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.455-458, 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 10 15 Bq (108.000 Ci), in 1969 Actual dose rate - 30.0 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 5.49 0.08 940.94 Papaya 4.97 0.19 1040.72 Tomato 4.22 0.22 1120.49 Strawberry 1.92 0.23 3840.48 Apple 2.40 0.34 2380.56 Pineapple 3.75 0.37 1460.60 Pumpkin 1.22 0.16 3960.47 Carrot 2.28 0.28 2220.54 * 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.