Journal of Medical Physics
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Year : 1990  |  Volume : 15  |  Issue : 1  |  Page : 63-72

Investigation On The Thermoluminescence Of Irradiated Spices And Cereals For Their Identification



Correspondence Address:
K.S Kirshnamurthy


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The thermoluminescence property of Black pepper, Cardamom, Cloves, Coriander, Chilli Powder, Garam masala, Cumin seed, Mustard, Turmeric, Rice, and Wheat have been studied for doses upto 17.0 kGy. The decay of TL intensity with time of irradiated spices and cereals was followed for a period of six months. A measurable TL intensity was found to persist in a few spices beyond five months of their irradiation. The study indicates that the measurement of TL intensity of post irradiated samples of spices and cereals might form a simple and yet reliable basis for identifying the irradiated spices from unirradiated ones. Further studies on the aqualuminescence and chemiluminescence of these irradiated spices and cereals are also undertaken, which show promise for their identification in a few cases.


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