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Comparison of food processing retention factors of 137Cs and 40K in vegetables
https://repo.qst.go.jp/records/46504
https://repo.qst.go.jp/records/46504d737359b-d9d8-4163-aeac-43517b3a3645
| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2013-03-06 | |||||
| タイトル | ||||||
| タイトル | Comparison of food processing retention factors of 137Cs and 40K in vegetables | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
Tagami, Keiko
× Tagami, Keiko× Uchida, Shigeo× 田上 恵子× 内田 滋夫 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Removal of radiocesium from food by processing is of great concern following the accident of TEPCO's Fukushima Daiichi Nuclear Power Plant accident. To provide more Cs removal rates, we studied the applicability of K data using edible plant samples. Values were compared for 137Cs and 40K of the food processing retention factors, Fr (total activity in processed food / total activity in raw food), and they were found to be close to the 1:1 line and highly correlated (R=0.96, p<0.001). Thus, K can be an analogue to estimate radiocesium removal rates by food processing of vegetables. Using the literature K values, we calculated the K removal rates (%), that is, (1- Fr) x 100, for 10 vegetable types to provide potential Cs removal rates. The average percent of K removal were as follows: dried pulses, 33; fresh pulses, 15; leafy vegetables, 52; fruit vegetables, 7; flower vegetables, 44: root crops, 18; tubers, 16; ferns, 93: mushrooms, 32; and others, 30. | |||||
| 書誌情報 |
Journal of Radioanalytical and Nuclear Chemistry 巻 295, 号 3, p. 1627-1634, 発行日 2013-03 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0236-5731 | |||||
