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KMID : 1007520000090020099
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Food Science and Biotechnology
2000 Volume.9 No. 2 p.99 ~ p.103
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Thermoluminescence (TL) Detection of Irradiated Spices
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Yang, Jae Seung
Yi, Sang Duk/Woo, Si Ho
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Abstract
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A study was carried out to establish a detection method for irradiated spices (basil, black pepper, marjoram, oregano, sage and thyme) through thermoluminescence (TL). The spices were packed in polyethylene bags and were irradiated using a Co-60 source with dose of 5, 10, 15 and 30 kGy, respectively. Minerals extracted from the spices were deposited onto a clean stainless steel disc, and TL intensity of the minerals were measured by TL. Separated minerals were re-irradiated with a normalizing dose, and TL intensity was redetermined. The TL intensity of first glow curves for irradiated basil, black pepper, oregano, marjoram, sage and thyme increased proportionally to irradiation doses. Maximum TL temperatures of all irradiated spices were below 200℃, within the 150-250℃ temperature interval recommended for evaluation. The values of glow curve ratio for the irradiated spices were over 0.67, greater than the typically shown glow curve ratio (>0.5) of irradiated spice samples. In all spices, the shape of the second glow curve showed in lower temperature region than that of the first glow curve, and all the irradiated spices could be classified correctly by the shape of glow curve.
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