Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 3
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- Pages.509-516
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- 1998
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- 0367-6293(pISSN)
Detection of Irradiation Treatment for Seasoned-Powdered Foods by Thermoluminescence Measurement
Thermoluminescence 측정에 의한 조미분말식품의 방사선 조사유무 확인
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Chung, Hyung-Wook
(Department of Food Science and Technology, Kyungpook National University) ;
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Kwon, Joong-Ho
(Department of Food Science and Technology, Kyungpook National University)
- Published : 1998.06.01
Abstract
Thermoluminescence measurements were applied to the detection of seasoned-powered foods such as shellfish extract powder, seasoned marine products, Ramen soup powder and sardine extract powder whether they are irradiated or not. Correlation coefficients
조개추출물분말, 해물조미베이스, 라면분말수프, 정어리추출물분말 등 조미분말식품에 대한 TL 검지방법의 적용가능성을 확인하였다. 이들 시료의 방사선 조사선량과 TL response 간의