Reduction of 131I content in leafy vegetables and seaweed by cooking.
Open Access
- 1 January 1987
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Radiation Research
- Vol. 28 (1) , 135-140
- https://doi.org/10.1269/jrr.28.135
Abstract
Decontamination ratios of 131I were obtained from leafy vegetables samples and an edible seaweed sample (Papenfussiella kuromo) after cooking. Samples obtained in Akita City were contaminated with fallout 131I from the Soviet Chernobyl reactor accident. The decontamination ratio of 131I content in washed spinach samples to that in raw materials was 0.83 ± 0.21. The ratio of 131I content in leafy vegetables and edible wild grass samples boiled in water to that in washed samples was 0.51 ± 0.19 on an average. The overall decontamination ratio for leafy vegetables was 0.42 ± 0.19, while the decontamination ratio after cooking was 0.68 for the seaweed sample.This publication has 0 references indexed in Scilit: