scholarly journals Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

2022 ◽  
Vol 12 (1) ◽  
Author(s):  
Ulyana Bliznyuk ◽  
Valentina Avdyukhina ◽  
Polina Borshchegovskaya ◽  
Timofey Bolotnik ◽  
Victoria Ipatova ◽  
...  
Keyword(s):  
Meat Products ◽  
Absorbed Dose ◽  
Chemical Parameters ◽  
X Ray ◽  
Turkey Meat ◽  
Potential Marker ◽  
Volatile Organic ◽  
Dose Ranging ◽  
Irradiated Meat ◽  
Specific Odor

AbstractThe purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

scholarly journals Effect of Electron and X-ray Irradiation on Microbiological and Chemical Parameters of Chilled Turkey

2021 ◽  
Author(s):  
Ulyana Bliznyuk ◽  
Vasily Ananiev ◽  
Valentina Avdyukhina ◽  
Polina Borshegovskaya ◽  
Timofey Bolotnik ◽  
...  
Keyword(s):  
Meat Products ◽  
Absorbed Dose ◽  
Chemical Parameters ◽  
X Ray ◽  
Turkey Meat ◽  
Potential Marker ◽  
Volatile Organic ◽  
Dose Ranging ◽  
Irradiated Meat ◽  
Specific Odor

Abstract The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 kGy to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25 kGy-1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

Thermoluminescence Properties of Optical Fibers Doped with RE+3 (RE=Sm, Nd) Ions Subjected to X-Ray Irradiation

2014 ◽  
Vol 606 ◽  
pp. 19-23
Author(s):  
Azadeh Refaei ◽  
Husin Wagiran ◽  
M.A. Saeed
Keyword(s):  
Optical Fiber ◽  
Optical Fibers ◽  
Glow Curve ◽  
Absorbed Dose ◽  
Rare Earth Doping ◽  
X Ray ◽  
Response Versus ◽  
Dose Ranging ◽  
Higher Temperature ◽  
Doping Type

This paper describes the thermoluminescence properties of RE+3(RE=Nd, Sm) doped optical fiber SiO2 prepared by CorActive company in Canada. The samples were exposed to 6 MV X-ray irradiation at dose ranging from 0.5 to 4 Gy at hospital Sultan Ismail, Johor Bahru, Malaysia using the LINAC accelerator. After exposure and a certain delay of 12 h to get uniform control of thermal fading, the optical fiber TL yield was readout using a TL reader. The optical fiber demonstrated a linear TL response versus of the absorbed dose. The linearity increases with the increasing dose while in the case of Sm-doped optical fiber; the response is comparatively smaller than Nd-doped optical fiber. Also, the glow curve of RE+3 ions doped optical fiber is compared with the undoped fibers. The results exhibit that the glow curve peaks are shifted to higher temperature due to rare-earth doping. As the results indicate the TL response strongly depends on the doping type of materials. All these TL characteristics are proposing this commercial optical fiber very decisive TL material.

Determination of chemical and microbiological characteristics of meat products treated by radiation

2021 ◽  
Vol 87 (6) ◽  
pp. 5-13
Author(s):  
U. A. Bliznyuk ◽  
V. M. Avdyukhina ◽  
P. Yu. Borshchegovskaya ◽  
T. A. Bolotnik ◽  
V S. Ipatova ◽  
...  
Keyword(s):  
Radiation Treatment ◽  
Meat Products ◽  
Absorbed Dose ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Transformations ◽  
Organoleptic Properties ◽  
Acetone Concentration ◽  
Potential Marker ◽  
Microbiological Characteristics ◽  
Microbiological Parameters

Radiation treatment of food products carried out to increase their shelf life can result in chemical transformations initiated by free radicals. Volatile compounds (alcohols, aldehydes, ketones, etc.) formed, in particular, as a result of lipid oxidation, impair the organoleptic properties of products. Method of gas chromatography-mass spectrometry (GC-MS) makes it possible to identify the fact of food processing by detection of volatile marker compounds: in the case of meat products, the existing standard brings under regulation detection of 2-alkylcyclobutanones, however, the products with a reduced fat content, such as turkey and chicken, require an alternative marker. The results of GKh-MS study revealed the dependence of microbiological parameters and the content of various volatile organic substances in chilled turkey meat on the dose of electron radiation. It is shown that the total amount of alcohols, ketones and aldehydes (11 compounds) decreases exponentially with an increase in the absorbed dose. An increase in the radiation dose leads to a higher content of carbonyl compounds (aldehydes and acetone), which results in a specific taste and smell of the irradiated products. At the same time, the acetone concentration increases linearly with the absorbed dose, which makes it possible to use acetone as a potential marker of the degree of irradiation of low-fat meat products. Irradiation in the «working» doses (0.5 – 1 kGy) significantly suppresses the pathogenic microflora and keeps the organoleptic properties of the product.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

scholarly journals Non-Thermal Plasma-Modified Ru-Sn-Ti Catalyst for Chlorinated Volatile Organic Compound Degradation

Catalysts ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1456
Author(s):  
Yujie Fu ◽  
You Zhang ◽  
Qi Xin ◽  
Zhong Zheng ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Photoelectron Spectroscopy ◽  
High Surface ◽  
High Surface Area ◽  
Surface Oxidation ◽  
Treatment Method ◽  
X Ray ◽  
Chlorinated Volatile Organic Compounds ◽  
Volatile Organic ◽  
Doped Titania

Chlorinated volatile organic compounds (CVOCs) are vital environmental concerns due to their low biodegradability and long-term persistence. Catalytic combustion technology is one of the more commonly used technologies for the treatment of CVOCs. Catalysts with high low-temperature activity, superior selectivity of non-toxic products, and resistance to chlorine poisoning are desirable. Here we adopted a plasma treatment method to synthesize a tin-doped titania loaded with ruthenium dioxide (RuO2) catalyst, possessing enhanced activity (T90%, the temperature at which 90% of dichloromethane (DCM) is decomposed, is 262 °C) compared to the catalyst prepared by the conventional calcination method. As revealed by transmission electron microscopy, X-ray diffraction, N2 adsorption, X-ray photoelectron spectroscopy, and hydrogen temperature-programmed reduction, the high surface area of the tin-doped titania catalyst and the enhanced dispersion and surface oxidation of RuO2 induced by plasma treatment were found to be the main factors determining excellent catalytic activities.

scholarly journals Unsupervised Foreign Object Detection Based on Dual-Energy Absorptiometry in the Food Industry

2021 ◽  
Vol 7 (7) ◽  
pp. 104
Author(s):  
Vladyslav Andriiashen ◽  
Robert van Liere ◽  
Tristan van Leeuwen ◽  
Kees Joost Batenburg
Keyword(s):  
Object Detection ◽  
Meat Products ◽  
Food Product ◽  
Processing Technique ◽  
Dual Energy ◽  
Foreign Object ◽  
Metal Debris ◽  
X Ray ◽  
Foreign Objects ◽  
X Ray Imaging

X-ray imaging is a widely used technique for non-destructive inspection of agricultural food products. One application of X-ray imaging is the autonomous, in-line detection of foreign objects in food samples. Examples of such inclusions are bone fragments in meat products, plastic and metal debris in fish, and fruit infestations. This article presents a processing methodology for unsupervised foreign object detection based on dual-energy X-ray absorptiometry (DEXA). A novel thickness correction model is introduced as a pre-processing technique for DEXA data. The aim of the model is to homogenize regions in the image that belong to the food product and to enhance contrast where the foreign object is present. In this way, the segmentation of the foreign object is more robust to noise and lack of contrast. The proposed methodology was applied to a dataset of 488 samples of meat products acquired from a conveyor belt. Approximately 60% of the samples contain foreign objects of different types and sizes, while the rest of the samples are void of foreign objects. The results show that samples without foreign objects are correctly identified in 97% of cases and that the overall accuracy of foreign object detection reaches 95%.

scholarly journals Estimating the Absorbed Dose to Critical Organs During Dual X-ray Absorptiometry

2008 ◽  
Vol 9 (2) ◽  
pp. 102 ◽  
Author(s):  
M Mokhtari-Dizaji ◽  
A A Sharafi ◽  
B Larijani ◽  
N Mokhlesian ◽  
H Hasanzadeh
Keyword(s):  
Absorbed Dose ◽  
X Ray

Calculation of the radiation dose absorbed by human biological tissue when using imaging equipment in radiоtherapy

2021 ◽  
pp. 56-59
Author(s):  
Irina M. Lebedenko ◽  
Sergej S. Khromov ◽  
Taras V. Bondarenko ◽  
Evgenij M. Chertenkov
Keyword(s):  
Monte Carlo ◽  
Radiation Therapy ◽  
Biological Tissue ◽  
Electron Accelerator ◽  
Absorbed Dose ◽  
Tube Voltage ◽  
X Ray ◽  
The Monte Carlo Method ◽  
Therapeutic Procedures ◽  
Dose Control

Considered the issues of X-ray dose control during diagnostic and therapeutic procedures using imaging tools. The dose of X-ray radiation from the visualization devices absorbed by the biological tissue of a person was determined when monitoring the position of the patient on the therapeutic table of the electron accelerator before the radiation therapy session. The processes of transmission of photons and electrons through the medium were simulated, and the X-ray spectra were measured. The emission spectrum of the Varian G-242 Rotating Anode X-ray Tube was obtained using an XR-100-CdTe spectrometer. The absorbed dose is calculated by the Monte Carlo method. The absorbed dose in the water phantom at tube voltage up to 80 kV was 0,9–1,5 mGy.

Structural study of the X-ray-induced enzymatic reaction of octahaem cytochromecnitrite reductase

2015 ◽  
Vol 71 (5) ◽  
pp. 1087-1094 ◽  
Author(s):  
A. A. Trofimov ◽  
K. M. Polyakov ◽  
V. A. Lazarenko ◽  
A. N. Popov ◽  
T. V. Tikhonova ◽  
...  
Keyword(s):  
Nitrite Reductase ◽  
Catalytic Reaction ◽  
Active Sites ◽  
Enzymatic Reaction ◽  
Absorbed Dose ◽  
Free Form ◽  
Data Sets ◽  
X Rays ◽  
X Ray ◽  
Site Water

Octahaem cytochromecnitrite reductase from the bacteriumThioalkalivibrio nitratireducenscatalyzes the reduction of nitrite to ammonium and of sulfite to sulfide. The reducing properties of X-ray radiation and the high quality of the enzyme crystals allow study of the catalytic reaction of cytochromecnitrite reductase directly in a crystal of the enzyme, with the reaction being induced by X-rays. Series of diffraction data sets with increasing absorbed dose were collected from crystals of the free form of the enzyme and its complexes with nitrite and sulfite. The corresponding structures revealed gradual changes associated with the reduction of the catalytic haems by X-rays. In the case of the nitrite complex the conversion of the nitrite ions bound in the active sites to NO species was observed, which is the beginning of the catalytic reaction. For the free form, an increase in the distance between the oxygen ligand bound to the catalytic haem and the iron ion of the haem took place. In the case of the sulfite complex no enzymatic reaction was detected, but there were changes in the arrangement of the active-site water molecules that were presumably associated with a change in the protonation state of the sulfite ions.

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