallization behavior of poly(butylene succinate)POLYMER INTERNATIONAL, Issue 11 2004Jianbin Song Abstract The results obtained for poly(butylene succinate) (PBS) after 60Co ,-ray irradiation, studied by wide-angle X-ray diffraction (WAXD), differential scanning calorimeter (DSC) and polarizing optical microscopy (POM), revealed that the degree of crystallinity, melting temperature and enthalpy decreased with increasing irradiation dose, but that the crystal structure of PBS did not vary when compared to non-irradiated PBS. By using Scherrer equation, small changes occurred in the crystal sizes of L020, L110 and L111. The spherulitic morphology of PBS was strongly dependent on irradiation dose and changed significantly at higher irradiation dosages. The crystallization kinetics of PBS indicated that the Avrami exponent (n) for irradiated PBS was reduced to 2.3, when compared to non-irradiated PBS (3.3). Copyright © 2004 Society of Chemical Industry [source] CONTAMINATION OF GRAINS BY MYCOTOXIN-PRODUCING MOLDS AND MYCOTOXINS AND CONTROL BY GAMMA IRRADIATIONJOURNAL OF FOOD SAFETY, Issue 3 2006NAGY H. AZIZ ABSTRACT Ninety random grain samples were collected and analyzed for mycotoxins, and the effect of gamma irradiation on the production of mycotoxins in grains was studied. Aspergillus, Penicillium, Mucor, Rhizopus, Fusarium, Alternaria, Scopulariopsis and Cladosporium were the most common fungal genera isolated from grains. Aspergillus flavus, Aspergillus niger, Aspergillus candidus, Aspergillus ochraceus, Penicillium citrinum, Penicillium expansum, Penicillium citreonigrum, Penicillium purpurogenum, Penicillium griseofulvum and Penicillium verrucosumwere the most common Aspergillus and Penicillium species in grains. Out of 120 Aspergillus and Penicillium isolates, 80 were mycotoxin producers. Analysis of grains revealed the occurrence of aflatoxin B1 ochratoxin A, cycolopiazonic acid and citrinin. Of the 90 samples, 67 were positive for one or more mycotoxin. Irradiation of grains at dose of 2.0 and 4.0 kGy decreased significantly the total fungal counts compared with unirradiated controls. After 100 days of storage at room temperature, the unirradiated grains were contaminated with high concentrations of mycotoxins as compared with irradiated 4.0-kGy samples. Mycotoxin production in grains decreased with increasing irradiation doses and was not detected at 6.0 kGy over 100 days of storage. [source] | ||||||||||