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Metrology and Measurement Systems

The Journal of Committee on Metrology and Scientific Instrumentation of Polish Academy of Sciences

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IMPACT FACTOR 2016: 1.598

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2300-1941
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Volume 24, Issue 1

Issues

Effects of Radiation Doses on the Photostimulated Luminescence Response of Certain Herbs and Spices

Ivana Sandeva
  • Corresponding author
  • Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)
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/ Hristina Spasevska
  • Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)
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/ Margarita Ginovska
  • Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)
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/ Lihnida Stojanovska-Georgievska
  • Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)
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Published Online: 2017-03-20 | DOI: https://doi.org/10.1515/mms-2017-0003

Abstract

Ionizing radiation applied on food eliminates harmful microorganisms, prevents sprouting and delays ripening. All methods for detection of irradiated food are based on physical, chemical, biological or microbiological changes caused by the treatment with ionizing radiation. When minerals are exposed to ionizing radiation, they accumulate radiation energy and store it in the crystal lattice, by which some electrons remain trapped in the lattice. When these minerals are exposed to optical stimulation, trapped electrons are released. The phenomenon, called optically stimulated luminescence or photostimulated luminescence, occurs when released electrons recombine with holes from luminescence centers in the lattice, resulting in emission of light with certain wavelengths.

In this paper, the results of measurements performed on seven different samples of herbs and spices are presented. In order to make a comparison between luminescence signals from samples treated with different doses, unirradiated samples are treated with Co-60 with doses of 1 kGy, 5 kGy and 10 kGy. In all cases it was shown that the higher the applied dose, the higher the luminescence signal.

Keywords: food; ionizing radiation; photostimulated luminescence

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About the article

Received: 2016-03-03

Accepted: 2016-08-28

Published Online: 2017-03-20

Published in Print: 2017-03-01


Citation Information: Metrology and Measurement Systems, Volume 24, Issue 1, Pages 143–151, ISSN (Online) 2300-1941, DOI: https://doi.org/10.1515/mms-2017-0003.

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© 2017 Polish Academy of Sciences. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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