title: Thermoluminescence properties of Chile Guajillo paprika Mexicano.
abstract: The thermoluminescence properties of the inorganic dust extracted from the Chile Guajillo (paprika) Mexicano, were studied in order to verify the possibility of using the TL technique to discriminate between irradiated and non irradiated peppers. The inorganic dust was found to consist of quartz 60%, albite (NaAlSi(3)O(8)) 30%, and ortose (KAlSi(3)O(8)) 10%. Its thermoluminescence dose response covers the wide dose range of 1 Gy--10 kGy, which was attributed mainly to feldspars. Its high sensitivity and its stability over 10 irradiation-readout cycles allow the application of a single grain--single aliquot regeneration dosimetry in Chile Guajillo (paprika). Evaluations based on trapping parameters show that thermal fading at room temperature for glow-peaks above 180 degrees C, is not a problem in the dosimetry of paprika.
authors.affiliation: Nuclear Physics Laboratory, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece. gkitis@auth.gr
authors.forename: G
authors.initials: G
authors.lastname: Kitis
authors.forename: E
authors.initials: E
authors.lastname: Cruz Zaragoza
authors.forename: C
authors.initials: C
authors.lastname: Furetta
mesh_terms: D002212:Capsicum / Q000737:chemistry* / Q000528:radiation effects*; D004307:Dose-Response Relationship, Radiation; D005504:Food Analysis / Q000379:methods*; D005514:Food Irradiation / Q000379:methods*; D011829:Radiation Dosage; D013819:Thermoluminescent Dosimetry / Q000379:methods*