Analysis of bakery products by laser-induced breakdown spectroscopy

Bilge, Gonca
Çakır, Serhat
In this study, we focused on the detection of Na in bakery products by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple method. LIBS experiments were performed to examine the Na at 589 nm to quantify NaCl. A series of standard bread sample pellets containing various concentrations of NaCl (0.025-3.5%) were used to construct the calibration curves and to determine the detection limits of the measurements. Calibration graphs were drawn to indicate functions of NaCl and Na concentrations, which showed good linearity in the range of 0.025-3.5% NaCl and 0.01-1.4% Na concentrations with correlation coefficients (R-2) values greater than 0.98 and 0.96. The obtained detection limits for NaCl and Na were 175 and 69 ppm, respectively. Performed experimental studies showed that LIBS is a convenient method for commercial bakery products to quantify NaCl concentrations as a rapid and in situ technique.


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Yurtseven, Hasan Hamit (Elsevier BV, 2008-12-01)
This study concentrates on the temperature dependence of the Raman intensities for the lattice modes in ammonium halides (NH4Cl and NH4Br) close to phase transitions, We predict their intensities using the results of a shell model for the Raman polarizability within the framework of an Ising pseudospin-phonon coupled model.
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© 2021 Elsevier B.V.In the extraction of phenolic compounds from tomato, Microwave-Assisted Extraction (MAE) was used as a novel technology in this study and compared to conventional solvent extraction (CSE). The optimal extraction conditions for tomato were determined using the multi-level factorial design. For this purpose, different powers (360, 600 and 900 W) and times (30, 60 and 90 s) were used for MAE and also different temperatures (40, 50 and 60 °C) and times (10, 20 and 30 min) were used for CSE. ...
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PULATSU, Ezgi Tekin; Şahin, Serpil; Şümnü, Servet Gülüm (Informa UK Limited, 2018-01-01)
This study focused on the preparation and characterization of water-in-oil-in-water (W1/O/W2)-type double emulsions designed by food-grade emulsifiers and stabilizers. The primary objective of this study was to compare different emulsion formulations in terms of droplet size, rheology, and stability and to reduce the amount of polyglycerol poliricinoleate (PGPR). To achieve these goals, PGPR and a PGPR-lecithin blend were utilized in the formation of the primary phase (W1/O), while varying concentrations of...
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A simple, sensitive and economical technique is needed for the determination of thallium and this study demonstrates the different analytical strategies were developed using atomic absorption spectrometry (AAS). In order to improve the sensitivity of flame atomic absorption spectrometry (FAAS), a basic slotted quartz tube (SQT) was used for the thallium determination. In the first strategy, mixing propanol (100 mu L) and Tl standard solution (500 mu L) under the optimum conditions, namely solvent assisted S...
Characterization of thermoluminescence kinetic parameters of beta irradiated B doped Ca-5(PO4)(3)OH powder obtained from eggshell
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In this study, we have synthesized B doped Ca5(PO4)3OH (HAP) by a sonication chemical method. The thermoluminescence (TL) properties of the family of synthesized samples (B doped Ca5(PO4)3OH (HAP) were investigated using an IRSL-TL 565 nm filter. This gave the highest TL intensity of each phosphor after 2 Gy beta-irradiation. Three TL glow peaks of B doped Ca5(PO4)3OH (HAP) are centered at around 84, 208 and 324 degrees C (with a heating rate of 2 degrees Cs-1). The trapping parameters such as activation en...
Citation Formats
G. Bilge, İ. H. BOYACI, K. E. ESELLER, U. TAMER, and S. Çakır, “Analysis of bakery products by laser-induced breakdown spectroscopy,” FOOD CHEMISTRY, pp. 186–190, 2015, Accessed: 00, 2020. [Online]. Available: