EPR Measurement of Radiation-treated Chicken Eggs.

The electron paramagnetic resonance (EPR) spectra of the late 20th century was used to create a practical source for the detection of irradiated products. EPR spectrometry is suitable for dry products (cereals, spices) or food components that are relatively dry (i.e. shell, seeds, bones). The relative ease, with which radiation-induced EPR signals can be measured in meat, seafood, and fruits, has been demonstrated. The possibility of using EPR dosimetric control of chicken eggshells is of high relevance in connection with the use of radiation processing methods of these products and allows studying without the use of dosimeters. In this work, we conducted a study of EPR spectrometry after radiation treatment of chicken egg’s shells with a dose of 40 kGy. The results obtained will allow determining the method of chicken eggs control exposed to surface radiation treatment with a nanosecond electron beam (NEB). [ABSTRACT FROM AUTHOR]