A preliminary approach to identify irradiated foods by thermoluminescence measurements

作者：Shin Choonshik^*; Kim Hyoung Ook; Lim Yoongho

来源：Journal of Luminescence, 2012, 132(7): 1619-1622.

DOI：10.1016/j.jlumin.2012.02.004

• Irradiated foods
• Thermoluminescence
• Silicate minerals
• Iron-containing minerals

Thermoluminescence (TL) is one of the physical methods for the identification of irradiated foods. Among the currently developed methods. TL is the most widely used method for the identification of irradiated foods. However, in order to use this method, silicate minerals should be isolated from food samples. The process for the isolation of silicate minerals is time consuming and laborious. In this work, we have investigated the applicability of the TL method using iron-containing minerals instead of silicate minerals. In the TL analyses of dried spices, TL glow curves of iron-containing minerals showed maximum temperatures between 150 and 250 degrees C which were the same as those of silicate minerals. The process for the mineral separation of the proposed method is simple, fast, easy, and reliable. Moreover, the analysis results including TL ratio have not shown significant differences compared with the silicate minerals method. As a result, the TL measurements using the iron-containing minerals could be an excellent method for the identification of the irradiated foods, including dried spices.

• 出版日期2012-7