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25 March 1996 Fluorescence diagnostics for foods subjected to gamma irradiation
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We have examined the inherent fluorescence of pepper and cinnamon samples exposed to radiation from a 60Co gamma source. We find that in the pepper the fluorescence intensity increases with radiation dose and the ratio of fluorescence intensity at two specific wavelengths, 566 and 674 nm, increases with radiation dose. In contrast, in the cinnamon the distinction between unirradiated and irradiated is not clear. Our preliminary work on gamma ray irradiated pepper indicates that laser-induced fluorescence may be utilized to detect the absorbed dose of irradiation of food samples.
© (1996) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Digala M. Kulawansa, E. Roland Menzel, and H. M. Banford "Fluorescence diagnostics for foods subjected to gamma irradiation", Proc. SPIE 2705, Fluorescence Detection IV, (25 March 1996);

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