A non-conventional TD-NMR approach to monitor honey crystallization and melting

Date

2021-03-01

Author

Berk, Berkay
Grunin, Leonid
Öztop, Halil Mecit

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

286
views

0
downloads

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 °C. Honey samples were seeded with glucose to induce crystallization. T1 and T2 relaxation times were also measured during 96 h of storage. Mono-exponential and bi-exponential relations were used to explain T1 and T2, 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. T1 relaxation times did not change, whereas both components of T2 decreased with increasing time. In addition to crystallization, the melting of crystallized honey was performed at 50 °C inside the NMR system. Crystal melting was monitored in real-time, and the rate of crystal removal was fitted to a mono-exponential decay model.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/70202

Journal

Journal of Food Engineering

DOI

https://doi.org/10.1016/j.jfoodeng.2020.110292

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Acrylamide formation in different batter formulations during microwave frying Barutcu, Isil; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2009-01-01) Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried foods. in this study, the effects Of Microwave frying on acrylamide formation in the coating part of chicken were investigated. It was also aimed to determine the effects of various flour types (soy, chickpea and rice flour) in batter formulations on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy flour resulted in approximately the same moisture content and color developme...
Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels Öztop, Halil Mecit; MCCARTHY, Michael J.; ROSENBERG, Moshe (Elsevier BV, 2014-04-01) Exploring the effects of cations in whey protein-based gels (WPG) is of importance when these gels are used for controlled release applications in food systems. The objective of this study was to evaluate both water uptake and cation release from heat-set WPGs. Magnetic Resonance Imaging and NMR relaxometry were employed to study the uptake and release. A non-paramagnetic (Ca+2) and a paramagnetic cation (Mn+2) were incorporated into the WPG as model divalent cations. Cylindrical pieces of WPGs with mangane...
Mathematical modeling of swelling in high moisture whey protein gels Öztop, Halil Mecit (Elsevier BV, 2011-09-01) Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Correlation between physical and sensorial properties of gummy confections with different formulations during storage Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2021-01-01) Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these products. The aim of this study is to investigate the effects of glucose syrup:sucrose ratio (1.1 and 1.5), starch (0% and 1.5%) and gelatine concentration (3% and 6%) on texture profile, colour and sensory propertie...
Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets Öztop, Halil Mecit; TAKHAR, Pawan; MCCARTHY, Kathryn L.; MCCARTHY, Michael J. (Elsevier BV, 2014-03-01) Characterizing water and fat distributions in fried foods is of major importance in terms of taste and nutrition. The objective of this study was to introduce a new technique to quantify water and fat distributions of chicken nuggets coated with methylcellulose (MC) through the use of magnetic resonance imaging (MRI) and NMR relaxometry. Multi-slice-multi-echo (MSME-Spin Echo based) images were performed on a 1.03 T spectrometer for the whole chicken nuggets to obtain relaxation time distribution of differe...

Citation Formats

B. Berk, L. Grunin, and H. M. Öztop, “A non-conventional TD-NMR approach to monitor honey crystallization and melting,” Journal of Food Engineering, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/70202.