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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.1
- 발행연도
- 1998.3
- 수록면
- 22 - 26 (5page)
이용수
초록· 키워드
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Model food containing common salt(NaCl) was subjected to the thermoluminescence(TL) detection whether it is irradiated or not. Salt irradiated with (60)^Co-gamma ray and electron beam exhibited a characteristic TL glowcurve depending on the irradiation dose, showing major peaks at 206℃ and 326℃. The intensity of TL glowcurves was directly proportional to the irradiated doses regardless of irradiation sources at each concentration of salt. A high correlation coefficient was observed for irradiated salt between the irradiation doses and the corresponding TL responses. At the same dose, the intensity of TL glowcurve increased as the concentration of salt increased in the test sample. TL glowcurves of nonirradiated salt and irradiated model food without salt were negligible and similar to a baseline. However, irradiated model food containing salt gave rise to a characteristic TL glowcurve with two major peaks at about 240℃ and 300℃, respectively. The results showed that salt played a role as an internal as well as external indicator in TL measurements, indicating that TL will be applicable to other condiments and spices with salt for their detection whether they are irradiated or not.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018074218