Browse > Article
http://dx.doi.org/10.3746/jfn.2004.9.3.227

Properties of Pulsed Photostimulated Luminescence and Thermoluminescence for Detection of Gamma-Irradiated Teas during Storage  

Kausar, Tusneem (Department of Food Science and Technology, Kyungpook National University)
Kim, Byeong-Keun (Department of Food Science and Technology, Kyungpook National University)
Yang, Jae-Seung (Department of Food Irradiation, Korean Atomic Energy Research Institute)
Byun, Myung-Woo (Department of Food Irradiation, Korean Atomic Energy Research Institute)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Preventive Nutrition and Food Science / v.9, no.3, 2004 , pp. 227-231 More about this Journal
Abstract
Green, black and oolong teas were irradiated by $^{60}$ Co-gamma rays (0～10 kGy) and were investigated for detection of irradiation treatment using pulsed photostimulated luminescence (PPSL) and thermoluminescence (TL) during storage. Teas irradiated at 2.5 kGy or more showed a photon count of greater than 5000 counts/60 sec while the non-irradiated yielded only 650～1000 count/60 sec. Correlation coefficients between irradiation dose and photon counts/60 sec were 0.8951, 0.7934 and 0.9007 for green, black and oolong teas, respectively. The TL glow curves for minerals isolated from the non-irradiated teas were situated at about 30$0^{\circ}C$ with a low intensity, but for irradiated samples were approximately 15$0^{\circ}C$ with a high intensity. The TL ratios (TL$_1$/TL$_2$), calculated from values after initial radiation and then after re-irradiation of the teas, were below 0.1 for the non-irradiated samples and higher than 1.44 for all irradiated samples, enhanced the reliability of the identification results for TL. The signal intensity of PPSL and TL for irradiated teas decreased with the lapse of post-irradiation storage time at room temperature but was still distinguishable from that of the non-irradiated samples even after one year.
Keywords
teas; irradiation; PSL; TL; storage;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Yi SD, Yang JS. 2000. The application of a pulsed photostimulated luminescence (PPSL) method for the detection of irradiated foodstuffs. J Food Sci Nutr 5: 136-141
2 Yi SD, Yang JS, Oh MJ, Chang KS. 2002. Effect of storage conditions and the role of ash content in thermoluminescence (TL) characteristics and pulsed photostimulated luminescence (PPSL) at Ramen (instant noodle) soup powders irradiated at different particle size. Food Sci Biotechnol 11: 147-160
3 Yi SD, Yang JS. 2001. Properties of pulsed photostimulated luminescence and thermoluminescence of gamma- irradiated shrimp-taste seasoning powder. Food Sci Biotechnol 10: 408-413
4 McMurray CH, Stewart EM, Gray R, Pearce J. 1996. Detection methods for irradiated foods-current status. Royal Society of Chemistry, Cambridge, UK
5 Sanderson DCW, Carmichael LA, Naylor JD. 1996a. Recent advances in thermoluminescence and photostimulated luminescence detection methods for irradiated foods. In Detection methods for irradiated foods. McMurray CH, Stewart EM, Gray R, Pearce J, eds. The Royal Society of Chemisty, Cambridge, UK. p 124-138
6 Sanderson DCW, Carmichael LA, Spencer JQ, Naylor JD. 1996b. Luminescence detection of shellfish. In Detection methods for irradiated foods. McMurray CH, Stewart EM, Gray R, Pearce J, eds. The Royal Society of Chemisty, Cambridge, UK. p 139-148
7 Chung HW, Delince H, Kwon JH. 2000. Photostimulated luminescence-thermoluminescence application to detection of irradiated white ginseng powder. Korean J Food Sci Technol 32: 265-270
8 Autio T, Pinnoja S. 1990. Identification of irradiated foods by the thermoluminescence of mineral contamination. Z Leberns Unters Forsch 191: 177-180   DOI
9 Mamoon A, Abdul-Fattah AA, Abdulfaraj WH. 1994. Thermoluminescence of irradiated herbs and spices. Radiat Phys Chem 44: 203-206   DOI   ScienceOn
10 Khan HM, Bhatti IA, Delince H. 2002. Thermoluminescence of contaminating minerals for the detection of radiation treatment of dried fruits. Radiat Phys Chem 63: 403-406   DOI   ScienceOn
11 SAS. 2001. SAS User's Guide. Statistical Analysis System Institute. Version 8.0. Cary, NC, USA
12 Chung HW, Delince H, Kwon JH. 2002. The application of different detection methods for irradiated dried anchovy and shrimp. Radiat Phys Chem 63: 411-414   DOI   ScienceOn
13 Sanderson DCW, Carmichael LA, Fisk S. 1997. An international collaborative blind trial of photostimulated luminescence detection of irradiated herbs, spices and seasonings. Final Report, MAFFIB073
14 Yi SD, Woo SH, Yang JS. 2001. Pulsed photostimulated luminescence (PPSL) of irradiated imported sesame and perilla seeds. Korean J Food Sci Technol 33: 173-177
15 Delince H. 1992. Detection methods for irradiated foods. In Irradiation for the food sector. Proceeding Symp. Agriculture Canada, Saint Hyacinthe (Que-bec) Canada. p 24-60
16 Yi SD, Woo SH, Yang JS. 2000. The use of pulsed photostimulated luminescence (PPSL) and thermoluminescence (TL) for detection of irradiated perilla and sesame seeds. J Food Sc Nutr 5: 142-147
17 Yi SD, Chang KS, Yang JS. 2001. Trial to identify irradiated corn powder by viscometric and pulsed photostimulated luminescence (PPSL) methods. J Food Hyg Safety 16: 82-87
18 Sanderson DCW, Slater C, Cairns KJ. 1989. Thermoluminescence of foods: origin and implications for deleting irradiations. Radiat Phys Chem 34: 915-924
19 Wagner U, Jokob M, Leffke A, Helle N, Bgl KW, Schreiber GA. 1993. Methods for routine control; viscosity analysis on pepper-thermoluminescence analysis on minerals of spices, herbs, fruit and vegetables. In Recent advances on detection of irradiated foods. Leanardi M, Belliardo JJ, Raffi JJ, eds. EUR 14315, Commission of European Communities, Luxerbourg. p 155-172
20 Schreiber GA, Wagner U, Leffke A, Helle N, Ammon J, Buchholtz HV, Delince H, Estendorfer S, Fuchs K, Grabowski von HU, Kruspe W, Mainczyk K, Mung H, Nootenboom H, Schleich C, Vreden N, Wiesorek C, Bgl KW. 1993. Thermoluminscence analysis to detect irradiated spices, herbs and spices-and herb mixture-an intercomparison study. Beiricht des instituts fur sozialmedizin und epidemiologie des bundesgesund-heitsamtes, SozEp- Heft 2/1993, Bundesgesundheitsamt, Berlin
21 Kwon JH, Jeong J, Chung HW. 2002. Thermoluminescence characteristics of minerals from irradiated potatoes of different origins of production. Radiat Phys Chem 63: 415- 418   DOI   ScienceOn
22 European Committee Standard. 1997. Detection of irradiated food from which silicate minerals can be isolated, Method by thermoluminscence. English version of DIN EN 1788 Brussek, Bekgium
23 UNEP. 1995. Montreal protocol on substances that deplete the ozone layer. In Report of the methyl bromide technical option committee. ISBN 92-807-1448-1, Nairobi, Kenya. p 139-168
24 Delince H. 1998. Detection of food treated with ionizing radiation. Trends Food Sci Technol 9: 73-82   DOI   ScienceOn
25 Delince H. 2002. Analytical methods to identify irradiated food-a review. Radiat Phys Chem 63: 455-458   DOI   ScienceOn
26 Schreiber GA, Hoffmann A, Helle N, Bgl KW. 1994a. Methods for routine control of irradiated food. Determination of irradiation status of shellfish by thermoluminescence analysis. Radiat Phys Chem 43: 533-544   DOI   ScienceOn
27 Kwon JH, Chung HW, Byun MW, Kang IJ. 1998. Thermoluminescence detection of Korean traditional foods exposed to gamma and electron beam irradiation. Radiat Phys Chem 52: 151-156   DOI   ScienceOn
28 Bayram G, Delince H. 2004. Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control 15: 81-91   DOI   ScienceOn