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http://dx.doi.org/10.3746/jkfn.2012.41.11.1559

Quality Evaluation and Physical Identification of Irradiated Dried Fruits  

Jung, Jae-Hoon (Dept. of Food Science and Technology, Kyungpook National University)
Jung, Yoonmi (Dept. of Food Science and Technology, Kyungpook National University)
Jo, Deokjo (Dept. of Food Science and Technology, Kyungpook National University)
Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.11, 2012 , pp. 1559-1564 More about this Journal
Abstract
Raisins (Thailand), dried mangos (Philippines), and dried figs (Iran) were gamma-irradiated (0~5 kGy), and their quality and detection characteristics were investigated. Microbiological characteristics were at safe levels when samples were irradiated at higher than 3 kGy. In color change after irradiation, dried mangoes were the most sensitive. Photostimulated luminescence (PSL) measurement was not applicable to dried fruits, showing negative or intermediate values for the irradiated samples. Thermoluminescence (TL) measurement was good for dried figs, exhibiting a glow curve in range of $150{\sim}200^{\circ}C$, where the signal intensity was dependent on the irradiation dose. Electron spin resonance (ESR) measurement was suitable for raisins and dried mangos, resulting in dose-dependent radiation-induced sugar radical signals.
Keywords
dried fruit; irradiation; PSL; TL; ESR;
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