ESR-SPECTROSCOPY OF IRRADIATED FOOD

This paper describes the using ESR- spectroscopy in order to control doses of irradiated food at customs and local production areas

ESR-DOSIMETRY OF IONIZING RADIATION

The abstract is devoted to the method of measurement of absorbed dose of ionizing radiation with the help of a new type of coherent superheterodyne ESR-spetrcometer developed in UrFU and industrialized by NPO Avtomatika. It is based on the determination of calibration curve for the device and comparison of its spectra with reference data when samples are irradiated with accelerated electrons, x-ray radiation and alpha-radiation.Авторы благодарят профессора И.И. Мильмана за предоставленную помощь в исследованиях

EPR spectroscopy of spices

From 01 January 2017 you enter the interstate standard GOST 33271-2015 “Dry Spices, herbs and vegetable seasonings. Manual exposure in order to combat pathogens and other microorganisms” which States that the absorbed dose of radiation to the spices should be from 3 to 30 kGy. The study found that before the introduction of permissive legislative framework in the consumer market of Russia there are irradiated food products (chili, ground chili, ground spicy chili, black pepper). For radiation monitoring of food safety, we used the method of electron paramagnetic resonance (EPR), which allows quickly and with a high degree of reliability to establish the fact of irradiation. It is established that all samples of spices irradiated with dose of 12 kGy (technology radappertization) gave typical spectra of the signals established by the method of electron paramagnetic resonance in the domestic EPR spectrometer, the intensity, amplitude and peak width of the EPR signal of samples of spices with the increase of irradiation dose increases. It is proven that repeated exposure no effect accumulation. Integration with 2017 Russia in the global practi ce of using radiation technologies of processing of food products and food raw materials with the purpose of extending shelf life confirms the need for a data Bank on the radiation sensitivity of various food products to determine the optimal doses and the eff ect of radiation doses on the shelf life and quality of products