Detection Capability by Change of Amylograph Characteristics of Irradiated Black Pepper

방사선 조사된 검은후추가루의 Amylograph Characteristics의 변화에 따른 검지 가능성

  • Yi, Sang-Duk (Detection Lab. of Irradiated Food, Korea Atomic Energy Research Institute) ;
  • Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University) ;
  • Yang, Jae-Seung (Detection Lab. of Irradiated Food, Korea Atomic Energy Research Institute)
  • 이상덕 (한국원자력연구소 조사식품검지실) ;
  • 오만진 (충남대학교 식품공학과) ;
  • 양재승 (한국원자력연구소 조사식품검지실)
  • Published : 2001.04.30


A study was carried out to establish a detection method for irradiated black pepper using amylograph characteristics. The maximum viscosity, viscosity at $93^{\circ}C$, viscosity after 15 min at $93^{\circ}C$, viscosity at $45^{\circ}C$, viscosity after 30 min at $45^{\circ}C$, and viscosity after 60 min at $45^{\circ}C$ decreased with increasing irradiation doses, but initial pasting temperatures, maximum viscosity temperatures, breakdown, setback, and consistency did not show great changes. The high correlation coefficients $(R^2>0.97)$ were shown between irradiation doses and amylograph characteristics except for breakdown $(R^2>0.75)$, setback $(R^2>0.88)$ and consistency $(R^2>0.31)$. These results suggest that detection of irradiated black pepper is possible using amylograph characteristics.


black Pepper;gamma irradiation;detection;Amylograph characteristics