Radiation-induced thermoluminescence characteristics of feldspar upon different heat and microwave treatments

被引：13

作者：

Ahn, Jae-Jun ^{[1
]}

Akram, Kashif ^{[1
]}

Kwak, Ji-Young ^{[1
]}

Jeong, Mi-Seon ^{[1
]}

Jang, Yun-Deuk ^{[2
]}

Kwon, Joong-Ho ^{[1
]}

机构：

[1] Kyungpook Natl Univ, Dept Food Sci & Technol, Taegu 702701, South Korea

[2] Kyungpook Natl Univ, Dept Geol, Taegu 702701, South Korea

来源：

JOURNAL OF LUMINESCENCE | 2012年 / 132卷 / 08期

基金：

新加坡国家研究基金会;

关键词：

Irradiation; Identification; Thermoluminescence; Feldspar; IRRADIATED FOOD; LUMINESCENCE;

D O I：

10.1016/j.jlumin.2012.03.034

中图分类号：

O43 [光学];

学科分类号：

070207 ; 0803 ;

摘要：

Feldspar minerals are well-known markers for thermoluminescence (I)-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 10 kGy) 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 U characteristics than solid samples upon microwave treatment; however, the effect was less prominent compared to those of roasting and boiling. U ratios could not confirm the U results when boiled and roasted samples were treated at >= 100 degrees C, whereas the microwave treatment showed a negligible effect on the TL. ratio. (C) 2012 Elsevier BM. All rights reserved.

引用

页码：1964 / 1968

页数：5

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