ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Thermoluminescence (TL) is used to determine whether certain foodstuffs have been irradiated. A high sensitivity TL spectrometer was used to analyze irradiated and unirradiated inorganic dusts from herbs and spices. Unlike earlier TL work using emissions in the UV-green spectral range, the spectrometer monitored transient TL emissions across the spectral range from UV to infra-red as samples were heated to 400°C. A strong high temperature red emission peak was detected in all irradiated samples. This signal was much higher than the background level, insensitive to post-irradiation light exposure, and has potential for irradiation exposure determination.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb08192.x
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