DOI QR코드

DOI QR Code

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

Abstract

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.

References

  1. Yi SD, Yang JS, Oh MJ, Chang KS. 2002. Effect of storageconditions and the role of ash content in thermolumi-nescence (TL) characteristics and pulsed photostimulated luminescence (PPSL) of Ramen (instant noodle) soup pow-ders irradiated on different particle size. Food Sci Biotechnol11: 147-160
  2. Yi SD, Yang JS. 2001. Properties of pulsed photostimulatedluminescence and thermoluminescence of gamma-irradiatedshrimp-taste seasoning powder. Food Sci Biotechnol 10: 408-413
  3. Byun MW, Kwon JH, Cha BS, Cho HO, Kang SS. 1989.Radicidation of the condiment for soup of instant noodle(Ramen). J Korean Soc Food Nutr 18: 14-18
  4. Kwon JH, Byun MW, Cha BS, Yang JS, Cho HO. 1988. Improvement of hygienic quality of vegetable mixed con-diments using gamma-irradiation. Kor J Food Hygi 3: 233-239
  5. Delience H. 1998 Detection of food treated with ionizingradiation. Food Sci Technol 9: 73-82 https://doi.org/10.1016/S0924-2244(98)00002-8
  6. Khan HM, Delincee H. 1995. Detection of radiation treat-ment of spices and herbs of asian origin using thermo-luminescence of mineral contaminants. Appl Radiat Isot 46:1071-1075 https://doi.org/10.1016/0969-8043(95)00193-H
  7. Yi SD, Chang KS, Yang JS. 2000. Detection of irradiatedcereals by viscosity measurement. J Food Sci Nutr 5: 93-99
  8. Sanderson DCW, Carmichael LA, Naylor JD. 1996. Recentadvances in thermoluminescence and photostimulated lu-minescence detection methods for irradiated food. In De-tection methods for irradiated foods. McMurray CH, Stew-art EM, Gray R, Pearce J, eds. The Royal Society of Chem-istry, Cambridge, UK. p 124-138
  9. Schreiber GA, Hoffmann A, Helle N, $B \ddot ogl$ KW. 1994 Methodsfor routine control ofirradiated food: determinationof the irradiation status of shellfish by thennoluminescenceanalysis. Radiat Phys Chem 43: 533-544 https://doi.org/10.1016/0969-806X(94)90164-3
  10. Beneitez P, Correcher V, Millan A, Calderon T. 1994.The rmoluminescence analysis for testing the irradiation ofspices. J Radioanal Nuclear Chem, Articles 185: 401-410 https://doi.org/10.1007/BF02041311
  11. Sanderson DCW, Slater C, Cairns KJ. 1989. Thermolumi-nescence of foods: Origins and implication for detectionirradiation. Radiat Phys Chem 34: 915-924
  12. Yi SD, Chang KS, Yang JS. 2001 Trial to identify irradiatedcorn powder by viscometric and pulsed photostimulatedluminescence (PPSL) methods. J Food Hyg Safety 16: 82-87
  13. Yi SD, Woo SH, Yang JS. 2000. The use of pulsed photo-stimulated luminescence (PPSL) and thennoluminescence(TL) for the detection of irradiated perilla and sesame seeds.J Food Sci Nutr 5: 142-147
  14. Yi SD, Yang JS. 2000. The application of a pulsed pho-tostimulated luminescence (PPSL) method for the detectionof irradiated foodstuffs. J Food Sci Nutr 5: 136-141
  15. Yi SD, Woo SH, Yang JS. 2001. Pulsed photostimulatedluminescence (PPSL) of irradiated importation sesame and perilla seeds. Korean J Food Sci Technol 33: 173-177
  16. Yi SD, Woo SH, Yang JS. 2001. Detection of pulsed pho-tostirnulated luminescence signals emitted by infrared stim-ulation of irradiated spices during storage under two con-ditions. J Food Sci Nutr 6: 152-157
  17. Chung HW, Delincee H, Kwon JH. 2000. C Korean J Food SciTechnol 32: 265-270
  18. Hwang KT, Uhm TB, Wagner U, Schreiber GA. 1998. Ap-plication of photostimulated luminescence to detection ofirradiated foods. Korean J Food Sci Technol 30: 498-501
  19. Yi SD, Yang JS. 2001. Thermoluminescence of mineralseperated from imported sesame and perilla seeds treatedwith ionizing radiation. Food Sci Biotechnol 10: 231-235
  20. Chung HW, Kwon JH. 1998. Detection of irradiation treat-ment for seasoned-powdered foods by the rmolumine scence measurement. Korean J Food Sci Technol 30: 509-516
  21. Kwon JH, Chung HW, Byun MW, Kang IJ. 1998. Thermo-luminescence detection of korean traditional foods exposedto gamma and electron-beam irradiation. Radiat Phys Chem52: 151-156 https://doi.org/10.1016/S0969-806X(98)00065-6
  22. Hwang KT, Byun MW, Wagner U, Dehne LI. 1998. De-tection of post-irradiation of dry soup base ingredients ininstant noodle by the rmolumine scence technique. Korean JFood Sci Technol 30: 1018-1023
  23. AOAC. 1995. Official Methods of Analysis. 16th ed. Asso-ciation of official analytical chemists, Washington DC
  24. Kim JS, Choi SH, Lee SD, Lee GH, Oh MJ. 1999. Quality changes of sterilized soybean paste during its storage. J Korean Soc Food Sci Nutr 28: 1069-1075
  25. Yi SD, Yang JS, Jeong JH, Sung CK, Oh MJ. 1999. Anti-microbial activities of soybean paste extracts. J Korean SocFood Sci Nutr 28: 1230-1238
  26. European Committee for standard. 1997. Detection of irra-diated food from which silicate minerals can be isolated,Method by thermoluminescence. English version of DIN EN1788
  27. Yi SD, Yang JS. 2001. Changes in thermoluminescence of mineral separated from irradiated shellfish under various storage conditions. J Food Sci Nutr 6: 23-28
  28. Yi SD, Yang JS, Oh MJ. 2002. Observation several detec-tion factor derived from the rmolumine scence (TL) of min-eral separated from irradiated Korean sesame and perillaseeds stored under different storage conditions. NutraceutFood 7: 188-194
  29. European Committee for standard. 1997. Detection of irra-diated food using photostimulated luminescence. English ver-sion of prEN 13751
  30. Yi SD, Yang JS. 2001. Influence of sample form, storage conditions and periods on accumulated pulsed photostim-ulated luminescence signals of irradiated Korean sesame andperilla seeds. J Food Sci Nutr 6: 216-223
  31. Yi SD, Yang JS, Oh MJ, Chang KS. 2002. Pulsed photo-stimulated lumine scence (PPSL) of mineral separated from irradiated shellfish. Food Sci Biotechnol 11: 337-341

Cited by

  1. Physicochemical Identification Characteristics of Irradiated Brown Rice, Soybean and Sesame Seeds during Storage vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.037