6533b828fe1ef96bd128799a

RESEARCH PRODUCT

Qualitative and quantitative thermoluminescence analysis on irradiated oregano

Antonio BartolottaM.c. CammilleriMaria Cristina D'ocaAldo ParlatoAlessandro TrioloMaria BraiMaurizio Marrale

subject

Food irradiationMaterials scienceThermoluminescenceRadiochemistryThermoluminescenceSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)Qualitative analysisTreatment doseRatio methodDetection of irradiated foodDosimetryFood irradiationIrradiationQuantitative analysis (chemistry)Food ScienceBiotechnology

description

Abstract Thermoluminescence (TL) dosimetry is one of the physical methods used for the identification of irradiated food, suitable for foods from which silicate minerals can be extracted. The aims of the present work were to apply the TL analysis for a qualitative identification of irradiated oregano, and to set up a quantitative procedure to estimate the original treatment dose on the sample. The experimental results show that the TL analysis allows to distinguish irradiated oregano even seven months after the treatment. The additive dose procedure gives a rough estimation of the treatment dose, but can be helpful when the TL ratio method is unsatisfactory.

yearjournalcountryeditionlanguage
2007-08-01Food Control
https://doi.org/10.1016/j.foodcont.2006.06.004