Luminescence Techniques to Identify the Treatment of Foods by Ionizing Radiation

@inproceedings{Schreiber1993LuminescenceTT,
  title={Luminescence Techniques to Identify the Treatment of Foods by Ionizing Radiation},
  author={Georg A. Schreiber and Bettina Ziegelmann and G. Quitzsch and Norbert Helle and Klaus Werner Boegl},
  year={1993}
}
About a decade ago two luminescence techniques, thermoluminescence (TL) and chemiluminescence (CL), were first described as methods for the detection of irradiated spices. It has now been established that the CL method can be used to screen only certain foodstuffs for irradiation. The TL method, instead, has been developed for clear identification of foods irradiated with at least 1 kGy and contaminated by minerals. The method is therefore suitable for a wide range of foodstuffs and it has been… CONTINUE READING

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