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KMID : 0380620120440060673
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.673 ~ p.679
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Monitoring of Commercial Red Pepper Powders for Their Irradiation Status
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Jeong Mi-Seon
Kashif Akram
Kim Kui-Ran
Ahn Jae-Jun
Kim Hyun-Ku
Kwon Joong-Ho
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Abstract
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Ten commercially available red pepper powders were investigated using photostimulated-luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) analyses to confirm their irradiation status. The application of PSL, TL, and ESR analyses was also confirmed by in-house irradiation. In PSL-based screening, all samples gave negative photon counts (<700 PCs). The PSL calibration dose (1 kGy) showed a low sensitivity of 4 samples, while the others provided reliable screening results. TL glow curves demonstrated maximum peaks after 250oC for the 6 samples; however 4 samples gave complex TL glow curves with maximum peaks in the range of 185-260oC (radiation-specific), which could be the effect of an irradiated component in low concentration as the TL ratios of all samples were <0.1. Radiation-specific ESR features were absent in the all commercial samples. Variable irradiation detection properties were found; where the TL analysis showed the possible presence of an irradiated component in 4 samples requiring further monitoring and investigation.
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KEYWORD
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red pepper powder, detection, thermoluminescence, photostimulated luminescence, electron spin resonance
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