Detection of Post-Irradiation of Dry Soup Base Ingredients in Instant Noodle by Thermoluminescence Technique

라면 건조 수프 재료의 방사선 조사 검지를 위한 Thermoluminescence 활용

  • Hwang, Keum-Taek (Department of Food Science and Human Nutrition and Institute for Molecular Biology and Genetics, Chonbuk National University) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Wagner, Ute (German Federal Institute for Health Protection of Consumers and Veterinary Medicine) ;
  • Dehne, Lutz I. (German Federal Institute for Health Protection of Consumers and Veterinary Medicine)
  • 황금택 (전북대학교 식품영양학과 및 유전공학연구소) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구팀) ;
  • ;
  • Published : 1998.08.01

Abstract

It was determined whether thermoluminescence (TL) technique is a potential method to detect post-irradiation of dry soup base mix for instant noodle and its ingredients. The ingredients or the mixtures were irradiated, from which minerals were isolated using sodium polytungstate solution. Their TL signals (1st glow TL intensity/2nd glow TL intensity reirradiated at 48.6 Gy) were measured. The TL signals in temperature ranges of $229{\sim}295^{\circ}C$ and $229{\sim}361^{\circ}C$ showed larger differences between unirradiated and irradiated samples compared to other ranges. The average TL signals for unirradiated garlic powder, ginger powder, black pepper powder, onion powder, red pepper powder, and sesame seeds were below 0.2, while those for onion powder, red pepper powder, and sesame seeds irradiated at 10 kGy were over 20 in the two temperature ranges. The average TL signals for unirradiated soup mixture were 0.08 and 0.1, respectively, in the two temperature ranges, while those for the mixtures containing 10 kGy-irradiated onion powder, red pepper powder, and sesame seeds individually or in combination were over 7. The average TL signals for the mixtures irradiated 1, 5, and 10 kGy were over 10.