Braşoveanu Mirela, Nemţanu Monica R
Electron Accelerators Laboratory, National Institute for Lasers, Plasma and Radiation Physics 409 Atomiştilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania.
Materials (Basel). 2021 Jun 3;14(11):3061. doi: 10.3390/ma14113061.
Present research deals with exposure of granular starch to the accelerated electron of 5.5 MeV energy in order to examine: (i) the temperature evolution in starch within an irradiation process and (ii) the indirect effects generated in starch by radiation-induced heating. The temperature evolution in potato and corn starches within the irradiation process was investigated by placing two different sensors inside each starch batch and recording the temperature simultaneously. Each starch batch was sampled into distinct location sectors of different absorbed radiation levels. The output effects in each sample were analyzed through physicochemical properties such as moisture content, acidity and color attributes. The outcomes showed that a starch temperature profile had different major stages: (i) heating during irradiation, (ii) post-irradiation heating, up to the maximum temperature is reached, and (iii) cooling to the room temperature. A material constant with signification of a relaxation time was identified by modeling the temperature evolution. Changes of the investigated properties were induced both by irradiation and radiation-induced heating, depending on the starch type and the batch sectors. Changes in the irradiated batch sectors were explained by irradiation and radiation-induced heating whereas changes in the sector of non-irradiated starch were attributed only to the heating.
目前的研究涉及将颗粒状淀粉暴露于能量为5.5 MeV的加速电子中，以便研究：（i）辐照过程中淀粉内部的温度变化，以及（ii）辐射诱导加热在淀粉中产生的间接效应。通过在每个淀粉批次中放置两个不同的传感器并同时记录温度，研究了辐照过程中马铃薯淀粉和玉米淀粉的温度变化。每个淀粉批次被采样到不同吸收辐射水平的不同位置区域。通过水分含量、酸度和颜色属性等物理化学性质分析每个样品中的输出效应。结果表明，淀粉温度曲线有不同的主要阶段：（i）辐照期间加热，（ii）辐照后加热，直至达到最高温度，以及（iii）冷却至室温。通过对温度变化进行建模，确定了一个具有弛豫时间意义的材料常数。所研究的性质变化是由辐照和辐射诱导加热共同引起的，这取决于淀粉类型和批次区域。辐照批次区域的变化可通过辐照和辐射诱导加热来解释，而非辐照淀粉区域的变化仅归因于加热。
