Dergi makalesi Açık Erişim
Berk, Berkay; Grunin, Leonid; Oztop, Mecit H.
<?xml version='1.0' encoding='UTF-8'?> <record xmlns="http://www.loc.gov/MARC21/slim"> <leader>00000nam##2200000uu#4500</leader> <datafield tag="245" ind1=" " ind2=" "> <subfield code="a">A non-conventional TD-NMR approach to monitor honey crystallization and melting</subfield> </datafield> <datafield tag="909" ind1="C" ind2="4"> <subfield code="p">JOURNAL OF FOOD ENGINEERING</subfield> <subfield code="v">292</subfield> </datafield> <controlfield tag="001">238088</controlfield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a">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.</subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="2">opendefinition.org</subfield> <subfield code="a">cc-by</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Grunin, Leonid</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="u">Middle East Tech Univ, Dept Food Engn, Ankara, Turkey</subfield> <subfield code="a">Oztop, Mecit H.</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="b">article</subfield> <subfield code="a">publication</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="u">Middle East Tech Univ, Dept Food Engn, Ankara, Turkey</subfield> <subfield code="a">Berk, Berkay</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2021-01-01</subfield> </datafield> <controlfield tag="005">20221007100914.0</controlfield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="o">oai:aperta.ulakbim.gov.tr:238088</subfield> <subfield code="p">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="z">md5:ee5b59c1846d9905ad750c9ce780cff4</subfield> <subfield code="s">161</subfield> <subfield code="u">https://aperta.ulakbim.gov.trrecord/238088/files/bib-5e816b1c-caae-4849-883c-7f0d3ef23a0b.txt</subfield> </datafield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield> <subfield code="a">Creative Commons Attribution</subfield> </datafield> <datafield tag="024" ind1=" " ind2=" "> <subfield code="a">10.1016/j.jfoodeng.2020.110292</subfield> <subfield code="2">doi</subfield> </datafield> </record>
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