1 Ocak 2021 Dergi makalesi Açık Erişim

Berk, Berkay; Grunin, Leonid; Oztop, Mecit H.

Citation Style Language JSON

{
  "DOI": "10.1016/j.jfoodeng.2020.110292", 
  "abstract": "Crystallization of glucose is a natural process that could occur in honey due to several reasons and glucose is one of them. In this study, a non-conventional TD-NMR pulse sequence, Magic Sandwich Echo (MSE), was used to monitor the crystallization of honey at 14 degrees C. Honey samples were seeded with glucose to induce crystallization. T-1 and T-2 relaxation times were also measured during 96 h of storage. Mono-exponential and bi-exponential relations were used to explain T-1 and T-2, respectively. As a complementary method to NMR, crystal melting enthalpy was measured by differential scanning calorimetry (DSC). High correlations were detected between NMR and DSC results. T-1 relaxation times did not change, whereas both components of T-2 decreased with increasing time. In addition to crystallization, the melting of crystallized honey was performed at 50 degrees C inside the NMR system. Crystal melting was monitored in real-time, and the rate of crystal removal was fitted to a monoexponential decay model.", 
  "author": [
    {
      "family": "Berk", 
      "given": " Berkay"
    }, 
    {
      "family": "Grunin", 
      "given": " Leonid"
    }, 
    {
      "family": "Oztop", 
      "given": " Mecit H."
    }
  ], 
  "container_title": "JOURNAL OF FOOD ENGINEERING", 
  "id": "238088", 
  "issued": {
    "date-parts": [
      [
        2021, 
        1, 
        1
      ]
    ]
  }, 
  "title": "A non-conventional TD-NMR approach to monitor honey crystallization and melting", 
  "type": "article-journal", 
  "volume": "292"
}