Premium
An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment
Author(s) -
Ukai M.,
Shimoyama Y.
Publication year - 2003
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.1365-2621.2003.tb05751.x
Subject(s) - radical , irradiation , pepper , electron paramagnetic resonance , chemistry , time evolution , resonance (particle physics) , exponential function , photochemistry , atomic physics , nuclear magnetic resonance , physics , quantum mechanics , organic chemistry , mathematics , food science , mathematical analysis
The thermal evolution behavior of the organic free radicals induced in irradiated black pepper was studied by electron spin resonance spectroscopy. To analyze the time‐dependent evolution process, we used the theory of transient phenomena, that is, an ordinal differential equation, as well as the nonlinear least squares numerical method. We found that the radical evolution that occurred in the irradiated pepper obeys a single exponential function and yields a unique time constant. The evolution of the organic free radical undergoes a simple reaction process of a single radical species.