1 Ocak 2021 Dergi makalesi Açık Erişim

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

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  <dc:creator>Berk, Berkay</dc:creator>
  <dc:creator>Grunin, Leonid</dc:creator>
  <dc:creator>Oztop, Mecit H.</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/238088</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:238088</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF FOOD ENGINEERING 292</dc:source>
  <dc:title>A non-conventional TD-NMR approach to monitor honey crystallization and melting</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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