The fast development and application of food irradiation technology signify the necessity and urgency to research on effective detection method for irradiated food. In this paper
we report a preliminary study in this area with dried chili powder
peanuts and strawberry seeds. The food samples were irradiated to 0.5
1.0
3.0
5.0 and 10.0 kGy by 60Co gamma rays. The relation between ESR intensity and irradiation dose
and correlation R2
were studied. The results showed that the ESR signal intensity is positively related with the dose. ESR intensity of the strawberry increased the slowest with the dose
and the chili powder had the most accurate calculation. Accurate dose-effect curves
however
require repeating tests and further studies are needed to verify the ESR results.