Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Observation of Several Detection Factors Derived from Thermoluminescence of Mineral Separated from Irradiated Korean Sesame and Perilla Seeds Stored under Different Storage Conditions

  • Oh, Man-Jin (Department of Food Science and Technology, Changnam National University) ;
  • Yi, Sang-Duk (Department of Food Science and Technology, Changnam National University) ;
  • Yang, Jae-Seung (Detection Lab. of Irradiated Food, Kora Atomic Energy Research Institute)
  • Published : 2002.06.01
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Abstract

This study was carried out to observe changes in several detection factors derived from thermoluminescence (TL) of minerals separated from irradiated Korean perilla and sesame seeds during storage under normal room and darkroom conditions. The TL intensities of the first glow curves increased from 0 to 5 kGy but only slightly increase from 5 to 10 kGy. Maximum TL temperatures of the first glow curves in all irradiated samples were around 20$0^{\circ}C$, ranging from 150 to 25$0^{\circ}C$. Since the control (0 day of storage) glow curve ratios of G3 and G4, calculated from re-irradiated (1 kGy) sample were over 0.5, detection of irradiation was possible. However, because Gl ratios were below 0.1, they were classified as non-irradiated. There was n unique first glow curve shape that could be clearly seen in all irradiated samples, regardless of storage conditions, that was never seen in non-irradiated samples. In all samples, the maximum TL temperatures and shape of the second glow curve was in a lower temperature range than that of the first glow curve. Therefore, detection of irradiated Korean perilla and sesame seeds was possible fur up to 3 months after irradiation, regardless of storage conditions, by examining several TL detection factors; including TL intensity, glow curve ratios maximum TL temperatures, and the shapes of glow curves.

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References

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