Abstract
Feldspar minerals are well-known markers for thermoluminescence (TL)-based identification of irradiated foodstuff because of their high TL sensitivity and characteristic TL glow curves. Post-irradiation processing, particularly heating, may affect luminescence properties. In the present study, the effect of boiling, roasting, and microwave treatments on TL properties of irradiated (0, 5, and 10kGy) feldspar was investigated. The TL glow peak faded (TL peak maxima shift towards higher temperature) upon boiling or roasting, which was mainly dependent upon treatment temperature and time. This effect was most apparent in the roasted samples. Liquid samples showed more changes in TL characteristics than solid samples upon microwave treatment; however, the effect was less prominent compared to those of roasting and boiling. TL ratios could not confirm the TL results when boiled and roasted samples were treated at ≥100°C, whereas the microwave treatment showed a negligible effect on the TL ratio.
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