Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5499378 | Radiation Physics and Chemistry | 2017 | 8 Pages |
Abstract
Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180-225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2).
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
Jeong-Eun Lee, Bhaskar Sanyal, Kashif Akram, Yunhee Jo, Ji-Yeong Baek, Joong-Ho Kwon,