0000000000242661

AUTHOR

C. Cammilleri

showing 3 related works from this author

A practical and transferable methodology for dose estimation in irradiated spices, based on thermoluminescence dosimetry

2008

Abstract The thermoluminescence technique is recommended by the European Committee for Standardization for the detection of irradiated food containing silicates as contaminants. In this work, the applicability of the thermoluminescence technique as a quantitative method to assess the original dose in irradiated oregano was studied; the additive-dose method was used, with reirradiation doses up to 600 Gy. The proposed new procedure allows to clearly discriminate irradiated from unirradiated samples, even after one year storage, and it gives an acceptable estimation of the original dose; the overall modified procedure requires only one day to be completed.

RadiationMaterials scienceThermoluminescence irradiated fooddosimetryfood irradiationRadiochemistryReproducibility of ResultsRadiation DosageSensitivity and SpecificityThermoluminescenceSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)Dose estimationThermoluminescent Dosimetrythermoluminescence irradied spicesDosimetryThermoluminescent DosimetryRadurizationFood irradiationThermoluminescence dosimetryIrradiationSpicesFood Contamination RadioactiveFood Analysisthermoluminescence
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The additive dose method for dose estimation in irradiated oregano by thermoluminescence technique

2009

The ionizing radiation treatment of food is nowadays a worldwide recognized tool for food preservation, provided that proper and validated identification methods are available and used. The thermoluminescence (TL) technique is one of the physical methods recommended by the European Committee for Standardization to distinguish irradiated from not irradiated samples, for food containing silicate minerals as contaminants, such as spices and aromatic herbs, which are among the most frequently irradiated foods. The experimental results presented in this work show that, at least up to the highest tested doses (2 kGy), it is possible to set up a procedure to estimate the actual dose in the irradia…

Materials sciencebusiness.industryRadiochemistryFood preservationContaminationFood safetyThermoluminescenceSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)Ionizing radiationThermoluminescence food irradiation detection of irradiated foodDose estimationFood irradiationIrradiationbusinessFood ScienceBiotechnology
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Application of the ESR spectrometry to evaluate the original dose in irradiated dried fruit

2008

The identification of irradiated dried fruit can be achieved by means of the electron spin resonance (ESR) spectrometry, as recommended by the European Community, since ionizing radiation induces free radicals in cellulose, a constituent of the shell. The aim of this work was to use the ESR spectrometry also as a quantitative procedure to evaluate the original dose in irradiated dried fruits, using the additive dose method. Little shell pieces, taken from nuts, chestnuts, peanuts and pistachios, were irradiated at “original” dose values in the range 1 to 8 kGy, and the ESR signal intensity was measured. Each specimen was then reirradiated with added doses of 1 kGy, and the ESR signal was me…

Materials scienceDried fruitRenewable Energy Sustainability and the EnvironmentHealth Toxicology and MutagenesisRadiochemistryPublic Health Environmental and Occupational HealthMass spectrometrySignallaw.inventionIonizing radiationNuclear Energy and EngineeringlawDosimetryFood irradiationIrradiationSafety Risk Reliability and QualityElectron paramagnetic resonanceWaste Management and DisposalESR dosimetry irradiated food
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