Yüksek Sıcaklığın Ve Nemli Ortamın Fındıktaki Su ve Yağ Dağılımına Olan Etkisinin Manyetik Rezonans Görüntüleme MRG ve NMR Relaksometre Teknikleri ile Belirlenmesi

Date

2015-01-01

Author

Kilercioğlu, Mete
Özel, Barış
KARAÇAM, Çağrı Helin
PELİN, Poçan
Öztop, Halil Mecit

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As being a low moisture content nut, quality of hazelnuts is affected significantly when stored in a high humid environment. The aim of this study is to explore the effect of storage in a high humid and high temperature environment, on the quality of hazelnuts by using Magnetic Resonance Imaging (MRI) and Nuclear Magnetic Resonance (NMR) Relaxation experiments. For this purpose, hazelnuts with/without shell (air-roasted) were kept in a water bath at 80°C for 1 and 3 days. Moisture content of the samples was measured using an infrared analyzer and in order to observe the microstructural changes, Scanning Electron Microscopy images were obtained. NMR T1 (longitudinal) relaxation times of hazelnuts did not show any significant change with storage (p>0.05). Change in the moisture contents of hazelnuts at the end of 1st and 3rd days were 5.72% and 2.85%, respectively. Moreover, changes in the moisture contents of hazelnuts with shell at the end of 1st and 3rd days were 6.46% and 4.99%, respectively. The change in moisture contents was correlated with the T2-(transverse) relaxation times. For the shell-free hazelnuts both T2 values increased (8.15%, 113.57%) with increasing storage time whereas for the hazelnuts with shells, the increase in T2 values were less (28.12%, 44.61%). In the study MRI was also used to investigate water and fat distribution in hazelnuts qualitatively and quantitatively. This study is the first study in the literature that used MRI and NMR Relaxometry to investigate water and fat distribution in hazelnuts. Results showed that MR imaging and NMR Relaxation techniques give promising results to interpret the changes in hazelnut physical properties at different environments.

Subject Keywords

Fat, Food quality, Food storage, Hazelnuts, Humidity, Husks, Moisture content, Plant fats, Roasting, Temperature, Water

URI

https://hdl.handle.net/11511/32405

Journal

GIDA / THE JOURNAL OF FOOD

DOI

https://doi.org/10.15237/gida.gd14062

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

M. Kilercioğlu, B. Özel, Ç. H. KARAÇAM, P. PELİN, and H. M. Öztop, “Yüksek Sıcaklığın Ve Nemli Ortamın Fındıktaki Su ve Yağ Dağılımına Olan Etkisinin Manyetik Rezonans Görüntüleme MRG ve NMR Relaksometre Teknikleri ile Belirlenmesi,” GIDA / THE JOURNAL OF FOOD, pp. 141–148, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32405.