Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice

  • Yi, Sang-Duk (Department of Food Science and Technology, Chungnam National University) ;
  • Yang, Jae-Seung (Detection Lab. of Irradiated Food, Korea Atomic Energy Research Institut) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2004.06.01
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Abstract

This study was carried out to establish a method for the detection of irradiated glutinous rice by measuring pulsed photostimulated luminescence (PPSL) and viscometric properties. Viscosity was determined using a Brookfield DV-III rotation viscometer at 3$0^{\circ}C$ and measured at 30, 60, 90, 120, 150, 180, and 210 rpm. All irradiated samples indicated a decrease in viscosity with increasing stirring speeds (rpm) and irradiation doses. Treatments with 2∼5 kGy significantly decreased the viscosity. The photon counts of the irradiated glutinous rice were measured by PPSL and the photon counts of the non-irradiated and irradiated glutinous rice measured immediately after irradiation exhibited an increase with increasing irradiation dose. The photon counts of irradiated glutinous rice almost disappeared with the lapse of time when stored under normal room conditions, but was still possible to detect after 12 months of darkroom storage. Consequently, these results indicate that the detection of irradiated glutinous rice is possible by both viscometric and PPSL methods.

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References

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