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Open Access Green as soon as Postprint is submitted to ZB.
Thermoluminescent dust for identification of irradiated spices.
Radiat. Prot. Dosim. 34, 319-322 (1990)
It is shown that most of the natural products contain minute amounts of wind blown or intruding dust which can be separated and used to identify irradiated spices by measuring its thermoluminescence (TL). The method has several advantages over the use of the whole grains of spices. There is no spurious signal due to oxidation of the organic components, therefore the samples can be heated to higher temperatures at which more stable TL peaks are accessible. As a consequence, the method provides (1) high reliability in identification, (2) an access to a quantitative assessment of the administered dose even after some years, (3) determination of the time elapsed between the food irradiation and the TL readout. Thermoluminescent dust obtained from cumin, green pepper, sage, rosemary, mugwort, lovage, thyme, dill weed, oregano, savory, marjoram and basil is investigated.
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Publication type
Article: Journal article
Document type
Scientific Article
ISSN (print) / ISBN
0144-8420
e-ISSN
1742-3406
Journal
Radiation Protection Dosimetry
Quellenangaben
Volume: 34,
Issue: 1-4,
Pages: 319-322
Publisher
Oxford University Press
Publishing Place
Oxford
Non-patent literature
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Reviewing status
Peer reviewed
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