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検知法（ＤＥＴＥＣＴＩＯＮ　ＭＥＴＨＯＤ）：食品が適切に照射されたものか知るための検定方法

検知法

発表場所 : 食品照射, 40巻, pp.19-24
著者名 : 坂部　寛 1)、斉藤希巳江 2)、等々力節子2)
著者所属機関名 :
1)独立行政法人農林水産消費技術センター横浜センター（〒231-0003 横浜市中区北仲通5-57）
2)独立行政法人食品総合研究所（〒305-8642 茨城県つくば市観音台2-1-12）

発行年月日 : 2005 年 9 月 30 日

熱ルミネッセンス測定におけるエックス線の再照射線源としての利用

Fig. 1 TL glow curves of minerals from white pepper irradiated with (a, a’) γ-rays and
(b, b’) X-rays at 1.0 kGy. The measurements were made after 3 days of storage
since radiation treatment.

Fig. 2 TL glow curves of minerals from potato irradiated
with (a)γ-rays and (b) X-rays at 1.0 kGy.

Fig. 3 TL glow curves of quartz sand irradiated with
(a)γ-rays and (b) X-rays at 1.0 kGy.

Fig. 4 TL glow curves of minerals from potato.
glow 1: irradiation with γ-rays at 5 kGy.
(before re-irradiation)
glow 2 (γ-ray): re-irradiation with γ-rays at 1 kGy.
glow 2 (X-ray): re-irradiation with X-rays at 0.5 kGy.
After re-irradiation, samples were stored overnight.

Fig. 5 TL glow ratios of minerals from potato irradiated
with γ-rays.
●：re-irradiation with γ-rays at 1 kGy,
▲：re-irradiation with X-rays at 0.5 kGy,
■：re-irradiation with X-rays at 0.3 kGy,
◆：re-irradiation with X-rays at 0.1 kGy.