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Title: Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Abstract

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Authors:
;  [1]; ;  [2]
  1. Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia)
  2. Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)
Publication Date:
OSTI Identifier:
22308896
Resource Type:
Journal Article
Resource Relation:
Journal Name: AIP Conference Proceedings; Journal Volume: 1614; Journal Issue: 1; Conference: 2014 UKM FST postgraduate colloquium, Selangor (Malaysia), 9-11 Apr 2014; Other Information: (c) 2014 AIP Publishing LLC; Country of input: International Atomic Energy Agency (IAEA)
Country of Publication:
United States
Language:
English
Subject:
46 INSTRUMENTATION RELATED TO NUCLEAR SCIENCE AND TECHNOLOGY; 71 CLASSICAL AND QUANTUM MECHANICS, GENERAL PHYSICS; DETECTION; IRRADIATION; PHOTOLUMINESCENCE; PHOTONS; RADIATION DOSES; RADIOSENSITIVITY; SILICATE MINERALS

Citation Formats

Ramli, Ros Anita Ahmad, Yasir, Muhamad Samudi, Othman, Zainon, and Abdullah, Wan Saffiey Wan. Detection of irradiated spices using photo-stimulated luminescence technique (PSL). United States: N. p., 2014. Web. doi:10.1063/1.4895170.
Ramli, Ros Anita Ahmad, Yasir, Muhamad Samudi, Othman, Zainon, & Abdullah, Wan Saffiey Wan. Detection of irradiated spices using photo-stimulated luminescence technique (PSL). United States. doi:10.1063/1.4895170.
Ramli, Ros Anita Ahmad, Yasir, Muhamad Samudi, Othman, Zainon, and Abdullah, Wan Saffiey Wan. Wed . "Detection of irradiated spices using photo-stimulated luminescence technique (PSL)". United States. doi:10.1063/1.4895170.
@article{osti_22308896,
title = {Detection of irradiated spices using photo-stimulated luminescence technique (PSL)},
author = {Ramli, Ros Anita Ahmad and Yasir, Muhamad Samudi and Othman, Zainon and Abdullah, Wan Saffiey Wan},
abstractNote = {Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.},
doi = {10.1063/1.4895170},
journal = {AIP Conference Proceedings},
number = 1,
volume = 1614,
place = {United States},
year = {Wed Sep 03 00:00:00 EDT 2014},
month = {Wed Sep 03 00:00:00 EDT 2014}
}