FOOD IRRADIATION, JAPAN

Changes in functional properties of sugar beet and citrus pectins by irradiation with electron beam

Tsuyoshi KATAYAMA, Makoto NAKAUMA, Setsuko TODORIKI, Mikiro TADA

2005 Volume 40 Issue 1-2 Pages 1-6
Published: September 30, 2005
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.40.1

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Changes in functional properties of pectin extracted from sugar beet or citrus peel by electron beam in solid state or aqueous solution were investigated. Citrus pectin (CP) was degraded at both solid state and aqueous solution by irradiation with electron beam. Sugar beet pectin (SBP) was degraded at solid state but in aqueous solution at high concentrate was polymerized by irradiation with electron beam. SBP polymerized by electron beam formed hydrogel.This hydrophilic polymer was useful as water absorbent. Moreover, it was confirmed that the emulsification stability and acidified milk beverage stabilization of SBP was enhanced by electron beam.

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Detection of irradiated meats by hydrocarbon method

Michiko GOTO, Hiroyuki MIYAKAWA, Kenji FUJINUMA, Hideki OZAWA

2005 Volume 40 Issue 1-2 Pages 7-10
Published: September 30, 2005
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.40.7

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Meats, for example, lamb, razorback, wild duck and turkey were irradiated by gamma ray, and the amounts of hydrocarbons formed from fatty acids were measured. Since C_{20: 0} was found from wild duck and turkey, C_{1-18: 1} was recommended for internal standard. Good correlation was found between the amount of hydrocarbons and the doses of gamma irradiation. This study shows that such hydrocarbons induced after radiation procedure as C_{1, 7-16: 2}, C_{8-17: 1}, C_{1-14: 1}and C_{15: 0} may make it possible to detect irradiated lamb, razorback, wild duck and turkey.

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Detection of irradiated powdered foods using photostimulated luminescence method

Michiko GOTO, Shoji HAGIWARA, Setsuko TODORIKI, Katsunori HONDA, Masao ...

2005 Volume 40 Issue 1-2 Pages 11-14
Published: September 30, 2005
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.40.11

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Photostimulated luminescence (PSL) method provides a rapid and markedly sensitive technique to detect of any irradiated food that contain minerals. This method is also convenient as a first screening means in comparison with thermoluminescence (TL) method which requires separating minerals from the food materials. The present study reports the results of PSL measurements for both irradiated and non-irradiated powdered dry leaf vegetable obtained with the prototype of PSL system developed by our groups. This PSL system consists of pulsed Infra-Red (IR) source for photostimulation, single photon counting system for high sensitive detection of luminescence, and computer for data treatments. The PSL intensity of the leaf vegetable increased with increase of gamma radiation dose and show a linear relationship up to a dose of 1kGy. The PSL intensities after four months of storage under light shielding following gamma irradiation (0.49-3.1kGy) decreased to less than half of initial intensities. The PSL intensities of those decreased rapidly for 60 seconds and reached a steady level close to intensity of non-irradiated sample after 300 seconds following photostimulation. We used the information on the shape and slope of PSL intensity curve as a criteria to discriminate whether irradiated foods or not, and possible to detect the irradiation history of food irradiated with a 0.49kGy dose after four months of storage.

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Screening of irradiated food using ESR measurement of paper

Michiko GOTO, Masao YAMAZAKI

2005 Volume 40 Issue 1-2 Pages 15-18
Published: September 30, 2005
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.40.15

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As paper has high content of cellulose, sensibility of ESR measurements of paper should be high. We examined stability of ESR signals in irradiated recycled copying paper, and estimated the possibility to utilize ESR measurement of paper for the detection of irradiated food. Cellulose radicals in paper irradiated at 1kGy and stored at 40°C in water was detected for 20 days. Cellulose radicals in irradiated paper stored at 90°C in water were more stable than that stored in air. ESR measurements of 50mg paper are simple and easy, so ESR measurement of rapping paper or corrugated box is good screening method for the detection of irradiated food.

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Application of X-ray as re-radiation source in thermoluminescence analysis

Hiroshi SAKABE, Kimie SAITOU, Setsuko TODORIKI

2005 Volume 40 Issue 1-2 Pages 19-24
Published: September 30, 2005
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.40.19

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Thermoluminescence (TL) method has been used for detection of irradiated foods which are contaminated with silicate minerals. After the first TL measurement, minerals are re-irradiated with ⁶⁰Co-γ-rays for normalization and the first and second glow curves are compared. In the present study, the TL glow curves were investigated for quartz sand and minerals isolated from pepper and potato after the irradiation with gamma and 70keV of X-ray, in order to know the possibility of whether to be able to use X-rays as re-radiation source for normalization. Glow curves of samples irradiated with X-rays showed same shape and peak position as those irradiated with ⁶⁰Co-γ-rays, but large difference in intensity. The intensity of TL glow curve for X-ray was significantly larger than that for γ-rays. These results indicate that X-ray irradiation has a potential to apply for the confirmation of mineral isolation due to higher TL intensity, and as a reradiation source.

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Radiation facilities and irradiation technology for food irradiation

Hiromi SUNAGA

2005 Volume 40 Issue 1-2 Pages 25-47
Published: September 30, 2005
Released on J-STAGE: July 04, 2011

DOIhttps://doi.org/10.5986/jrafi.40.25

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Current status of food irradiation in oversees

Setsuko TODORIKI

2005 Volume 40 Issue 1-2 Pages 49-58
Published: September 30, 2005
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.40.49

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