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http://dx.doi.org/10.9721/KJFST.2012.44.6.673

Monitoring of Commercial Red Pepper Powders for Their Irradiation Status  

Jeong, Mi-Seon (School of Food Science & Biotechnology, Kyungpook National University)
Ahn, Jae-Jun (School of Food Science & Biotechnology, Kyungpook National University)
Akram, Kashif (School of Food Science & Biotechnology, Kyungpook National University)
Kim, Gui-Ran (School of Food Science & Biotechnology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.6, 2012 , pp. 673-679 More about this Journal
Abstract
Ten commercially available red pepper powders were investigated using photostimulated-luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) analyses to confirm their irradiation status. The application of PSL, TL, and ESR analyses was also confirmed by in-house irradiation. In PSL-based screening, all samples gave negative photon counts (<700 PCs). The PSL calibration dose (1 kGy) showed a low sensitivity of 4 samples, while the others provided reliable screening results. TL glow curves demonstrated maximum peaks after $250^{\circ}C$ for the 6 samples; however 4 samples gave complex TL glow curves with maximum peaks in the range of $185-260^{\circ}C$ (radiation-specific), which could be the effect of an irradiated component in low concentration as the TL ratios of all samples were <0.1. Radiation-specific ESR features were absent in the all commercial samples. Variable irradiation detection properties were found; where the TL analysis showed the possible presence of an irradiated component in 4 samples requiring further monitoring and investigation.
Keywords
red pepper powder; detection; thermoluminescence; photostimulated luminescence; electron spin resonance;
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Times Cited By KSCI : 8  (Citation Analysis)
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