Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence (TL) Characteristics and Pulsed Photostimulated Luminescence (PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size

Yi, Sang-Duk;Yang, Jae-Seung;Oh, Man-Jin;Chang, Kyu-Seob

  • Published : 20020400
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Abstract

TL intensities increased with increasing irradiation dose and showed higher trends in whole Ramen soup powders than in Ramen soup powders below 50-mesh. Detection of unirradiated and irradiated samples was possible by comparing both maximum TL temperatures and shape of first glow curves. Because glow curve ratios of G2, G3, G4, G5, and G6 calculated from re-irradiated samples were higher than 0.5 except for several ratios in G2, detection was possible using the glow curve ratios. G I showing glow curve ratios above 0.1 was classified as unirradiated sample, in which a unique ftrst glow curve was not found. The glow curve ratios above 0.5 were observed more in darkroom than under room conditions and in whole Ramen soup powders than in Ramen soup powders below 50-mesh. These results suggested that determination of irradiated Ramen soup powders was possible using TL intensity, glow curve ratios, and the unique first glow curve. Radiation-induced PPSL signals significantly increased with irradiation dose up to 5 kGy, but slightly increased at 10 kGy. The decay rates of TL and PPSL were higher under room than under darkroom conditions. The samples with higher ash and salt contents showed higher TL intensity and accumulated PPSL signals.

Keywords

References

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