CIFICEN   24414
CENTRO DE INVESTIGACIONES EN FISICA E INGENIERIA DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Thermally-and photo-stimulated luminescence of red eggshell irradiated by gamma of Co-60
Autor/es:
E.CRUZ-ZARAGOZA; J. MARCAZZÓ; C. FURETTA; G. ORDUÑA AMADO; E. BORTOLIN
Lugar:
Santo Domingo
Reunión:
Congreso; XVII Internacional Symposium on Solid State Dosimetry ISSSD 2017; 2017
Resumen:
Food irradiation is a clean technological process to eliminate harmful bacteria and illnesses in commercial chicken eggshell. The identification methods [1-3] of the irradiated eggshell became important to the control doses in the product. Thermally and photo- stimulated luminescence properties were analyzed and also to identify irradiated red eggshell samples.The particles sizes at 74 and 149 μm eggshell powder were selected and followed they were washed by chloride acid at 37.1% concentration. The red eggshell was identified as calcium carbonate (CaCO3) by Scanning Electron Microscopy (SEM-EDS). The samples were gamma-irradiated between 8 Gy and 10 kGy. Three broad prominent glow-peaks at 110, 270 and 335 °C were observed in the experimental glow curves. The kinetics parameters were obtained by deconvolution assuming the general order kinetics model. The thermoluminescent (TL) glow curves allowed the identification of the irradiated eggshell at about 20 Gy. The linear dose- esponse was between 0.5 and 10 kGy. The photo-stimulated luminescence (PSL) signals give the irradiated samples identification with 5 kGy. The TL fading signals were very stable about 8% at 60 days after irradiation, while at the end of 7 days a strong decay (62 %) of the PSL signals was observed. The TL is a sensible method to detect the irradiated eggshell.