Radiation-Induced Electronic Paramagnetic Resonance Signal for Monitoring Radiation Processing of Food Products

In this work a qualitative analysis is carried out by EPR methods in the middle region dose level. Using the EPR method it was found that the irradiated materials contain a small amount of steam, magnetic centers of free radicals. However, after irradiation its number increases respectively to the dose and electron energy. It is important that the EPR method allows establishing not only the fact of product irradiation but also the value of the absorbed dose.