1% carrageenan oligosaccharide solutions obtained by electron beam irradiation at the radiation doses of 9 kGy (CO-9) and 30 kGy (CO-30) were applied for shrimps before frozen, and their effects on quality of frozen shrimps were investigated by observing the microstructure of shrimp’s muscle tissue, measuring their weight loss (%), hardness and pH after thawing. Comparison with the shrimps treated by 1% tetrasodium pyrophosphate solution (Na4P2O7, positive control) and distilled water (negative control), the shrimp samples soaked in CO before frozen kept their initial properties, and the shrimps treated by CO-30 solution showed better quality than others after 3 weeks of frozen storage. Specifically, the mean distances of muscle bundles and muscle fibers in the shrimps soaked in CO-30 solution were 23.9 µm and 11.1 µm, respectively, much smaller than 37.9 µm and 14.8 µm in the shrimps treated by Na4P2O7, and 46.7 µm and 19.8 µm in the shrimps soaked in distilled water only. Our results also revealed that the weight loss after thawing and pH of the shrimps soaked in CO-30 solution were 1.55% and 6.40, much lower than that of the positive control sample (2.59% and 6.82) and negative control sample (4.83% and 6.58), respectively. In contrast, the mean of hardness of the sample soaked in CO-30 solution was 20.4, about 20.7 and 36.0% higher than those of positive control (16.9) and negative control (15.0). These results suggested that CO-30 is effective to inhibit the denaturation of shrimp during frozen storage and can be applied to prolong the shelf life and keep the quality of frozen shrimp products.
Reduction of graphene oxide (GO) for preparing the reduced graphene oxide (rGO) by γ–ray irradiation was investigated. GO was dispersed in the ethanol solution with the GO concentration of 1 mg/ml, then irradiated with γ–ray in presence of oxygen at dose range of 0 – 100 kGy for preparation of rGO product. The characteristic properties of GO and rGO were determined by UV-Vis spectroscopy, X–ray diffraction (XRD), Transmission Electron Microscopy (TEM), contact angle measurement and test of water desalination. The result showed that water desalination efficiency of rGO was about 46 – 48%.
Hydrogel of carboxymethyl starch (CMS)/polyvinyl pyrrolidone (PVP)/kappa – carrageenan (KC)/montmorillonite (MMT) was prepared by electron beam (EB) crosslinking irradiation on an EB linear accelerator UERL-10-15S2 (10 MeV, 15 kW, Russia). The crosslinking capacity of the resulting hydrogels was determined based on gel content and degree of swelling. The mechanical properties, adhesion force on the PE surface and water vapor transmission rate (WVTR) were measured. The preliminary results suggested that the mixture hydrogels (CMS/PVP/KC/MMT) can be used for personal care applications such as facial mask, moisturizing membrane for skin and so on
Using electron beam (EB) irradiation as quarantine treatment for fresh fruits in particular and foods of plant origin in general is a growing trend of the world. Our preliminary results on EB irradiation impacts on Hoa Loc mangoes showed that EB irradiation could be a suitable quarantine treatment for the Hoa Loc mango fruits having weight from 407 to 552g and thickness from 7.3 to 8.0 cm to ensure the dose uniformity ratio (DUR) among irradiated products is within limitation (DUR ≤ 2.5). Main quality parameters of irradiated mangoes were insignificantly affected by exposure to EB with the dose ranging from 0.4 to 0.8 kGy, though their weight loss, the color indices L* (lightness), a* (redness to greenness), b* (yellowness to blueness) and firmness were slightly changed in compared with the control (non-irradiated). The results also revealed that vitamin C concentration of the fruits irradiated at 1 kGy much reduced and the hue angle significant increased by the end of storage. These results suggested that EB irradiation of Hoa Loc mangoes at the generic doses of 0.4 kGy is a feasible quarantine treatment that maintains the main the fruit quality.
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