Hilmi Eriklioğlu

E-mail

hilmie@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0003-4641-0956

Web of Science Researcher ID

AAZ-9880-2020

Monitoring and prediction of chocolate blooming using Vis-NIR and FT-IR hyperspectral imaging and machine learning techniques: A study on tempering and storage effects Eriklioğlu, Hilmi; Castillo, Rosario del P.; Öztop, Halil Mecit (2025-07-15) Chocolate blooming is one of the main issues in the chocolate industry. Fat blooming is the most common type of chocolate blooming. When blooming occurs, customer satisfaction significantly decreases because of the unpleas...
Enhancing lycopene analysis in microwave-vacuum dried tomato snack bars by NIR spectra and hyperspectral imaging Gül, Muhammed Rasim; Gülenç, Barış Ege; Eriklioğlu, Hilmi; Taş, Ozan; Öztop, Halil Mecit (2024-06-19) The demand for healthy snacks requires examining lycopene levels in tomato products. Lycopene is an essential antioxidant that significantly adds to the nutritional value of these snacks. A study evaluated three methods fo...
Classification of Moisture Content of Milk Powder by Using NIR Spectroscopy and Chemometrics Göçebe, Volkan; Eriklioğlu, Hilmi; Güner, Selen; Öztop, Halil Mecit (2024-06-09) Ensuring the quality of milk powder is crucial due to its nutritional importance. This study investigates the use of Near-Infrared (NIR) spectroscopy as a nondestructive, rapid alternative for the classification of mil...
Beet & Cane Sugar Classification by Using NIR Spectroscopy and Chemometrics Eriklioğlu, Hilmi; Fakhar, Hafiz Imran; Gülenç, Barış Ege; Öztop, Halil Mecit (2024-06-09) Sucrose is one of the main ingredients used in sugar industry. Worldwide sucrose is produced from two different sources, sugar beet and sugar cane. However, different sources have been dominating the market due to governme...
Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics Eriklioğlu, Hilmi; İlhan, Esmanur; Khodasevich, Mikhail; Korolko, Darya; Manley, Marena; Castillo, Rosario; Öztop, Halil Mecit (2023-01-01) Sucrose, obtained from either sugar beet or sugarcane, is one of the main ingredients used in the food industry. Due to the same molecular structure, chemical methods cannot distinguish sucrose from both sources. More prac...
Chocolate Sample Classification by Principal Component Analysis of Preprocessed Terahertz Transmission Spectra Khodasevich, M.A.; Lyakhnovich, A.V.; Eriklioğlu, Hilmi (2022-05-01) © 2022, Springer Science+Business Media, LLC, part of Springer Nature.The efficiency of chocolate sample classification by type and manufacturer is demonstrated using a spectralprint method and THz transmission spectra. Th...

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