Abstract

ABSTRACTThermoluminescence (TL) is used to determine whether certain foodstuffs have been irradiated. A high sensitivity TL spectrometer was used to analyze irradiated and unirradiated inorganic dusts from herbs and spices. Unlike earlier TL work using emissions in the UV‐green spectral range, the spectrometer monitored transient TL emissions across the spectral range from UV to infra‐red as samples were heated to 400°C. A strong high temperature red emission peak was detected in all irradiated samples. This signal was much higher than the background level, insensitive to post‐irradiation light exposure, and has potential for irradiation exposure determination.

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