Effect of Radiation Dose, Dose Rate and Annealing Temperature on Edible Potato Starch by Spectroscopic Methods

Year : 2025 | Volume : 13 | Issue : 01 | Page : 198 209
    By

    D. Laxminarayana,

  • B. Somandha Sharma,

  • B. Sanjeeva Rao,

  • N. Rajeswar Rao,

  • A. Raju,

  1. Research Scholar, Department of Physics and Electronics, Chaitanya (Deemed to be University), Himayatnagar(V), Moinabad(M), RR(D), Hyderabad, Telangana, India
  2. Assistant Professor, Department of Physics, TGTERBC M Nagarkurnool, Telangana, India
  3. Associate Professor, Department of Physics, AVV Degree College, Warangal, Telangana, India
  4. Associate Professor, Department of Physics, Aditya University, Surampalem, Andhra Pradesh, India
  5. Professor, Department of Physics and Electronics, Chaitanya (Deemed to be University), Himayatnagar(V), Moinabad(M), RR(D), Hyderabad, Telangana, India

Abstract

Potato starch (PS) is a favorite food choice in different forms. During its storage and applications the PS is exposed to different radiations. In the present study the authors attempt to compare radiation effects (gamma and Electron beam of same radiation dose) in PS by Electron spin resonance (ESR) and Fourier transform infrared (FTIR) methods. ESR spectra of gamma irradiated PS appeared to have resolved shapes than the electron beam (EB) irradiated counter parts. The spectral changes are thought arise due to changes in crystallinity, crystalline structure and amylose content of starch molecule due to irradiation. Free radicals produced in PS (gamma and EB) are identified by recording ESR spectra. Computer simulation are used to analyze ESR spectra and the data suggest presence of at least three types of free radicals (radical I radical II and radical III), formed the by cleavage of 1 – 4 and 1 – 6 glucosidic bonds of starch molecule. Formation of chain cleavages and crystalline changes are confirmed by the FTIR data. Free radical concentration increased linearly (gamma and EB) with radiation dose suggesting the possible use of PS for dosimetric applications. The ESR line shape and spectral features almost remain same up to elevated temperature suggesting the ideal qualities of PS dosimeter. The data further suggest that free radicals produced in PS have high thermal stability and have an activation energy of (85 K J /mole) as evaluated from Bloch analysis.

Keywords: Gamma radiation, Electron beam (EB), ESR, FTIR, radiation dosimeter, Bloch analysis, potato starch (PS).

[This article belongs to Journal of Polymer and Composites ]

How to cite this article:
D. Laxminarayana, B. Somandha Sharma, B. Sanjeeva Rao, N. Rajeswar Rao, A. Raju. Effect of Radiation Dose, Dose Rate and Annealing Temperature on Edible Potato Starch by Spectroscopic Methods. Journal of Polymer and Composites. 2024; 13(01):198-209.
How to cite this URL:
D. Laxminarayana, B. Somandha Sharma, B. Sanjeeva Rao, N. Rajeswar Rao, A. Raju. Effect of Radiation Dose, Dose Rate and Annealing Temperature on Edible Potato Starch by Spectroscopic Methods. Journal of Polymer and Composites. 2024; 13(01):198-209. Available from: https://journals.stmjournals.com/jopc/article=2024/view=195154


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Regular Issue Subscription Original Research
Volume 13
Issue 01
Received 16/10/2024
Accepted 04/11/2024
Published 14/11/2024
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