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Effect on Identification of Irradiated Wheat and Soybean by the Full-overlapped Gravitational Field Energy(FGFE) Treatment
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.294-301
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.294
 Title & Authors
Effect on Identification of Irradiated Wheat and Soybean by the Full-overlapped Gravitational Field Energy(FGFE) Treatment
Oh, Sang-Lyong; Ahn, Jae-Jun; Kwon, Joong-Ho; Kim, Hak-Je;
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 Abstract
The aim of this study was to investigate the changes in identification markers of irradiated foods after treatment of the full-overlapped gravitational field energy (FGFE). Wheat and soybean samples were irradiated at 0-5 kGy of Co-60 gamma energy, and analyzed for photostimulated and thermo luminescence characteristics (PSL and TL) and sprouting rate at 0 and 6th month after FGFE treatment. As a screening method for irradiated samples, PSL photon counts (PCs) for the non-irradiated samples appeared negative (<700 PCs), while irradiated samples gave positive (>5,000 PCs). But FGFE-treated irradiated samples appeared intermediate (700-5,000 PCs), showing decreased PCs during storage. The TL analysis on irradiated samples exhibited glow curve peaks in range of and TL ratio () was also >0.1. Therefore, identification of irradiated samples was possible using thermoluminescence. But the glow curve range of FGFE-treated irradiated samples shifted from to and TL intensity was decreased 37-60% resulting from FGFE treatment. After 6 months of storage, all the samples showed a decrease in TL intensity, but identification was still possible. The sprouting rate of irradiated samples decreased by about 72%, whereas that of FGFE-treated irradiated samples showed by about 85%, as compared to non-irradiated samples. More detailed study is required to investigate sprouting phenomena for FGFE-treated samples.
 Keywords
wheat;soybean;irradiation;full-overlapped gravitational field energy;sprouting;
 Language
Korean
 Cited by
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