The use of nanosecond electron beam for the eggs surface disinfection in industrial poultry

Development of the technology bases of egg disinfection using surface irradiation is executed by the nanosecond electron beam. Experiments on shell eggs irradiation using the frequency nanosecond URT-0.5 accelerator were made. Determination of absorbed dose distributionwas executed. In case of irradiation by the electron beam with absorbed dose level 5 kGy, it is enough for the full disinfection of the surface and pores of egg shell. The absorbed dose in the egg at the expense of bremsstrahlung will not exceed 0.08 Gy which can't have essential action on protein. Irradiation of shell eggs batch in plastic package of 100 pieces pledged in an incubator together with an inspection lot of not irradiated egg was made. The percent of eggs deductibility and chickens survival of pilot and control batches were identical, indicating that there was no significant radio biological effect from irradiation of egg internal structures. The received chickens were grown up within the 5 weeks. It is established that the chickens who are grown up from the irradiated egg have no essential differences in development. © Published under licence by IOP Publishing Ltd.This work was performed within a support of the Russian Science No. 16-16-04038)

Radioluminescence properties of nanocomposite scintillators with BaF 2 fillers

In this paper, studies of the luminescence properties of nanocrystalline BaF 2 samples synthesized by laser ablation and pulse electron beam evaporation method are presented. The measurements of X-ray excited luminescence (XEL) showed the dependence between luminescence intensity and the shape of the spectrum on the morphology and particle size. Also, studies of X-ray excited luminescence, decay curves and optical transmittance for nanocomposite materials containing BaF 2 nanopowder are presented. Barium fluoride nanopowder, obtained by pulsed electron beam evaporation method is characterized by a lower intensity than the initial microcrystalline powder, but at the same time, XEL spectrum of the nanocomposite material with this nanocrystalline filler is more intense, then that for nanocomposite material with initial powder. © Published under licence by IOP Publishing Ltd

LUMINESCENT PROPERTIES OF BaF2-ADDITIVES FOR COMPOSITE SCINTILLATORS

In this work the influence of different synthesis methods on luminescent properties of nanocrystalline BaF2 synthesized by laser ablation and electron beam method, is studied. Normolized and absolute X-ray excited luminescence (XEL) spectra for all samples are presented. XEL spectra contain two emission bands at 222 nm (cross-luminescence band) and at 300 nm caused by self-trapped exciton. Samples obtained by laser ablation method characterized by most effective luminescence intensity

Dietary protein and fat emulsions, processed by ultrasound and pulsed magnetic field

For the baking of baked goods in order to save fats, different types of endorsement and protein-fatty emulsions which are used as ingredients in goods and for the protection of metal moulds from burning. Usually emulsion is prepared on bakery enterprises by National State Standard Р 51785–2001, involving mechanical beating up of ingredients. The authors suggested and studied the way of manufacturing of more stable food protein-fatty emulsions using ultrasonic transmitter with rigid neodymium magnets on its thickener. As ingredients, there were applied curd whey diluted with water, unpurified sunflower oil and sunflower phosphatides. Ratio of whey and water is 1:7. Physical effects of ultrasound and field of magnets in contact layer of liquid ingredients being dispersed have increased the viscosity and dispersion of protein-fatty emulsions. Hypothesis of increase of stability and sterility of protein-fatty emulsion by the selection of parameters of magnetic field and power of ultrasound transmitter is confirmed experimentally. Microscopic analysis shows high degree of homogeneity of emulsion under the time of processing 3-4 minutes and intensity of ultrasound 2 W/cm2, that is energetically profitable. There was revealed synergism of influence of physical effects of ultrasound and magnetic field on the durability and steadiness of emulsion to mechanical and temperature effect and also cidal effect, prolonging terms of product using. Manufacture of emulsions by the declared way using the ultrasound and magnetic field of constant neodymium magnets decreases number of injected elements-emulsifiers by 3-4 times or excludes their use at all. Existing piezoelectric ultrasound units as well as neodymium magnets have small sizes and low energy consumption, easily built into the line of continuous manufacture of emulsion for the bread production. Such emulsions are less demanding to the storage and transportation