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Abstract
The development of radiation processing methods for food and agricultural products increases the demand for methods of control over the processing and circulation of products. ESR spectrometry is a promising method for monitoring and detecting, which is already being used to control products containing bones, cellulose and crystalline sugar. This research presents the results of a study of the radiation-induced ESR signal in eggshells and the kinetics of radicals over time. The samples were irradiated using the URT-0.5 (0.5 MeV) and UELR-10-10S2 (10 MeV) electron accelerators. The ESR signal spectra were obtained on an ELEXSYSE500 ESR spectrometer. The dependencies of the ESR signal intensity on the value of the absorbed dose were obtained, and a comparative analysis of the irradiation of chicken eggs with different energies was carried out.
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