Acknowledgement
Supported by : 식품의약품안전청
Journal of Radiation Industry (방사선산업학회지)
- Volume 7 Issue 1
- /
- Pages.1-5
- /
- 2013
- /
- 1976-2402(pISSN)
Luminescence Analysis of Cookie Mixed with Gamma-irradiated Mineral Depending on Its Processing Methods and Sonication Time
감마선 조사된 무기질 함유 쿠키의 제조 방법 및 초음파 처리 시간에 따른 Luminescence 분석 특성
- Kim, Byeong-Keun (Food Safety Research Institute, NONGSHIM CO., LTD.) ;
- Kim, Cheong-Tae (Food Safety Research Institute, NONGSHIM CO., LTD.) ;
- Lee, Jin-Won (Food Safety Research Institute, NONGSHIM CO., LTD.) ;
- Lee, Kwang-Hyun (Quality Improvement Team, Korea Health Industry Development Institute) ;
-
Kim, Jae-Kyung
(Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
;
-
Song, Beom-Seok
(Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
;
- Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
- Le, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
-
Kwon, Joong-Ho
(Department of Food Science & Technology, Kyungpook National University)
- 김병근 (식품안전연구소) ;
- 김청태 (식품안전연구소) ;
- 이진원 (식품안전연구소) ;
- 이광현 (한국보건산업진흥원) ;
-
김재경
(한국원자력연구원 첨단방사선연구소)
;
-
송범석
(한국원자력연구원 첨단방사선연구소)
;
- 김재훈 (한국원자력연구원 첨단방사선연구소) ;
- 이주운 (한국원자력연구원 첨단방사선연구소) ;
-
권중호
(경북대학교 식품공학과)
- Received : 2013.02.05
- Accepted : 2013.04.15
- Published : 2013.03.31
Abstract
Photostimulated luminescence (PSL) and thermoluminescence (TL) analyses were applied to identify the cookie molds mixed with 2 mg of 10 kGy-irradiated minerals according to cookie processing methods and sonication time (0~60 min) for mineral separation. PSL analysis showed that photon counts of cookies, dried or baked, ranged intermediate levels between the lower and upper threshold (700~5,000 counts/60 s), thereby showing its unsuitablility for screening of irradiated cookie. The TL glow curve intensities, measured according to mineral separation time (5, 10, 20, 40 and 60 mins) from the cookies using a sonicator, were high enough to identify irradiation status and significantly increased with the time in dried cookies. Those of baked cookies, however, were relatively low and not linearly increased with the time, but still possible to identify them (p<0.05).