Detection of irradiated seasonings by thermoluminescence technique | การตรวจสอบเครื่องปรุงรสฉายรังสีด้วยเทคนิคเทอร์โมลูมิเนสเซนต์
2008
Thanomkiet Chanjirajit(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Applied Radiation and Isotopes) E-mail:[email protected] | Pannee Pakkong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Applied Radiation and Isotopes) | Somchit Palakas(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Applied Radiation and Isotopes) | Warunee Varanyanond(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Wanwisa Sudprasert(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Applied Radiation and Isotopes)
Thermoluminescence (TL) is one of physical methods used for detection of irradiated foods. The method is based on determination of light emitted from inorganic compound in sample by heating. In this study, TL technique was used for a qualitative identification of irradiated seasonings and optimal conditions for determination of mixed seasonings were developed. It was found that the optimal temperature is within the range of 50-300 deg C whereas heating rate and acquisition time are 6 deg C/s and 70 s. Furthermore, the study on effect of absorbed doses on TL signal and accuracy of qualitative analysis based upon TL ratio (G1/G2) of two successive glow curves before and after irradiated with a reference absorbed dose of 1 kGy were examined using garlic powder irradiated with gamma ray at the dose of 1, 3, 5 and 10 kGy. The result showed that TL ratio was significantly higher than 0.5 for all irradiated samples while that of non-irradiated was less than 0.1. Therefore, with respect to the European standard method (EN-1788), it could be concluded that TL technique could be effectively used to distinguish irradiated garlic powder from that of non-irradiated.
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