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KMID : 0881720100250010043
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Journal of Food Hygiene and Safety
2010 Volume.25 No. 1 p.43 ~ p.48
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Application of PSL and TL Detection Method by Irradiation doses on the Foods Approved to Irradiation in Korea
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Cho Joon-Il
Lee Ji-Ae
Chung Hyung-Wook
Lee Soon-Ho
Hwang In-Gyun
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Abstract
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This research was conducted to know application of Photostimulated luminescence (PSL) and Thermoluminescence (TL) methods by irradiation dose for leaching tea, sauces and starch approved in Korea. Leaching tea, sauces and starch powder were treated with 60Co gamma ray at dose 0~10 kGy for detection trial whether they are irradiated or not by measuring PSL and TL for whole samples. PSL values were less than threshold value 700 and were negative for non-irradiated samples but more than 5,000 and were positive for irradiated ones. PSL results of leaching tea and sauces showed the correct identification for non-irradiated and irradiated samples, respectively except starch samples. To enhance the reliability of the TL result, the first glow curve (TL1) was compared with the second glove curve (TL2) obtained after a re-irradiation step at 1 kGy. The TL ratio (TL1/TL2) was in good agreement with the reported TL threshold for both the non-irradiated (< 0.1) and irradiated (> 0.1) samples. TL results of leaching tea, sauces, starch showed the correct identification for non-irradiated and irradiated samples, respectively. This study was performed to know application of PSL and TL methods for leaching tea, sauces and starch, and the methods were able to detect the irradiation products.
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KEYWORD
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PSL, TL, leaching tea, sauces, starch
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