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Analyzing a Physical Marker to Identify Irradiated Dried Garlic and Cabbage  

Kim, Dong-Gil (Department of Food Science and Technology, Kyungpook National University)
Ahn, Jae-Jun (Department of Food Science and Technology, Kyungpook National University)
Jin, Qiong-Wen (Department of Food Science and Technology, Kyungpook National University)
Lee, Ho-Cheon (Taekyung Nongsan, Co., Ltd.)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.2, 2009 , pp. 136-140 More about this Journal
Abstract
The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20 kGy, was investigated by analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic and cabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/ 60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESR analysis, the dried garlic irradiated at 20 kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showed crystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signal intensity significantly increased as the irradiation dose increase ($R^2$= 0.9369 - 0.9926). The TL glow curves of the irradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose ($R^2$= 0.9670 - 0.9768). To enhance the reliability of the results, the first glow curve ($TL_1$) was compared with the second glow curve ($TL_2$) obtained after a re-irradiation step at 1 kGy. The TL ratio ($TL_1/TL_2$) was in good agreement with the reported TL threshold values for both the non-irradiated (<0.1) and irradiated (> 0.1) samples.
Keywords
dried garlic; dried cabbage; photostimulated luminescence; electron spin resonance; thermoluminescence;
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