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RESEARCH PRODUCT

Evaluation of the original dose in irradiated dried fruit by EPR spectroscopy

Antonio BartolottaMaria Cristina D'oca

subject

Electron paramagnetic resonance spectroscopyRadiationPumpkin seedDried fruitRadiochemistryAnalytical chemistryfood and beveragesRadiation inducedcelluloseSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)food.foodlaw.inventionchemistry.chemical_compoundfoodchemistrylawEPR irradiated food; celluloseEPR irradiated foodFood irradiationIrradiationCelluloseElectron paramagnetic resonanceInstrumentation

description

Abstract The electron paramagnetic resonance spectroscopy (EPR) is one of the physical methods, recommended by the European Committee for Standardization, for the identification of irradiated food containing cellulose, such as dried fruit. In this work the applicability of EPR as identification method of irradiated pistachios, hazelnuts, peanuts, chestnuts, pumpkin seeds is evaluated; the time stability of the radiation induced signal is studied and the single aliquot additive dose method is used to evaluate the dose in the product.

yearjournalcountryeditionlanguage
2011-09-01Radiation Measurements
https://doi.org/10.1016/j.radmeas.2011.03.027