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ELECTRON SPIN RESSONANCE IDENTIFICATION OF IRRADIATED FOOD LIN/COPPE/UFRJ Prof. Edgar Francisco Oliveira de Jesus * Prof. Ricardo Tadeu Lopes * Prof.

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Presentation on theme: "ELECTRON SPIN RESSONANCE IDENTIFICATION OF IRRADIATED FOOD LIN/COPPE/UFRJ Prof. Edgar Francisco Oliveira de Jesus * Prof. Ricardo Tadeu Lopes * Prof."— Presentation transcript:

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2 ELECTRON SPIN RESSONANCE IDENTIFICATION OF IRRADIATED FOOD LIN/COPPE/UFRJ Prof. Edgar Francisco Oliveira de Jesus * Prof. Ricardo Tadeu Lopes * Prof. Ricardo Tadeu Lopes * Dr. Alexandre Malta Rossi ** Dr. Alexandre Malta Rossi ** *Laboratório de Instrumentação Nuclear (Escola de Engenharia/COPPE/UFRJ) **Centro Brasileiro de Pesquisas Físicas (CBPF)

3 LIN/COPPE/UFRJ H. Delincée - Analytical methods to identify irradiated food ¯¯ a review Radiation Physics Chemistry; 63, 3-6; p , 2002

4 Electron Spin Resonance (ESR) Electron Spin Resonance (ESR) LIN/COPPE/UFRJ

5 Radiation Sources LIN/COPPE/UFRJ Brokhawen Portable Cesium Development Irradiator (BPCDI) - IPE, CETEX., Guaratiba, RJ. Césio-137 with 3,99 x Bq ( Ci), in 1969 Actual dose rate Gy/min Gammacell 220 Excel - Nordion - Laboratório de Instrumentação Nuclear COPPE/UFRJ Cobalto-60 with 3.08 x 10 6 Bq (12,000 Ci), in 2000 Actual dose rate - 90 Gy/min

6 LIN/COPPE/UFRJ IPD Irradiator - Frontal view.

7 LIN/COPPE/UFRJ Gammacell Irradiator

8 ESR Measurements LIN/COPPE/UFRJ Bruker ESP300E spectrometer (CBPF) Bruker EMS104 spectrometer (LIN)

9 Alcoholic Extraction Treatment Alcoholic Extraction Treatment LIN/COPPE/UFRJ Compact the pulp without seeds and skin, in a uniform sample; About six grams of the pulp is treated with 40 ml 80% ethyl alcohol solution in de-ionized water; The insoluble solid fraction is then separated by filtration; Remove the excess of water and left to dry at ambient temperature for one hour; 100 mg of the dry matter is then pressed in an acrylic matrix by a steel stick; The resulting sample, consisting of a cylinder 2.5 mm in diameter and 15 mm high, is measured by ESR in a quartz tube.

10 Products LIN/COPPE/UFRJ Papaya Tomato Kiwi Apple Pineapple Strawberry Pear Mango Pumpkin Carrot Potatoes Onions Garlic

11 ESR Spectra LIN/COPPE/UFRJ Non-irradiated SamplesIrradiated Samples

12 LIN/COPPE/UFRJ ESR Signal Intensity Variation with Dose

13 LIN/COPPE/UFRJ ESR Spectra of tomato irradiated with additive doses

14 (Intensity/Gy) MDDose (Gy) * Cellulose (g/100g) Kiwi Papaya Tomato Strawberry Apple Pineapple Pumpkin Carrot * Calculated as the dose necessary to introduce a signal twice the background intensity for non-irradiated samples. LIN/COPPE/UFRJ ESR Sensitivity for Different Products

15 LIN/COPPE/UFRJ Dose Determination - Additive doses

16 LIN/COPPE/UFRJ ESR Intensity Decay

17 LIN/COPPE/UFRJ Onions

18 Garlic

19 Food Irradiation Research EMBRAPA Fruits and other vegetal products FACULDADE DE MEDICINA VETERINÁRIA - UFF Frog legs; oyster; mussel; crab;

20 LIN/COPPE/UFRJ Food Irradiation Research FACULDADE DE MEDICINA VETERINÁRIA - Nova Iguaçu Chicken; Sausage; Beef; Cheese.


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