1 Ocak 2021 Dergi makalesi Açık Erişim

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

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/238088</identifier>
  <creators>
    <creator>
      <creatorName>Berk, Berkay</creatorName>
      <givenName>Berkay</givenName>
      <familyName>Berk</familyName>
      <affiliation>Middle East Tech Univ, Dept Food Engn, Ankara, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Grunin, Leonid</creatorName>
      <givenName>Leonid</givenName>
      <familyName>Grunin</familyName>
    </creator>
    <creator>
      <creatorName>Oztop, Mecit H.</creatorName>
      <givenName>Mecit H.</givenName>
      <familyName>Oztop</familyName>
      <affiliation>Middle East Tech Univ, Dept Food Engn, Ankara, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>A Non-Conventional Td-Nmr Approach To Monitor Honey Crystallization And Melting</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/238088</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.jfoodeng.2020.110292</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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.</description>
  </descriptions>
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