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    The effects of infrared and hot air drying on some properties of corn (Zea mays)
    (Wfl Publ, 2010) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Ozturk, Nilgun; Tuncel, Muzaffer
    Due to being one of the most important dietary staple foods in the world, corn (Zea mays) has gained considerable attention. Drying is an essential procedure for safe storage of corn. The objectives of the present study were to investigate the effects of infrared (IR), hot air (HA) and infrared-hot air combined (IR-HA) drying on some properties of corn and to offer an alternative drying procedure with low energy costs. Crude protein, total carotenoid, phenolic acid composition, color parameters (L, a+, b+, chroma, Hue angle, Delta E) and energy expenses of the drying techniques in terms of specific energy consumption (SEC) for unit evaporated water were evaluated. Dent corn samples were hand harvested at regular intervals of fortnight at maturity and the initial moisture contents were 24, 16 and 15%, respectively. Preparation was included kernel manual trimming and granulating. Kernels were dried until the moisture content comes down to 13% with IR, HA and IR-HA combination techniques except for control. All drying treatments were conducted at 45 degrees C. It was observed that IR radiation did not cause any negative impact on the stated properties of corn in noted conditions. Besides, IR and IR-HA drying methods dramatically reduced the drying time. Specific energy consumption values showed that IR and IR-HA combined systems are more effective and economic when the initial moisture content of corn is above 16%. Evaporation of unit water took 12 and 40% less energy in IR drying of corn samples with the initial moisture content of 24 and 16%, respectively, as compared to HA drying alone. Hence, IR drying is considered to be a promising alternative for corn drying.
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    Öğe
    Validated micellar electrokinetic capillary chromatography (MECC) method for determination of 5-hydroxymethylfurfural in honey and comparison with HPLC
    (Springer Int Publ Ag, 2019) Guray, Tufan; Tuncel, Nese Yilmaz; Tuncel, Muzaffer; Uysal, Ulku Dilek
    A simple and validated micellar electrokinetic chromatographic method is described for the determination of 5-hydroxymethylfurfural (HMF). The method was applied to fresh and processed (heated at 65 degrees C, 85 degrees C and 105 degrees C for 5h and 20h) multifloral and honeydew honeys. Optimum conditions were: 10mmolL(-1) Tris buffer consisting 110mmolL(-1) SDS and 10% (v/v) MeOH at pH 9.10, 20kV of applied potential, 3s of injection time at 5x10(3)Nm(-2), 280nm of wavelength and 25 degrees C of fixed temperature. Mean electrophoretic mobility (m(2)s(-1)V(-1)) of HMF and methyl paraben (IS) were -5.28x10(-5) (RSD of 0.745%) and -2.52x10(-4) (RSD of 0.944%), respectively. The calibration curve was linear in the range of 0.68 mu gmL(-1) (5.40x10(-6)molL(-1)) and 4.05 mu gmL(-1) (3.21x10(-5)molL(-1)) with R=0.9990 for inter-day precision. LOD and LOQ values were 0.007 mu gmL(-1) (5.48x10(-8)molL(-1)) and 0.023 mu gmL(-1) (1.83x10(-7)molL(-1)), respectively, as inter-day precision. The accuracy was very high with recovery values between 94.07 and 97.16%. The developed method was fully validated according to ICH guidelines. The results were compared with those of HPLC method adapted from AOAC method no: 980.23.