Detection of irradiated mushrooms and kiwi fruits by thermoluminescence measurement
✍ Scribed by Th. Dangl; E. Leitner-Wild; P. Hille; R. Nowotny
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 499 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0969-806X
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✦ Synopsis
Control methods for the detection of irradiated food are needed since exposure to ionizing radiation is a new technique of commercial food processing applied in many countnes. A simple and rapid method for the identification ofirradiated fresh kiwi fruits and mushrooms is presented. Thermoluminescence (1'L) signals of irradiated dried herbs and spices are known to be due to inorgamc dust particles adherent to the surface and may be used for the detection of radiation exposure. In the technique described here the discrimination between radiation exposed food samples and unirradiated samples was improved by the preparation of TL samples enriched in extraneous inorganic material and further by the determination of the optimal integration interval giving the highest signal to background ratios. This method yields a more reliable discrimination than whole sample TL techniques.