Murat O Balaban

• Ph.D.
• University of Auckland

A total of 72 male and 50 female trout (Oncorhynchus mykiss) fillets were weighed (range 328–794 g, mean 546.2 ± 101.8 g; and range 426–994 g, mean 672.2 ± 106.1 g, respectively), the pictures of whom were taken in a light box, and image analysis was done to measure pixel colors, length, and view area of the fillets. Weight (W) was predicted using...

Sixty scaled carp Cyprinus carpio and sixty mirror carp Cyprinus carpio carpio were raised in fiberglass and concrete tanks. Fish pictures were taken by a digital camera in a lightbox. Image analysis was used to determine length-weight and view area-weight relationships. Length-weight data were fitted to a power equation: (Weight W) = A (Length L)B...

Weight estimation of whole fish and fillets, and skin color of whole fish and fillet meat colors of the male and female scaled and mirror carp (Cyprinus carpio) were evaluated by image analysis. After measuring the weight of 10 scaled and 10 mirror carp and their fillets, pictures of both sides of whole fish, and meat side of fillets were taken in...

BACKGROUND Three image analysis methods to measure visual texture were applied to an image with much texture (scaled carp), and one with little texture (mirror carp). For each method, the effect of image rotation at 0°, 10°, 20°, 30°, 45°, 60°, 75° and 90° was evaluated. RESULTS Rotation did not change energy (E) and entropy (H) calculations using...

Images of Red Sea goatfish Parupeneus forsskali were taken in a light box to perform color and visual texture analyses. The average L* and b* values did not change significantly during storage of 7 days, but the a* values decreased (P < 0.05). The change of visual texture parameters energy and entropy (calculated based on histograms, and based on c...

The effect of microwave (MW) treatment with different power densities (4.4, 7.7, and 11.0 W/g) on polyphenol oxidase (PPO) and pectin methyl esterase (PME) inactivation in peach puree were studied, and the changes in color, rheological properties, total polyphenol and flavonoid and antioxidant capacity were evaluated. By using time/temperature data...

The main objective of this study was to assess the freshness of striped mullet (Mugil cephalus) fillets stored at 0°C by evaluating color changes using a machine vision system and correlating this to chemical and sensory attributes. The mean L*, a*, b* values from the entire area of the fillet surface were calculated by image analysis. These values...

Two cultured catfish species (European catfish Silurus glanis, and African catfish Clarias gariepinus) were evaluated for their weight estimation and colors by image analysis. A total of 60 whole fish from each species were first weighed, and then their pictures taken by a digital camera in a light box. Length, weight and color of all fish were det...

Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of th...

If temperature fluctuations can be controlled, freezing and frozen storage are very effective food preservation techniques. However, frozen products must be thawed before they are consumed. The number of methods of thawing is increasing. Thawing stage is very important for maintaining quality. However, the consumer cannot use industrial techniques...

If temperature fluctuations can be controlled, freezing and frozen storage are very effective food preservation techniques. However, frozen products must be thawed before they are consumed. The number of methods of thawing is increasing. Thawing stage is very important for maintaining quality. However, the consumer cannot use industrial techniques...

King salmon (Oncorhynchus tschawytscha, Walbaum, 1792) samples from the top, belly and tail parts of fillets were brined (8% salt wet brine WB, salt dry brine S, 1:1 brown sugar : salt dry brine DB) for 18 h, and dipped in liquid smoke (LS) for 3 mins. S and DB significantly reduced moisture content and a w after brine, while WB increased moisture...

With the increasing importance of international commerce in seafood, the resulting requirements of standardized and quantified quality, and the strides in hardware and software, research and reliance in computer vision is expanding. This chapter summarizes the improvements in hardware/software and the many facets of computer vision research applied...

Book Description: Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that has favorable health impacts on human beings. Considering the rapid increase in the world population and the demand in terms of protein needs that are provided by seafood, the necessary...

High hydrostatic pressure (HHP) is used for microbial inactivation in foods. Addition of carbon dioxide (CO 2 ) to HHP can improve microbial and enzyme inactivation. This study investigated microbial effects of combined HHP and CO 2 on Escherichia coli , Bacillus subtilis , and Saccharomyces cerevisiae , and evaluated sensory attributes of treated...

High hydrostatic pressure (HHP) may activate undesirable enzymes such as polyphenoloxidase (PPO). Carbon dioxide (CO 2 ) addition to HHP could increase enzyme inactivation. We investigated the inactivation of combined HHP and dense phase carbon dioxide process on activity, secondary conformation and size of pure PPO from mushroom. Solutions (2.35μM...

Liquid smoke dipping is a safer, faster, and more controllable application of smoke application compared to traditional smoking. The color, texture and water activity of previously cooked clams (Austrovenus stutchburyi) after wet brining and liquid smoke dipping were measured. Wet brining and liquid smoke dipping can be used when only the color a...

Smoking adds value to many seafood products, and generally extends shelf life and assures safety. Liquid smoke is easier, more controllable and safer than traditional smoking. Cooked tiger shrimp (Penaeus monodon, Fabricius, 1798) was dry and wet brined and dipped in liquid smoke before evaluating water activity, color, texture and visual texture...

The effects of dry or wet brining, different liquid smoke (LS) dipping schedules, and different LS on the weight, water activity, view area, and texture attributes of mussels were compared. Dry brining resulted in significant weight loss (about 30%), whereas liquid brining (4% salt) increased the original weights. With LS dippings, wet brined musse...

BACKGROUND Aquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 °C for up to 40 days.RESULTSThe surface redness (average a*) of the samples increased after dry brinin...

In this study, mussel meat was wet and dry brined and dipped in two different (hickory and maple) liquid smoke flavorings (LS) for different lengths and number of times. Their colors were analyzed by acquiring and analyzing images. Both wet and dry brining changed the color of the mussel meat, measured by the ΔE values based on original colors. Wet...

The appearance (color, shine, surface roughness, bumpiness, view area, height) of whipped cream samples change with time. Quantitative methods based on image analysis were developed to measure these parameters in cream samples stored at 3 temperatures (room temperature, 10 °C and 2 °C) for up to 24 h. There was a small decrease in L* and a* values...

A texture measurement device was modified to measure the force required to pull pin bones from King salmon (Oncorhynchus tshawytscha), snapper (Pagrus auratus), and kahawai (Arripis trutta). Pulled bones were also subjected to tension to measure the breaking force. For all fish, the pulling force depended on the size of the fish, and on the length...

The non-thermal processing method of dense phase carbon dioxide (DPCD) for heat sensitive foods preserves quality, nutrients while inactivating microorganisms and enzymes in liquid foods. There is increasing interest in solid foods. Challenges associated with processing solids with DPCD will be discussed. Use of gases other than CO2 is possible. Fi...

The spinning cloth disc reactor (SCDR) is a novel mesh supported enzyme rotating reactor system for process intensification. In this study, to increase the enzyme loading in the SCDR, a new reactor operational mode was designed by increasing the number of cloths used in the SCDR to form a multi-cloth stack on the spinning disc. To test its effectiv...

Ten gurnard and 10 snapper were stored on ice. One side always contacted the ice; the other side was always exposed to air. At different intervals for up to 12 d, the fish were placed in a light box, and the images of both sides were taken using polarized and nonpolarized illumination. Image analysis resulted in average L*, a*, and b* values of ski...

The lipid classes and fatty acid profiles of oils extracted from male and female New Zealand Greenshell (Perna canaliculus) mussel samples either raw, or treated with heat or with high-pressure processing were compared. The Bligh and Dyer solvent extraction method was performed for mussel oil extraction. Iatroscan was used for lipid class determina...

The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Eda...

The combined effect of supercritical carbon dioxide (SC-CO2) and high power ultrasound (HPU) on the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin-methyl esterase (PME) in orange juice was studied in order to select models that can predict their inactivation behaviour based on process parameters. Experiments were per...

Aquacultured green lipped mussel (CPH) is the New Zealand export leader of seafood in terms of weight. Different treatments shrink mussel meat differently and affect the consumer perception of half-shelled mussels. In order to quantify this, digital images of half-shelled green lipped mussels subjected to two post-harvest treatments (ultra high pre...

Aquacultured green shelled mussels are an important export product of New Zealand. Using image analysis, several geometrical attributes of live mussels were measured. The volume of individual live mussels was estimated by several methods. When the cubic splines method was applied to top and side view images, volume was estimated with a coefficient...

The spinning cloth disc reactor (SCDR) is an innovative enzymatic reaction intensification technology. The SCDR uses centrifugal forces to allow the spread of thin film across the spinning disc which has a cloth with immobilized enzyme. Research has shown this geometry promotes accelerated reactions due to high mass transfer rates and rapid mixing....

Blistering and browning are two important properties when baking Mozzarella cheese on pizza. In this study, the blistering and browning of five Mozzarella cheeses with different salt and moisture contents were evaluated using machine vision and image analysis techniques. Cheese attributes, including meltability, free oil, elasticity and stretching...

The aim of this study was to develop novel techniques to investigate the blistering and browning properties of Mozzarella cheese. An innovative and holistic approach was developed to evaluate cheese blistering and browning properties using machine vision system and image analysis techniques. As a novel technique for the blistering evaluation, the n...

A combined treatment of high hydrostatic pressure (HHP) and dense phase carbon dioxide (DPCD) was investigated to inactivate pectin methylesterase (PME), peroxidase (POD) and polyphenol oxidase (PPO) in feijoa (Acca sellowiana) puree. The treatments were HHP (HHP); carbonation and HHP (HHPcarb); carbonation + addition of 8.5 mL CO2/g puree into the...

Genellikle gıdaların, ve özellikle su ürünlerinin renk ve şekilleri homojen değildir. Bunların otomatik ve objektif olarak ölçülmeleri kişiler için çok zor veya imkansızdir. Bilgisayar destekli resim analizi hem renkleri hem şekilleri nicel olarak ölçebilir. Bu çalışmada istiridye kabuklarının averaj renkleri, renk dağılımları, ve şekilleriyle ilgi...

Optimal loading and operating conditions for a new, superior immobilization of amano lipase from Pseudomonas fluorescens on woolen cloth were determined. The optimal enzyme loading was 46.8 mg g dry cloth(-1) with activity of 200 U. A batch reactor was used to characterize process conditions important to industrial application of the wool immobiliz...

The spinning cloth disc reactor (SCDR) is an innovative enzyme reaction intensification technology. Based on spinning disc technology, the SCDR uses centrifugal forces to allow an even spread of a thin film across a spinning horizontal disc which holds a cloth with immobilized enzyme. This geometry promotes accelerated reactions due to high mass tr...

The need for a food preservation method that is safe and inexpensive and that preserves heat-sensitive compounds resulted in the use of pressurized carbon dioxide (CO2) as a food preservation method. Dense-phase carbon dioxide (DPCD) treatment has attracted great interest in the nonthermal treatment of liquid foods or liquid model solutions. DPCD h...

This chapter discusses the application of dense phase CO 2 (DPCD) technology as an alternative to thermal food preservation. This technology has been applied mostly to liquid foods; however, applications for solid foods exist, and research in this area is accelerating. This chapter first reviews the principles of the DPCD process, its advantages, i...

Bilgisayarlı resim analizi (BRA) son yıllarda çeşitli özelliklerde hem bilimsel alanda hem endüstriyel alanda pek çok gıda ürününün renk, tekstür, ağırlık, hacim, form ve defo gibi çeşitli kalite özelliklerinin tespitinde kullanılmaktadır. Bu sistemin yaygın kullanımının en önemli nedenlerinin başında hızlı, güvenilir ve etkili sonuçlar vermesi gel...

Gıda kalite analizlerinde kullanılan yeni sistemler teknolojik ilerlemelere paralel olarak gelişmektedir. Gıda analizleri için kullanılan pek çok yöntem zaman alıcı, zahmetli ve masraflıdır. Bu yöntemlere göre pek çok kolaylık sunan teknoloji temelli sistemler (bilgisayarlı görüntüleme sistemleri, elektronik burun, elektronik dil, hiperspektral gör...

The effect of dense phase carbon dioxide (DPCD) processing (34.5 MPa, 8% CO2, 6.5 min, and 40 °C) on phytochemical, sensory and aroma compounds of hibiscus beverage was compared to a conventional thermal process (HTST) (75 °C for 15 s) and a control (untreated beverage) during refrigerated storage (4 °C). The overall likeability of the hibiscus bev...

An improved, simple, effective and superior protocol has been developed to immobilize amano lipase from Pseudomonas fluorescens on woolen cloth using polyethyleneimine (PEI) with glutaraldehyde (GA) cross-linking. The success of immobilization was confirmed by FTIR and confocal laser scanning microscope (CLSM), the latter proving that enzyme is wel...

Visual attributes of foods such as color, shape, size, perceived defects, etc are important drivers of purchase decisions, and affect acceptance and price in international commerce. Although these attributes can be evaluated subjectively by trained personnel, increasingly objective evaluation methods such as machine vision have been adopted for qua...

Zealand Smoked salmon is a popular value-added product. Its color is an important quality attribute, and changes at each step during the smoking process. Liquid smoke (LS) application is more rapid, and results in less undesirable chemicals in the product. Machine vision is a rapid, non-destructive color analysis method. Our objective was to determ...

The first step in any image analysis involves segmentation (separation of the object(s) from the background). If the objects have complex colors, including those of the background, or if the objects are semi-transparent, then segmentation becomes difficult and/or inaccurate. If non-white colors are used in the background to help segmentation, then...

Skin color of fish is affected by age, handling, nutrition, and illumination. There is also a perception that wet or dry conditions may affect skin color. Since color is an important visual quality attribute of fish, it is important to determine if illumination and wet / dry conditions affect skin color. Our objective was to store fish on ice, and...

The color of the gills is an indication of the “freshness” of fish, and is used subjectively in the Quality Index Method (QIM). Similarly, the color of the eyes and their transparency /opaqueness is an indication of fish freshness and used in QIM. The automation and objective evaluation of these criteria is desirable. Our objective was to develop r...

This chapter discusses the application of dense phase CO2 (DPCD) technology as an alternative to thermal food preservation. This technology has been applied mostly to liquid foods; however, applications for solid foods exist, and research in this area is accelerating. This chapter first reviews the principles of the DPCD process, its advantages, it...

Thompson seedless grapes (Vitis vinifera) were pretreated in potassium carbonate and ethyl oleate solutions for 1, 2, and 3 min at 30, 40, 50, and 60°C and dried in a convective air dryer at 60°C. The effect of dipping time and solution temperature on drying rate and color kinetics were investigated. Grapes dipped into the solution at 60°C for 2 an...

The application of dense phase carbon dioxide for the pasteurization of liquid foods has fostered research in the study of the phase behavior of systems in which CO2 is in contact with liquid foods of different compositions in different processing conditions of pressure and temperature. CO2 solubility in liquid phase is the key parameter for proper...

Carbon dioxide can be used in the food industry because of its nontoxic, nonflammable, inexpensive, and generally regarded as safe (GRAS) status. A technology applied to foods is first and foremost concerned with the safety of the products. The literature in this area shows that DPCD treatment assures the microbial safety of the product, and this c...

The number of studies on enzyme inactivation by pressurized CO2 is increasing, especially in fruit and vegetable juice processing, where enzymes cause quality deterioration if not inactivated. Among these enzymes, pectinesterase causes cloud loss in some fruit juices; polyphenol oxidase causes undesirable browning in fruits, vegetables, juices, and...

Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order...

The introduction aims to bring together accumulated knowledge in the areas of supercritical and dense phase CO2 technology. A summary is given of the areas covered by the book's chapters. Recognized experts in their fields discuss the following topics: solubility of CO2 in liquids; the effects of supercritical and dense phase CO2 on microorganisms,...

Two fillets of King salmon were purchased from a local market. The fillets were immersed in dry brine (1:1 ratio of salt and brown sugar) for 24 hrs at 4 o C. The fillets were briefly washed to remove surface brine, and then dipped in LS (Maple, Nelson Naturally Co.) for 1 min. After 1 day of storage at 4 o C, they were dipped in LS again for 1 min...

Evaluation of Color and Other Visual Attributes of Foods With Machine Vision

Roe is an important product of the Alaska pollock (Theragra chalcogramma) industry. About 31% of the value for all pollock products comes from roe, yet roe is 5% of the weight of the fish. Currently, the size (weight), color, and maturity of the roe are subjectively evaluated. The objective of this study was to develop methods to predict the weight...

In the second part of the study of the quality evaluation of pollock roe by image analysis, methods to quantify the color defects (green spots, dark strips, dark color, and uneven coloring due to “freezer burn”) were developed. Dark roes can be detected by their average L* value. Dark strips can be detected by quantifying the percentage of pixels t...

http://researchpub.org/journal/ijfns/number/vol1-no4/vol1-no4-2.pdf

http://researchpub.org/journal/ijfns/number/vol1-no4/vol1-no4-1.pdf

Hibiscus beverage was treated with dense phase carbon dioxide (DPCD), and inactivation was determined using yeasts and molds (Y&M) and aerobic plate counts (APCs). A central composite design with pressure (13.8–34.5 MPa) and residence time (5–8 min) at constant temperature (40C) and %CO2 was used. A storage study (14 weeks at 4C) included the DPCD...

Most foods and agricultural materials have non-uniforms surfaces and colors. Color is an important sensory attribute influencing consumer acceptance, and quantification of its perception by consumers is critical. Non-homogeneous colors can be accurately quantified using machine vision (MV) and image analysis. The objective of this research was to e...

Se describe un método para cuantificar el color en los patrones complejos de los insectos, utilizando una combinación de iluminación estandarizada y de la técnica de análisis de imagen. Se investigaron dos comparaciones de color: (1) el porcentaje de azul en la banda submarginal de las alas posteriores en las hembras de forma amarilla y de forma os...

An electronic nose (EN) was used to determine the effect of repeated impacts on changes in volatile characteristics of fresh blueberries during storage. Hand-harvested 'Misty' blueberries (Vaccinium corymbosum) were treated either as (1) undropped (control) fruits, (2) fruits poured six times from a picking bucket 200 mm into a plastic field lug or...

We describe a method to quantify color in complex patterns on insects, using a combination of standardized illumination and image analysis techniques. Two color comparisons were investigated: (1) the percentage of blue in the submarginal band of the hindwing in yellow and dark morph females of Papilio glaucus L., and (2) the percentage of orange hu...

IntroductionDPCD Treatment SystemsOrange Juice Quality after DPCD TreatmentGrape Juice Quality after DP-CO2 TreatmentQuality of Beer after DPCD TreatmentSensory Evaluation and Flavor Profile of Coconut Water after DPCD TreatmentFuture OutlookReferences

Unlabelled: Hibiscus cold (25 °C) and hot (90 °C) water extracts were prepared in various time-temperature combinations to determine equivalent extraction conditions regarding their physicochemical and phytochemical properties. Equivalent anthocyanins concentration was obtained at 25 °C for 240 min and 90 °C for 16 min. Total phenolics were better...

Unlabelled: An image analysis method was developed to quantify the gaping, bruising, and blood spots of red salmon (Oncorhynchus nerka) fillets. Images of 15 fillets with various levels of gaping were taken either with a dSLR camera, or with a video camera. Also, the same fillets were recorded using the same camera both under regular illumination,...

Machine vision (MV) is a rapid, economic, consistent and objective inspection and evaluation technique. This non-destructive method has applications in the aquatic food industry. MV can perform many functions at once in an aquatic food processing line: sorting by species, by size, and by visual quality attributes, as well as automated portioning. I...

Unlabelled: Calyxes from the Roselle plant (Hibiscus sabdariffa L.) were used to prepare cold (22 °C for 4 h) and hot (98 °C for 16 min) infusions/teas from both fresh and dried forms. Aroma volatiles were extracted using static headspace SPME and analyzed using GC-MS and GC-O with 2 different columns (DB-5 and DB-Wax). Totals of 28, 25, 17, and 1...

Vibrio vulnificus (Vv) is a pathogen that can be found in raw oysters. Freezing can reduce Vv and increase the shelf life of oysters. The objective of this study was to develop predictive inactivation kinetic models for pure cultures of Vv at different frozen storage temperatures and times. Vv was diluted in phosphate-buffered saline (PBS) to obtai...

Introduction Thermal death time relationships Process lethality and sterilizing value Heat transfer considerations Process design Mathematical model for heat transfer Process deviations On-line correction of process deviations Conclusions List of Symbols References

The objective of this study was to develop two methods to predict the volume of whole Alaska pollock and to compare the results with the experimentally measured volumes. One hundred fifty-five whole pollock, obtained from a Kodiak processor, were individually immersed in a graduated cylinder equipped with an outflow tube to catch the displaced wate...

Determining the size and quality attributes of fish by machine vision is gaining acceptance and increasing use in the seafood industry. Objectivity, speed, and record keeping are advantages in using this method. The objective of this work was to develop the mathematical correlations to predict the weight of whole Alaskan Pollock ( Theragra chalcogr...

IntroductionExact solutionsNumerical solutionsA numerical model for shrimp cookingApplicationsConclusions NomenclatureReferences

Prediction relationships between weight and image features were established with a high correlation for whole aquacultured rainbow trout. Three hundred fish from three different farms were used. The fish were temporarily removed from the raceway, anesthetized, and their picture was taken by a digital camera. A reference square of known surface area...

The amount of astaxanthin and a* value changes in fresh Atlantic salmon light and dark muscle during cold storage was studied for different e-beam doses (0, 1, 1.5, 2 and 3kGy). Astaxanthin (mg/kg muscle) and a* value decreased with increasing irradiation dose for both fresh light and dark muscle. The level of irradiation dose gave high correlation...

After harvesting, salmon is sorted by species, size, and quality. This is generally manually done by operators. Automation would bring repeatability, objectivity, and record-keeping capabilities to these tasks. Machine vision (MV) and image analysis have been used in sorting many agricultural products. Four salmon species were tested: pink (Oncorhy...

Two experimental systems were designed and tested to measure the CO2 solubility in pure water and sodium phosphate monobasic solutions (0.240, 2.40 and 4.80 g/100 g water) at different pressures (7.5 and 15.0 MPa) and temperatures (35, 40 and 50 °C). The solubility experimental results were compared with the equilibrium conditions evaluated by appl...

Experimental survival curves of Saccharomyces cerevisiae cells exposed to high pressure carbon dioxide (HPCD) treatments under several constant temperatures (35, 40 and 50°C), pressures (7.5, 10.0 and 13.0MPa) and suspended in distilled water with different sodium phosphate monobasic buffer concentrations (0.02, 0.10, 0.20 and 0.40M) were obtained....

The effect of high pressure treatment (HPP) (150 MPa and 300 MPa for 15 min) and cooking on quality of Atlantic salmon based on microbial activity, lipid oxidation, fatty acid profile, colour and texture during 6 days of storage was studied. High pressure and cooking significantly (p < 0.05) reduced microbial growth. The 300 MPa treatment and cooki...

Red grapefruit juice was treated with continuous dense phase carbon dioxide (DPCD) equipment to inactivate yeasts and molds and total aerobic microorganisms. A central composite design was used with pressure (13.8, 24.1, and 34.5 MPa) and residence time (5, 7, and 9 min) as variables at constant temperature (40 degrees C), and CO(2) level (5.7%) af...

Different mincing methods in the preparation of refrigerated whiting burgers had a significant effect on the products’ quality during storage (P < 0.05). The burgers containing pre-cooked mince products (PCMP) had the lowest microbial load with longest sensory shelf life (10 days). Oven drying of dry ingredients with subsequent hygienic practices m...

16. Ulusal Su Ürünleri Sempozyumu

Biodegradation of untreated and treated thermoformed polymer polylactic acid (PLA) under anaerobic conditions was investigated. Treatments consisted of subjecting PLA to irradiation (gamma source and e-beam) and steam (120° C for 3 h). Absorbed doses were 72 and 172 kGy for gamma-irradiated samples and 72, 144, and 216 kGy for e-beam irradiated sam...