Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Book Part Citation - Scopus: 3Infrared Spectroscopy for the Detection of Adulteration in Foods(John Wiley and Sons Inc., 2012) Özen, Banu; Özen, Fatma Banu; Tokatlı, Figen; Tokatlı, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIR spectroscopy in combination with chemometric techniques is an effective tool for the detection of adulteration of high economic value food products such as wine, dietary supplements and olive oil. It provides practical and quick alternative to other commonly used analytical methods.Article Citation - WoS: 18Citation - Scopus: 21Monitoring of Wine Process and Prediction of Its Parameters With Mid-Infrared Spectroscopy(John Wiley and Sons Inc., 2017) Canal, Canan; Özen, Banu; Özen, Fatma Banu; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIt was aimed to predict the chemical (ethanol, glycerol, organic acids, titratable acidity, °Brix, sugars, total phenolic and anthocyanin content) and microbiological parameters of red, rose and white wines during their processing from must to bottling using mid-infrared (IR) spectroscopy in combination with one of the multivariate statistical analysis techniques, partial least square (PLS) regression. Various spectral filtering techniques were employed before PLS regression analysis of mid-IR data. The best results were obtained from the second-order derivation for the chemical parameters except for alcohols. PLS models developed for the prediction of some of the chemical parameters have R2 values greater than 0.9, with low root mean square error values; however, prediction of microbial population from mid-IR spectroscopy did not provide accurate results. IR spectroscopic and chemical–chromatographic data were also used to investigate the differences between processing steps, and principal component analysis allowed clear separation of the beginning of the process from the rest. Practical Applications: Monitoring of the wine process from must to final product is necessary for better control of the process and the quality. As a rapid and a minimum waste-producing technique, mid-IR spectroscopy in combination with chemometric methods could allow prediction of several chemical parameters simultaneously. Therefore, any problems that could be encountered during wine processing could be determined and interfered in a short time.Article Citation - WoS: 37Citation - Scopus: 39Comparison of Fatty Acid Profiles and Mid-Infrared Spectral Data for Classification of Olive Oils(John Wiley and Sons Inc., 2010) Gürdeniz, Gözde; Özen, Banu; Tokatlı, Figen; Özen, Fatma Banu; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used to classify extra-virgin olive oils according to geographical origin and harvest year. Oils were obtained from 30 different areas of northern and southern parts of the Aegean Region of Turkey for two consecutive harvest years. Fatty acid composition data analyzed with principal component analysis was more successful in distinguishing northern olive oil samples from southern samples compared to spectral data. Both methods have the ability to differentiate olive oil samples with respect to harvest year. Partial least squares (PLS) analysis was also applied to detect a correlation between fatty acid profile and spectral data. Correlation coefficients (R2) of a calibration set for stearic, oleic, linoleic, arachidic and linolenic acids were determined as 0.83, 0.97, 0.97, 0.83 and 0.69, respectively. Fatty acid profiles were very effective in classification of oils with respect to geographic origin and harvest year. On the other hand, FT-IR spectra in combination with PLS could be a useful and rapid tool for the determination of some of the fatty acids of olive oils.Article Citation - WoS: 17Citation - Scopus: 18Crystallization of Poly(vinyl Alcohol) During Solvent Removal: Infrared Characterization and Mathematical Modeling(John Wiley and Sons Inc., 2007) Wong, Sim-Siong; Alsoy Altınkaya, Sacide; Mallapragada, Surya K.; 03.02. Department of Chemical Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyCrystallization of semicrystalline polymer films during drying has a significant effect on the rate of solvent removal. Understanding and controlling the crystallization kinetics is important in controlling residual solvent levels and drying kinetics. The degree of crystallinity of the poly(vinyl alcohol) films during multicomponent drying was investigated using Fourier transform infrared spectroscopy (FTIR). The 1141 cm-1 band is sensitive to the degree of crystallinity of the polymer and the growth of intensity of this band was monitored as drying progressed. The results from the FTIR studies were comparable to the results obtained from differential scanning calorimetry. Studies were conducted to test the effect of initial solvent composition (water-methanol mixture), drying temperature, and polymer molecular weight on the rate of crystallization and the final crystallinity of the films. An increase in initial methanol composition increased the crystallization rate but did not affect the final degree of crystallinity. An increase in drying temperature and decrease in polymer molecular weight increased the rate of crystallization as well as the final degree of crystallinity. Based on the experimental data, rate constants for crystallization kinetics were extracted from our previously developed model based on free volume theory. The experimental data and the simulation results showed good agreement. The ability of the free volume theory to illustrate the crystallization behavior validated the model and improved its capability.