كليدواژه :
دز تابش , فرايند ضد عفوني ها , اثر رطوبت , 10 MEV باريكه الكترون هاي , radiation dose , free radicals stability , 10 MeV electron beam , dried vegetable , اثر دما , Temperature effect , پايداري راديكالهاي آزاد , humidity effect , EPR method , سبزيجات خشك , spices , پرتوها , ادويه
چكيده لاتين :
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 McV 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.
