Progress Report 3 on Utilization of the Gross Fission Products

Effect of Gamma Radiation Upon Cherries

“…However, substantially accelerated rates of spoilage caused by radiation treatment have also been reported and verified (Cooper and Salunkhe, 1963). An increase in taste-panel acceptability of irradiated sweet cherries has been reported (Salunkhe, 1961), despite other reports of off-flavors and losses in texture Brownell et al, 1954). Preliminary experiments have been reported (Romani et al, 1961) showing a transient increase in respiratory activity of irradiated cherries f61lowed by a subsequent return to near-normal.…”

The Use of Nuclear Radiation in Combustion Research

“…If one considers the oxidation of a hydrocarbon, there is abundant evidence that the reaction does not proceed according to the over-all stoichio-Presented at the Nuclear Engineering and Science Congress, Cleveland, Ohio, Dec. [12][13][14][15][16]1955. 1 Research Associate, Aircraft Propulsion Laboratory. 2 Associate Professor of Aeronautical Engineering and Supervisor, Aircraft Propulsion Laboratory.…”

“…where MN is the product and MN* the activated complex, the rate of reaction may be expressed as r = krCvCy [1] where r is the rate of formation of MN; C A , C B ; the concentration of M and N and k r , a reaction rate "constant" in consistent units. The constant k r is usually expressed by the Arrhenius equation as…”

“…To evaluate / it is necessary to know the energy, type of the radiation, the total activity, and a factor based on the geometry of the systems. The value of/ will be given by / = <t>(CEm)(M X A^)-1 X 3.7 X 10" [5] where C is the activity of the source in curies; E its energy in electron volts; M the molar flow rate, mole-sec™ 1 ; No Avogradro's number; and <f> factor for geometry, secondary radiation, and other factor's mentioned above.…”

EFFECTS OF CATHODE RAY AND GAMMA RAY IRRADIATION ON SOME ORGANIC ACID‐CARBOHYDRATE SYSTEMSa,b

“…In many instances, the Maillard reaction -the interaction of amino acids and reducing sugars-is involved, but in the case of some fruit products at least, organic acid-reducing reactions appear to take place. Since some of the products susceptible to this type of browning, such as juices, jellies and apple products have been studied in relation to radiation sterilization (2,11,12,13,14,15), it was deemed desirable to study the effects of irradiation upon the browning precursors and the browning of several organic acidreducing systems. Sugar solutions, sugar-acid solutions, pectin gels and apple sauce were selected because of the availability of previous data on the effects of thermal treatments upon the composition of these products (7,8,9,10,16).I t was the purpose of this investigation to determine the nature and severity of physical and chemical changes incurred by the above-mentioned organic acid carbohydrate systems under exposure to various dosages of cathode and gamma ray irradiation, to compare the effects with those of heat treatment, and to determine the efTect of pre-irradiation and post-irradiation heating on these systems.…”