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    STUDIA AMBIENTUM - Issue no. 2 / 2011  
         
  Article:   DETECTION OF IRRADIATED SEAFOOD USING THERMALLY STIMULATED LUMINESCENCE APPLIED ON SHELLS.

Authors:  ELISABETA FAZAKAS, LIGIA MARIT, ALIDA TIMAR-GABOR.
 
       
         
  Abstract:   Treatment with ionizing radiations is one of the most extensively studied technologies and also one of the most effective techniques to preserve food. Thermoluminescence (TL) is one of the physical methods recommended by the European Committee for Standardization for the identification of irradiated food from which silicate minerals can be extracted. Using the TL principle, the aim of our present work was to investigate the luminescence properties of shells in order to be able to use them as dosimeters for a reliable identification for a possible prior treatment with ionizing radiations of seafood.

Key words: Food irradiation, Thermoluminescence, Shells
 
         
     
         
         
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