ÇEŞİTLİ GIDA NUMUNELERİNİN IŞINLANIP IŞINLANMADIĞININ TERMOLÜMİNESANS (TL) TEKNİĞİ İLE BELİRLENMESİ KONUSUNDA YAPILAN BİR ULUSLARARASI KARŞILAŞTIRMA ÇALIŞMASI.

There are many methods for the detection of irradiated foods. Among these methods, the only physical method that gives reliable results even many years after irradiation is Thermoluminescence (TL) method. In this article, results of the experiments conducted within the scope of an international comparison study to determine whether the samples of cinnamon, curry, green lentils, dried mushrooms, sunflower seeds, oregano and green tea were exposed to any irradiation process using thermoluminescence technique are presented. According to the TS EN 1788:2007, the natural (TL1) and 1 kGy beta irradiated (TL2) TL glow curves of the silicate minerals separated from the above - mentioned food samples were obtained. The peak temperatures at the maximum values of these curves and the ratios of the areas under the curves (TL1 / TL2) were examined. In the comparison study results reports, it was stated that all samples were detected as "irradiated" or "non-irradiated" with 100% success. [ABSTRACT FROM AUTHOR]