1 Ocak 2021 Dergi makalesi Açık Erişim

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

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        "affiliation": "Middle East Tech Univ, Dept Food Engn, Ankara, Turkey", 
        "name": "Berk, Berkay"
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      {
        "name": "Grunin, Leonid"
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        "affiliation": "Middle East Tech Univ, Dept Food Engn, Ankara, Turkey", 
        "name": "Oztop, Mecit H."
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    "description": "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.", 
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      "title": "JOURNAL OF FOOD ENGINEERING", 
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    "title": "A non-conventional TD-NMR approach to monitor honey crystallization and melting"
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