بررسی پایداری رادیکالهای آزاد ایجاد شده تحت فرایند ضدعفونی کردن با پرتوهای الکترونی MeV۱۰ در سبزیجات خشک و ادویه به روش EPR

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 ۱۰ MeV electron beam with ۱۰ 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.