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

물리적 방법(PSL, TL)을 이용한 방사선 조사 건조 채소류의 검지

  • 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)
  • 김미영 (경북대학교 식품공학과) ;
  • 김병근 (경북대학교 식품공학과) ;
  • 김교연 (경북대학교 식품공학과) ;
  • ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2006.04.01

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.

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