EPR STUDY OF FREE RADICALS STABILITY IN DRIED VEGETABLES AND SPICES INDUCED IN DISINFECTION PROCESS BY 10 MEV E-BEAM

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ZIAEI FARHOUD; LANJANIAN H.; BARMOUZ M.; HOSSEINI RANJBAR A.

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Paper Information

Journal: JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY Year:2005 | Volume:- | Issue:3 (35) Page(s): 9-14

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Title

EPR STUDY OF FREE RADICALS STABILITY IN DRIED VEGETABLES AND SPICES INDUCED IN DISINFECTION PROCESS BY 10 MEV E-BEAM

Author(s)

ZIAEI FARHOUD | LANJANIAN H. | BARMOUZ M. | HOSSEINI RANJBAR A. | Issue Writer Certificate

Keywords

EPR METHODQ2

RADIATION DOSEQ3

FREE RADICALS STABILITYQ4

10 MEV ELECTRON BEAMQ3

DRIED VEGETABLEQ4

SPICESQ4

TEMPERATURE EFFECTQ3

HUMIDITY EFFECTQ4

Abstract

Several sets of DRIED VEGETABLE and SPICES samples were prepared and weighed precisely due to the importance of the sample mass in EPR system response. The samples were irradiated under the 10 MEV ELECTRON BEAM with 10 kGy absorbed dose value. The EPR system was adjusted on the optimized EPR parameters. Then the EPR spectrums of the samples were measured. The measurements were repeated in a defined time intervals to investigate the stability amount of the free radicals. The effects of temperature and humidity on EPR response were also studied. Results were shown that the amounts of free radicals induced by radiation decrease and are eliminated after about two months. It was also obtained that the temperature and humidity which are the processes that occur upon using this materials like cooking time and increasing humidity, cause also to completely eliminate the created free radicals.

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APA: Copy

ZIAEI, FARHOUD, LANJANIAN, H., BARMOUZ, M., & HOSSEINI RANJBAR, A.. (2005). EPR STUDY OF FREE RADICALS STABILITY IN DRIED VEGETABLES AND SPICES INDUCED IN DISINFECTION PROCESS BY 10 MEV E-BEAM. JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY, -(3 (35)), 9-14. SID. https://sid.ir/paper/97910/en

Vancouver: Copy

ZIAEI FARHOUD, LANJANIAN H., BARMOUZ M., HOSSEINI RANJBAR A.. EPR STUDY OF FREE RADICALS STABILITY IN DRIED VEGETABLES AND SPICES INDUCED IN DISINFECTION PROCESS BY 10 MEV E-BEAM. JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY[Internet]. 2005;-(3 (35)):9-14. Available from: https://sid.ir/paper/97910/en

IEEE: Copy

FARHOUD ZIAEI, H. LANJANIAN, M. BARMOUZ, and A. HOSSEINI RANJBAR, “EPR STUDY OF FREE RADICALS STABILITY IN DRIED VEGETABLES AND SPICES INDUCED IN DISINFECTION PROCESS BY 10 MEV E-BEAM,” JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY, vol. -, no. 3 (35), pp. 9–14, 2005, [Online]. Available: https://sid.ir/paper/97910/en

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