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首页> 外文期刊>American journal of food technology >Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment
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Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment

机译：牛至和辣椒粉香料：用于食品辐照剂量评估的热发光特性

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The polyminerals content from commercial dust oregano and paprika were extracted and selected by sizes of < 10, 10-53, 53-74 and 74-149 μm and exposed to gamma radiation at different doses in the range 0.5-45 kGy. The glow curves from these polyminerals show an abroad TL band, centered around 450 K and composed of 9-10 glow peaks as calculated by a deconvolution procedure. The XRD analysis shows a composition of mainly quartz and feldspar, including albite, ortose and clay. The fading behavior can be mainly related to the low temperature peaks of the various minerals contained in the spices. The intensity the TL emission increases as the grain size increases for both spices. The TL properties of the polymineral contain of the spices were analyzed and it is possible to conclude that the polymineral content of both oregano and paprika can be used as efficient and practical way to determine the thermoluminescence dose assessment in herbs and spices exposed to ionizing radiation.
机译：从小于10、10-53、53-74和74-149μm的大小中提取和选择商业粉尘牛至和辣椒粉中的多矿物质含量，并以0.5-45 kGy的不同剂量暴露于伽马射线。这些多矿物质的辉光曲线显示出一个国外的TL波段，中心在450 K附近，由反卷积程序计算出，由9-10个辉光峰组成。 XRD分析表明，主要成分是石英和长石，包括钠长石，山梨糖和粘土。褪色行为可能主要与香料中所含各种矿物的低温峰有关。两种香料的TL发射强度都随着晶粒尺寸的增加而增加。分析了香料的多矿物质含量的TL特性，可以得出结论，牛至和辣椒粉的多矿物质含量可以用作确定暴露于电离辐射的草药和香料中热致发光剂量评估的有效方法。

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