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Thermoluminescence Spectra of Inorganic Dust from Irradiated Herbs and Spices
Author(s) -
CALDERÓN T.,
RENDELL H.M.,
BENEITEZ P.,
TOWNSEND P.D.,
MILLAN A.,
WOOD R.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08192.x
Subject(s) - thermoluminescence , irradiation , food irradiation , radiochemistry , spectrometer , chemistry , analytical chemistry (journal) , materials science , environmental chemistry , optics , physics , nuclear physics
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.