Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Properties of PSL, TL, and ESR to Identify the Irradiated Sesame Seeds after Steaming

  • Lee, Jeon-Geun (Department of Food Science and Technology, Kyungpook National University) ;
  • Kausar, Tusneem (Department of Food Science Technology, University of Sargodha) ;
  • Chung, Hyung-Wook (Korea Food & Drug Administration) ;
  • Jeong, Il-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Bhatti, Ijaz A. (Department of Chemistry, University of Agriculture) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2009.04.30
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Abstract

Three physical methods, photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR), have been applied to detect the irradiation treatment for the non- and steamed sesame seed samples. PSL successfully screened the irradiated samples from the non-irradiated control by comparing their photon counts (PCs) with the lower (less than 700 count/60 sec) and upper threshold values (higher than 5,000 count/60 sec). TL signals were still detected in all irradiated samples even after steaming, which was reconfirmed with TL ratios [integrated area of $TL_1$ (the first glow)/$TL_2$ (the second glow)] through re-irradiation step. ESR spectrometry showed that radiation-induced cellulose radicals were detected in all the irradiated samples irrespective of steaming treatment. Identification of the irradiated sesame seeds was possible even after steaming by analyzing PSL, TL, and ESR.

Keywords

References

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