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Berk, Berkay; Grunin, Leonid; Oztop, Mecit H.
{ "@context": "https://schema.org/", "@id": 238088, "@type": "ScholarlyArticle", "creator": [ { "@type": "Person", "affiliation": "Middle East Tech Univ, Dept Food Engn, Ankara, Turkey", "name": "Berk, Berkay" }, { "@type": "Person", "name": "Grunin, Leonid" }, { "@type": "Person", "affiliation": "Middle East Tech Univ, Dept Food Engn, Ankara, Turkey", "name": "Oztop, Mecit H." } ], "datePublished": "2021-01-01", "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.", "headline": "A non-conventional TD-NMR approach to monitor honey crystallization and melting", "identifier": 238088, "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", "license": "http://www.opendefinition.org/licenses/cc-by", "name": "A non-conventional TD-NMR approach to monitor honey crystallization and melting", "url": "https://aperta.ulakbim.gov.tr/record/238088" }
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