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Detection Characteristics of Irradiated Dried Vegetables by Analyzing Photostimulated Luminescence (PSL) and Thermoluminescence (TL)  

Kim Mi-Yeung (Department of Food Science & Technology, Kyungpook National University)
Kim Byeong-Keun (Department of Food Science & Technology, Kyungpook National University)
Kim Kyo-Youn (Department of Food Science & Technology, Kyungpook National University)
Bhatti Ijaz A. (Department of Food Science & Technology, Kyungpook National University)
Kwon Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 211-215 More about this Journal
Abstract
Photostimulated luminescence (PSI) and thermoluminescence (TL) were analyzed for dried vegetables irradiated at 0, 1, 4 and 7 kGy, such as dried oak mushroom, spinach, radish leaves, water cress, radish, and pumpkin, to detect irradiation treatment. PSL results that photon counts for non-irradiated samples were lower than 700 that corresponds to negative, while those of irradiated samples over 1 kGy showed positive photon counts$(\geq5000)$, indicating irradiation treatment Meantime, TL ratio by normalization was lower than 0.021 in threshold value for non-irradiated samples and more than 0.653 for irradiated samples, and therefore it was possible to detect whether the 6 kinds of dried vegetables were irradiated or not by analyzing PSL and TL.
Keywords
dried vegetables; irradiation; detection; PSL; TL;
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Times Cited By KSCI : 1  (Citation Analysis)
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