Determination and Comparison of Gamma Radiation Levels of Dried Fruit and Vegetables

Abstract

Humans need food consumption to survive. Today, the effects of the fruits and vegetables we eat on our body are being investigated biologically. However, the radiation exposure taken from these foods to our body is not well known. Therefore, the radiation levels of these dried fruits and vegetables were determined with a special detector for approximately eight months in order to determine the level of gamma radiation from dried fruits and vegetables. Since our measurements are at hourly level, when we change 0.25 mSv/year hourly, the reference value is taken as 2.85x10-5 mSv/h. The dried fruits and vegetables in the experimental study are greenhouse tomato, organic tomato, rose petal, rose bud, lavender, apple, Jerusalem artichoke, bell pepper, bean, green pepper, cherry stalk, eggplant. Apart from these fruits and vegetables, gamma radiation levels were determined in the samples of sav soil and yalvac soil. The data obtained from the measurements were examined graphically and it was determined that the highest gamma radiation was in Jerusalem artichoke and the lowest level was in organic tomatoes. The result obtained here is that the gamma radiation in fruits and vegetables grown in soil and underground is high. Thus, this study is important because the radiation taken into our body through food can cause various diseases and hereditary disorders. The absence of a previous similar study in this field in our country will serve as a reference for similar studies to be conducted in the future.

Keywords

• Gamma radiation
• dried fruits and vegetables
• gamma radiation levels

Kurutulmuş Meyve ve Sebzelerin Gama Radyasyon Düzeylerinin Belirlenmesi ve Karşılaştırılması

Abstract

İnsanoğlunun hayatta kalabilmesi için gıda tüketimine ihtiyacı vardır. Günümüzde yediğimiz meyve ve sebzelerin vücudumuz üzerindeki etkileri biyolojik olarak araştırılmaktadır. Ancak bu besinlerin vücudumuza aldığı radyasyonun etkisi çok iyi bilinmemektedir. Bu nedenle kurutulmuş meyve ve sebzelerin gama radyasyon düzeyinin belirlenmesi amacıyla yaklaşık sekiz ay boyunca bu kurutulmuş meyve ve sebzelerin radyasyon seviyeleri özel bir dedektörle belirlendi. Ölçümlerimiz saatlik düzeyde olduğundan saatlik 0,25 mSv/yıl değiştirdiğimizde referans değeri 2,85x10-5 mSv/h olarak alınmaktadır. Deneysel çalışmadaki kurutulmuş meyve ve sebzeler sera domatesi, organik domates, gül yaprağı, gül goncası, lavanta, elma, yer elması, dolmalık biber, fasulye, yeşil biber, kiraz sapı, patlıcandır. Bu meyve ve sebzelerin dışında sav toprağı ve yalvaç toprağı örneklerinde de gama radyasyon düzeyleri belirlendi. Ölçümlerden elde edilen veriler grafiksel olarak incelendi ve en yüksek gama radyasyonunun yer elması, en düşük seviyenin ise organik domateste olduğu belirlendi. Buradan elde edilen sonuç toprakta ve yeraltında yetişen meyve ve sebzelerde gama radyasyonunun yüksek olduğudur. Dolayısıyla gıda yoluyla vücudumuza alınan radyasyonun çeşitli hastalıklara ve kalıtsal bozukluklara neden olabilmesi nedeniyle bu çalışma önemlidir. Ülkemizde bu alanda daha önce benzer bir çalışmanın bulunmaması, gelecekte yapılacak benzer çalışmalara referans teşkil edecektir.

Keywords

• Gama radyasyonu
• kurutulmuş meyve ve sebzeler
• gama radyasyonu seviyeleri

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