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Abstract
This study aims to study the possibility of applying some physical detection methods on some irradiated foods. Therefore, this study was carried out to study:
1- The applicability of the TL analysis as method for detecting the irradiated black pepper and marjoram immediately post irradiation treatment and during storage at ambient temperature.
2- The viscosity measurement as method for detecting the irradiated wheat, cinnamon and ginger, immediately post irradiation treatment and during storage at ambient temperature.
3- Factors affecting on viscosity measurement when it applying on samples prepared for detecting their irradiation treatment (applied irradiation doses, gelatinization temperature of suspension, pH value of suspension and revolution per minute of spindle).