Effect of Drying Treatment on Physical Identification Characteristics of Irradiated Seasonings
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Effect of Drying Treatment on Physical Identification Characteristics of Irradiated Seasonings Byeong-Keun Kim & Jae-Jun Ahn & Hafiz Muhammad Shahbaz & Cheong-Tae Kim & Joong-Ho Kwon
Received: 16 February 2013 / Accepted: 8 April 2013 # Springer Science+Business Media New York 2013
Abstract The effect of different drying treatments such as spray drying and vacuum drying on the sensitivity of physical detection methods (photostimulated luminescence (PSL), electron spin resonance (ESR), and thermoluminescence (TL)) was investigated for four types of irradiated seasonings. The slurry feed of each seasoning was exposed to γ-ray irradiation at doses of 0, 5, 10 kGy before being subjected to drying process. Spray drying was applied to beef and soybean seasoning while garlic and broth seasoning were exposed to vacuum drying according to routine protocols adopted in the industry. The samples were analyzed by PSL as a rapid screening method followed by validated methods including ESR spectroscopy and TL analysis. The PSL photon counts drastically dropped in all irradiated samples after both drying processes. No ESR signal was obtained from any of the irradiated seasonings before or after the drying applications. All the irradiated seasoning samples produced typical TL glow curves between the specific temperature range of 150–250 °C. However, the shape, peak, and intensity of TL glow curves were greatly affected particularly after the spray drying treatment. In conclusion, the dry treatment can significantly affect the irradiation detection characteristics in seasoning samples. Keywords Irradiated seasonings . Spray drying . Vacuum drying . Photostimulated luminescence . Electron spin resonance . Thermoluminescence B.-K. Kim : J.-J. Ahn : H. M. Shahbaz : J.-H. Kwon (*) School of Food Science and Biotechnology, Kyungpook National University, Daegu 702-701, Republic of Korea e-mail: [email protected] B.-K. Kim : C.-T. Kim Food Research Institute, NONGSHIM Co., Ltd, Seoul 156-709, Republic of Korea
Introduction Seasonings are blends of different condiments which enhance the taste and flavor of food, e.g., salt, spices, herbs, cinnamon, pepper, garlic, leaves, parsley, etc. (Lemos et al. 2010). Basic seasonings used in Korean cuisine include salt, soy sauce, garlic, hot pepper paste, soybean paste, broth, beef, vinegar, etc. Spices and herbs used in seasonings are generally exposed to a high level of natural contamination by different air- and soil-borne bacteria, fungi, and insects (Bendini et al. 1998). Fumigation of seasoning ingredients with methyl bromide to kill insects or with ethylene oxide to reduce bacteria and moulds has been practiced by many commercial food processors. However, there are limitations regarding the use of these chemical compounds due to their extremely toxic nature and environmental safety concerns. Spices, herbs, dried vegetables, and other seasoning ingredients can effectively be treated with ionizing radiations against bacteria and other pests to ensure hygienic quality and safety to facilitate t
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