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.


| Term | Specification |
| 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 |
| Weight | about 15kg |
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