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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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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.6 No.1
- 발행연도
- 2001.3
- 수록면
- 23 - 28 (6page)
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초록· 키워드
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A study was carried out to establish a detection method of irradiated shellfish through thermoluminescence (TL). The TL intensity of first glow curves for irradiated bloody, freshwater, and short-neck shellfish increased from control until 5 kGy and increased slightly from 5 kGy until 10 kGy. Maximum TL temperatures of all irradiated samples tested were below 230℃, within temperature interval of 150 ~250℃ recommended for evaluation. Since just in control, glow curve ratios of G3 and G4 calculated from re-irradiated (1 kGy) bloody, freshwater and short-neck were over 0.5, detection in control was possible. However, as glow curve ratios after three months were below 0.5, detection by glow curve ratios after three months was impossible. Gl, which calculated from unirradiated samples, exhibited below 0.1, they were classified as unirradiated. In all samples, all the irradiated shellfish could be classified correctly as irradiated by the maximum TL temperatures and shape of the second glow curve because those were shown in a lower temperature region than those of the first glow curve.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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