An approach to incorporate multiple forms of iodine in radiological consequence analysis.

Interest is increasing in the radiological consequences of a release of aerosol and gaseous iodine, especially after the Fukushima accident and also because of new interpretations of the results of recent severe accident experiments. This work provides a brief review of the history of iodine chemistry in containment and suggests an approach to include gaseous iodine, namely in the forms of elemental iodine and organic iodide, in consequence analyses using the MACCS code. As dry deposition is an important characteristic to distinguish each chemical form of iodine when performing a consequence analysis, the mechanisms and mathematical formulas expressing dry deposition are also investigated. The proposed approach is demonstrated by performing consequence analyses with a unit release of 131I, with the resulting trends of concentration and dose for the different chemical forms of iodine presented and discussed. For the same amount of iodine release, there is a higher surface deposition of elemental iodine (I2) because it has a higher dry deposition velocity, while the air concentration of a representative organic iodide (CH3I) is higher due to its lower dry deposition velocity, which means a lower depletion of the air concentration. Despite elemental iodine having a lower air concentration, its higher dose coefficients for the inhalation pathway compensates for this when calculating doses. Further, inhaled doses increase when considering resuspension inhalation for extended durations of exposure. The approach proposed in this study is expected to be used flexibly to perform consequence analyses incorporating both aerosol and gaseous forms of iodine.

Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters.

The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork. The water holding capacity did not differ significantly in frankfurters containing up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was significantly lower than the control. Cooking loss did not differ significantly. At up to 10% tuna, apparent viscosity did not differ significantly, whereas at 20% tuna, it was significantly lower than the control. Fat separation and total expressible fluid separation at up to 30% tuna did not differ from the control; however, when more than 30% was added, higher losses were observed. The hardness of frankfurters containing more than 40% tuna was lower than that of the control, but there was no significant difference in springiness. The overall acceptability of frankfurters manufactured with up to 30% tuna did not differ significantly from the control. These results suggest that the addition of 30% tuna does not affect the quality of frankfurters made from pork.

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.