Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Çavdaroğlu, ÇağrıScopus Q: search.filters.scopusQuartile.Q2

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  • Article
    Citation - WoS: 8
    Citation - Scopus: 10
    Use of Magic Sandwich Echo and Fast Field Cycling Nmr Relaxometry on Honey Adulteration With Corn Syrup
    (John Wiley and Sons Inc., 2021) Berk, Berkay; Çavdaroğlu, Çağrı; Grunin, Leonid; Ardelean, Ioan; Kruk, Danuta; Mazı, Bekir G.; Öztop, Halil Mecit
    conventional time domain nuclear magnetic resonance (TD-NMR) pulse sequence: magic sandwich echo (MSE) was used to detect the adulteration of honey by glucose syrup (GS) and high fructose corn syrup (HFCS) accompanied with T-1 and T-2 relaxation times. Also, fast field cycling NMR (FFC-NMR) relaxometry and multivariate analysis were performed to investigate the adulteration. RESULTS Higher maltose in GS and changing glucose to water ratio of HFCS gave high correlation with the crystal content values. In HFCS adulteration, two separate populations of protons having different T-2 values were detected and T-1 times were also used to determine GS adulteration. Addition of GS increased T-1 while addition of HFCS increased T-2, significantly. CONCLUSION The results showed that it is possible to differentiate the unadulterated and adulterated honey samples by using TD-NMR relaxation times and crystal content values obtained by the MSE sequence. By FFC-NMR relaxometry, not only GS addition but also the amount of GS was examined. The multivariate analysis technique of principal component analysis was able to distinguish the types of adulterants.
  • Article
    Citation - WoS: 9
    Citation - Scopus: 11
    Prediction of Vinegar Processing Parameters With Chemometric Modelling of Spectroscopic Data
    (Elsevier, 2021) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma Banu
    Spectroscopic methods have the advantages of being rapid and environmentally friendly and can be used in measurement and control of processing parameters during food production. It was aimed to predict several quality and chemical parameters of vinegar processing from UV-visible and mid-infrared spectroscopic profiles. Two processing lines of both traditional and submerged vinegar production from 2 separate grape varieties (green and red grapes) were monitored. Some of the important markers of the fermentation processes; pH, brix, total acidity, total flavonoid content, total and individual phenolic contents, organic acid, sugar, ethanol concentrations as well as UV-visible and mid-infrared spectra were obtained during both types of vinegar processing and quality and chemical parameters were predicted from spectroscopic data using chemometric methods. Individual UV-visible and mid-infrared spectral profiles along with low level of data fusion were used in building of chemometric prediction models. Accurate, reliable and robust prediction models (R(2)cal and R(2)val >0.9) were obtained for quality parameters mostly with combination of two spectroscopic datasets. Predictive models used for phenolic components were below average except for p-coumaric and syringic acids. Citric and acetic acids were the most accurately estimated ones among organic acids along with ethanol. Close agreements between reference and predicted values were obtained during the monitoring of changes of some quality parameters for vinegar fermentation process through rapid and simultaneous spectroscopic measurements.