EPR study of irradiated starch: induced radicals and dose assessment

Abstract

AbstractIrradiation of starch is of much importance to get rid of microbes and for disinfection. EPR study of the ionizing radiation-induced radicals can lead to the assessment of radiation doses delivered during irradiation. The EPR spectra properties, microwave power saturation behavior, short- and long-term temporal dependencies, and other significant factors are studied. Response of EPR spectra of irradiated starch over the range (0.5–10 kGy) was investigated. The time dependence study of the radiation-induced signal radicals of starch showed that variation of the EPR signal can be noticed within ±7.7% relative to the average value over 38 days following irradiation. Results obtained indicate that gamma irradiated starch can be identified and radiation doses can be determined accurately using EPR spectroscopic techniques.KEYWORDS: Radiation dosimetrystarchESREPRfood irradiationstarch Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationNotes on contributorsAhmed M. MaghrabyAhmed M. Maghraby is a professor of Radiation measurements and the head of IRML at NIS (Egypt).E. SalamaE. Salama is a professor of Physics at the British University in Egypt (BUE).Samy A. AnwarSamy A. Anwar has got his Ph.D. and he is a physicist at the Egyptian Meteorological Authority.M. El-SayedM. El-Sayed is an emeritus professor of biophysics at Ain Shams University.