Thermoluminescence Method is used to detect the irradiation of dried aromatic herbs, spices and vegetable seasonings.
The irradiation of foods is autholised in EU or many countries.
|Heating method||planchet linear heating with nitrogen gas|
|Heat temprature(max)||490 ℃(max) changeable|
|Heating rate||10℃/sec(max), from 5℃ selectable|
|Display||glow curve, heat profile, integration value and etc by PC monitor|
|Data output||CSV form(integration value of each channel)|
|Channel number||500 channels|
|Size of planchet||¢6mm, 0.2mm(thickness), made of SUS|
|Dimensions||about W400 D350 H170mm|
|Electricity||AC100V 300VA 50/60Hz|
TL Caliculation Prograｍ...........easy to caliculate the TL proportion
using Glow1 and Glow2
X-rays Irradiator TX-3000・・・for re-irradiated instead of gamma-rays