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The Detection of Irradiated Composite Seasoning Foods by Analyzing Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL)  

Kwon Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Kim Mi-Yeung (Department of Food Science and Technology, Kyungpook National University)
Kim Byeong-Keun (Department of Food Science and Technology, Kyungpook National University)
Chung Hyung-Wook (Korea Food and Drug Administration)
Kim Tae-Cheol (Sewoo, Co. Ltd.)
Kim Soo-Jin (Greenpia Tech Inc.)
Publication Information
Food Science and Preservation / v.13, no.1, 2006 , pp. 55-60 More about this Journal
Abstract
Two kinds of composite seasoning products (beef broth powder, polk bone extract powder) were used for a detection trial of gamma irradiation treatment up to 10 kGy by analyzing photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence(TL). PSL results showed that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 5000, which makes it possible to screen irradiated composite seasoning products at 1 kGy or over from the non-irradiated control. ESR signals measured for both irradiated samples were not irradiation-specific, even though they were dose dependent in the signal intensity. Radiation-induced TL glow curves were found in irradiated beef broth powder and furthernmore, TL ratio $(TL_4/TL_2)$ obtained by a re-irradiation step could verify the detection result of TL1 glow curves, showing ratios lower than 0.05 in the non-irradiated sample and higher than 1.00 in irradiated ones.
Keywords
composite seasoning products; irradiation; detection; PSL; TL;
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Times Cited By KSCI : 2  (Citation Analysis)
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