Radiation-Induced Electronic Paramagnetic Resonance Signal for Monitoring Radiation Processing of Food Products

R. Vazirov, S. Sokovnin, E. Agdantseva, A. Tsmokalyuk
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Abstract

In this work a qualitative analysis is carried out by EPR methods in the middle region dose level. Using the EPR method it was found that the irradiated materials contain a small amount of steam, magnetic centers of free radicals. However, after irradiation its number increases respectively to the dose and electron energy. It is important that the EPR method allows establishing not only the fact of product irradiation but also the value of the absorbed dose.
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辐射感应电子顺磁共振信号监测食品辐射加工
本文采用EPR方法对中间区域剂量水平进行了定性分析。用EPR方法发现辐照后的材料中含有少量的水蒸气、磁性自由基中心。辐照后,其数量分别随辐照剂量和电子能量的增加而增加。重要的是,EPR方法不仅可以确定产品辐照的事实,而且可以确定吸收剂量的值。
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