ESR as a tool for the identification of irradiated material

Book · Mon Jan 01 04:00:00 EST 1973

OSTI ID:4324571

Onderdelinden, D; Strackee, L

From international colloquium: the identification of irradiated foodstuffs; Karlsruhe, Germany (24 Oct 1973). Irradiation of solid material with ionizing radiation induces the formation of free radicals, which can be detected in principle by electron spin resonance. This technique therefore should yield an idcntification method for irradiated foodstuffs. The use of this method depends highly on the stability of the induced radicals. Some general aspects of the stability are reviewed. In wet material such as meat and vegetables the induced radicals disappear very rapidly. The stability of radicals induced by the irradiation of fats and fatty parts of meat was found to be higher. In all fats, irrespective of their origin, the ESP spectrum was found to be a symmetrical spectrum with an odd number of equidistant lines (a septet or a nonet with a splitting of about 16 gauss). These spectra were quite different from the spectra observed in irradiated fatty acids. A comparison of the fat spectra is made with the spectra of some irradiated triglycerides. Some experiments on irradiated bone samples are also described. The work performed thus far leads to the conclusion that ESR as a tool for the identification of irradiated foodstuffs can be used only in a very limited number of cases. (GE)

• Research Organization: Rijksinstituut voor de Volksgesondheid, Bilthoven, Netherlands
• NSA Number: NSA-29-018159
• OSTI ID: 4324571
• Country of Publication: Germany
• Language: English

Related Subjects

*FOOD-- RADIOPRESERVATION
*RADICALS-- ELECTRON SPIN RESONANCE
IONIZING RADIATIONS
MEAT
N40300* --Chemistry--Radiation Chemistry
N47321 --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses--Food Processing
N48320 --Life Sciences--Radiation Effects on Microorganisms--Food Preservation
STABILITY
VEGETABLES