High-Vacuum Gamma Irradiation Facilities for Synergistic Effects Testing on Optoelectronic Components and Materials

2006 ◽  
Vol 53 (6) ◽  
pp. 3726-3730 ◽  
Author(s):  
A. Fernandez Fernandez ◽  
B. Brichard ◽  
H. Ooms ◽  
F. Berghmans
Keyword(s):  
Gamma Irradiation ◽  
Synergistic Effects ◽  
High Vacuum ◽  
Irradiation Facilities

A comparison between irradiated and autoclaved diets for breeding mice, with observations on palatability

1970 ◽  
Vol 4 (2) ◽  
pp. 203-213 ◽  
Author(s):  
G. Porter ◽  
M. Festing
Keyword(s):  
Gamma Irradiation ◽  
Laboratory Mouse ◽  
High Vacuum ◽  
Strong Preference ◽  
Sterilization Method ◽  
Commercial Laboratory ◽  
Different Strains

Two commercial laboratory mouse diets were sterilized by either high-vacuum autoclaving or gamma irradiation, and then fed to breeding mice of 2 different strains housed as monogamous pairs or trios. There was a statistically significant diet-by-sterilization-method interaction for total number of mice weaned, although neither the effect of 'diet' nor 'sterilization method' were statistically significant. Thus with diet FFG an average of 45.1 young was weaned per cage on irradiated diet compared with 55.6 on the autoclaved diet, while 51.4 mice were weaned per cage on irradiated Breeding Diet compared with 47.6 on the autoc1aved. This result suggests that the effects of sterilization by either method depend on the nature of the diet, so that it should be possible to design diets capable of being sterilized by autoclaving or irradiation. Palatability trials indicated a strong preference for irradiated diet over autoclaved diet.

Design principles of high-activity gamma-irradiation facilities

1985 ◽  
Vol 26 (5) ◽  
pp. 591-597 ◽  
Author(s):  
V. Stenger ◽  
P. Hargittai ◽  
B. Ka´lma´n ◽  
M. Sztyevko
Keyword(s):  
Gamma Irradiation ◽  
High Activity ◽  
Design Principles ◽  
Irradiation Facilities

scholarly journals Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries

Nukleonika ◽  
2021 ◽  
Vol 66 (4) ◽  
pp. 221-225
Author(s):  
Slobodan Mašić ◽  
Ivica Vujčić
Keyword(s):  
Gamma Irradiation ◽  
Nutritional Value ◽  
High Vacuum ◽  
Bound Water ◽  
Water Molecules ◽  
Microbiological Characteristics ◽  
Freeze Dried ◽  
Number Of Microorganisms ◽  
The Republic ◽  
Different Doses

Abstract Lyophilization or freeze-drying is the technique of removing ice or other frozen solvents from a material through sublimation and the removal of bound water molecules through the process of desorption. Drying occurs in an absolute vacuum at temperatures from −40°C to −50°C. This technique is often used for the conservation of fruits, especially berries. During this process, the water changes from frozen to gaseous, with no thawing. Due to low temperatures and the high vacuum, most microorganisms are rendered inactive during the lyophilization process. However, if there is a necessity to destroy all microorganisms from treated food, subsequent irradiation with gamma rays is an appropriate method. This paper investigated the influence of different doses of gamma radiation on lyophilized berries’ microbiological characteristics. It was shown that the radiation dose of 7 kGy is sufficient to eliminate the total number of microorganisms (excluding molds) to the extent that the number falls below the permitted limit according t o the law on the microbiological safety of foodstuffs of the Republic of Serbia, and 5 kGy is enough for molds to be rendered inactive. It was also concluded that gamma irradiation does not affect the nutritional value of lyophilized berries.

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