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KMID : 1160620000050020093
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Preventive Nutrition and Food Science
2000 Volume.5 No. 2 p.93 ~ p.99
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Detection of Irradiated Cereals by Viscosity Measurement
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Yi Sang-Duk
Chang Kyu-Seob
Yang Jae-Seung
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Abstract
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A study was performed to establish the detection method of irradiated cereals. A drastic reduction of the apparent viscosity of suspensions with heat treatment was observed up to 1~2 kGy in brown rice, Job’s-tears, polished barley and polished rice. They were gently reduced to samples irradiated at 15 kGy. This trend was similar for all stirring speeds. The viscosity of unirradiated brown rice, Job’s-tears, polished barley and polished rice reduced with increasing stirring speeds and this tendency was similar for irradiation doses. Regression expressions and coefficients of brown rice, Job’s-tears, polished barley and polished rice on different doses were 0.9399 (y=3408.0e^(-0.2338x)), 0.8855 (y=3597.8e^(-0.6864x)), 0.9343 (y=7554.0e^(-0.4998x)) and 0.9714 (y=3228.2e^(-0.5312x)), respectively, at 120 rpm. These results suggest that detection of irradiation for cereals could be possible by viscometric methods.
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KEYWORD
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cereals, viscosity, gamma irradiation
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