Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Detection of Irradiated Korean Wheat Flour by Viscosity and Pulsed Photostimulated Luminescence (PPSL) Methods

  • Yi, Sang-Duk (Nonghyup Korea Insam Research Institute, Nonghyup Koreainsam Co., LTD.) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2005.06.01
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Abstract

This study was carried out to establish methods for irradiation detection of irradiation in Korean wheat flour by pulsed photostimulated luminescence (PPSL) and viscometric methods. The photon counts of the irradiated Korean wheat flour measured by PPSL immediately after irradiation increased with increasing irradiation dose. The photon counts in the irradiated Korean wheat flour almost disappeared with lapse of time after storage in normal room conditions, but irradiation detection was still possible after 6 months in darkroom conditions. All irradiated samples indicated a decrease in viscosity with increasing stirring speeds (rpm) and irradiation doses. Irradiation at 1 kGy significantly decreased the viscosity. Consequently, these results suggest that the detection of irradiated Korean wheat powder is possible by both viscometric and PPSL methods.

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References

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