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Detection of Gamma-Irradiated Dried Vegetable Using ESR Spectroscopy  

Han, Jeong-Eun (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute)
Yang, Jae-Seung (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.2, 2004 , pp. 345-348 More about this Journal
Abstract
Dried cabbage, spinach, carrot, mugwort and yam were irradiated at 1, 5 and 10 kGy using a $^{60}Co$ irradiator at room temperature. Effects of irradiation dose and storage time on irradiated dried vegetables were investigated through electron spin resonance (ESR) spectroscopy. Strong positive correlation coefficients ($R^{2}=0.9698-0.9915$) were obtained between irradiation dose and corresponding ESR signal intensity. ESR signal of mugwort was most stable at 9 weeks storage, followed by carrot, yam, and spinach, whereas that ESR signal of cabbage was not distinguishable.
Keywords
ESR spectroscopy; ESR signal; irradiation; detection; dried vegetables;
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