Potential use of the activation energy value calculated from the thermoluminescence glow curves to detect irradiated food

Study of the effect of gamma-irradiation on the activation energy value from the thermoluminescence glow curve

“…The TL value at each temperature is found to increase with increasing absorbed dose in the product. The maximum TL values for each dose were observed at 200 • C. As observed, the main differences between irradiated and non-irradiated samples are based on (i) the intensity and (ii) the shape of the glow emission [8]. The obtained ratio among the TL intensities of the samples allows us to discriminate irradiated from non-irradiated samples, even after longer periods of time (up to 1 month), which is one order of magnitude less than the maximum recommended by the committee of experts from the FAO/WHO/IAEA [12] for conservation of herbs, spices, or seasonings.…”

“…The calculation of the value of E using the IR method can be considered as a reasonably good estimation, although they can vary according to the preheating temperature [8]. Compared to the detection of food irradiation based on the normal glow ratios in [9,14,15], to ensure the IR method has fewer errors, the correlation coefficient (r 2 ) must be at least 0.999 to identify the irradiated foods.…”

“…This method is based on the premise that the occupancies of the relevant states remain almost constant for the lowest temperature side of the TL peak, and consequently, this side of the peak will follow an exponential dependence on temperature, regardless of the kinetic order and the applicability of the quasi-equilibrium approximation, where I TL ∝ exp(−E/kT). An Arrhenius plot (ln I TL vs. 1/T) allows us to evaluate the value of E, which can be obtained from the slope −E/k, regardless of any other kinetic parameters [8]. Fig.…”

“…This paper reports on the estimation of the E values calculated from the TL glow curves of polymineral phases isolated from chilli powder samples obtained in Vietnam by using the IR method to determine the activation energy (E) value for detecting irradiated food. However, to distinguish irradiated and non-irradiated samples, the method of E estimation to detect irradiated food was used instead of the TL glow ratios [8].…”

Estimate the lifetime of thermoluminescence traps in general-orders of kinetics model of chilli powder samples by using the R package TGCD

“…Such values of trap depth parameters indicate the lifetime of electron in these traps. Approximately, the E value of the TL chilli powder sample irradiated with 4 kGy was determined to have a greater value than the others [13]. The values of s of chilli powder samples irradiated with 0, 4 and 8 kGy according to GCD method of the three TL glow peak were also determined as 1.56 x 10 9 , 0.15 x 10 11 , 0.39 x 10 10 (stored 360 h) and 2.8 x 10 9 , 4.22 x 10 11 , 1.04 x 10 10 (stored 720 h).…”