• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.258-266
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• 2013

This study was conducted to determine the PSL and TL properties of foods irradiated with electron beam and gamma-ray. 5 kinds of food including cereal, pulse, fish powder, dried vegetable and tea were irradiated at 0 to 10 kGy by electron beam accelerator or $^{60}Co$ gamma-ray irradiator. The PSL analysis showed negative results for most of the non-irradiated samples. Non-irradiated shrimp powder showed intermediate result. Irradiated samples gave negative or intermediate or positive value which presented the limitation of PSL technique. In TL analysis, there were TL glow curves at around $300^{\circ}C$ with low intensity on non-irradiated samples. Maximum peak in the range of $150-250^{\circ}C$ was appeared on irradiated samples. TL ratio obtained by re-irradiation with 1 kGy was less than 0.1 on non-irradiated samples and higher than 0.1 on irradiated samples. Therefore, in PSL measurement, electron-beam irradiated samples could obtain more clear results. TL analysis showed obvious difference between non-irradiated and irradiated samples. But the identification was impossible for the sample of rice and lemon tea. Because of it's low contents of mineral.