Identification of Irradiated Granule-Type Ramen Soup Powder by Pulsed Photostimulated Luminescence and Thermoluminescence during Storage

  • Yi, Sang-Duk (Department of Food Science and Technology, Chungnam National University) ;
  • Yang, Jae-Seung (Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Woo (Department of Food Technology, Woo Song Technical College) ;
  • Shin, Doo-Ho (Department of Food Technology, Woo Song Technical College) ;
  • Jo, Gab-Yeon (Department of Food Technology, Woo Song Technical College) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2003.03.01


This study was carried out to establish a method for determining if granule-type Ramen soup powder has been irradiated. Thermoluminescence (TL) and pulled photostimulated luminescence (PPSL) were used as the detection methods through observed changes of TL and PPSL intensities after storage under differing conditions. PPSL intensities increased with increases in irradiation doses. The threshold level of PPSL was below 412$\pm$58 photon counts regardless of storage conditions (room and darkroom) after 10 months. TL intensities also increased with increasing irradiation doses. The coefficients ($R^2$) of PPSL (0.74~0.94) and TL intensities (0.92~0.58) were very highly correlated with irradiation dose. The PPSL and TL intensities were decreased after 10 months of storage. These results indicate that discrimination of irradiated from non-irradiated granule-type Ramen soup powder is possible using TL and PPSL methods despite the decrease in intensities of TL and PPSL with increasing storage times.


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