Study of the possibility of using food salt as a gamma ray dosimeter

✍ Scribed by Kassim A.R. Khazal; Riyadh Ch. Abul-Hail

• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 832 KB
• Volume: 624
• Category: Article
• ISSN: 0168-9002
• DOI: 10.1016/j.nima.2010.08.017

✦ Synopsis

For the possibility of using table salt as a dosimeter to measure the dose of gamma rays, the characteristics of thermoluminescence have been studied in detail for (3) different salt samples represented by Iraqi, Iranian and English salts (BDH limited, Poole, England) because they are affordable, available in the markets and equivalent to human body tissues.

On obtaining the results, it is possible to use table salt as a dosimeter to measure the dose of gamma rays within the range 0-10 Gy according to the following conditions:

1. Pre-irradiation annealing at temperatures 400 1C/h, 100 1C/2 h. 2. Post-irradiation annealing at temperature 100 1C/20 min. Also, it is possible to use the samples mentioned above as gamma ray dosimeters within the range 0.01-50 Gy without the use of annealing depending on the high temperature peaks; thus it is possible to use salt as accidental dosimeter.