Browsing by Author "Sezer, Banu"
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Article Citation Count: 37Ash analysis of flour sample by using laser-induced breakdown spectroscopy(Pergamon-elsevier Science Ltd, 2016) Eseller, Kemal Efe; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Koksel, Hamit; Boyaci, Ismail Hakki; Department of Electrical & Electronics EngineeringAsh content is,a measure of total mineral content in flour. It is also an important quality parameter in terms of nutritional labeling as well as processing properties of various cereal products. However, laboratory analysis takes a long time (5-6 h) and results in considerable waste of energy. Therefore, the aim of the study was to develop a new method for ash analysis in wheat flour by using laser induced breakdown spectroscopy (LIBS). LIBS is a multi-elemental, quick and simple spectroscopic method. Unlike basic ash analysis method, it has the potential to analyze a sample in a considerably short time. In the study, wheat flours with different ash contents were analyzed using LIBS and the spectra were evaluated with partial least squares (PLS) method. The results were correlated with the ones taken from standard ash analysis method. Calibration graph showed good linearity with the ash content between 0.48 and 1.39%, and 0.992 coefficient of determination (R-2). Limit of detection for ash analysis was calculated as 0.026%. The results indicated that LIBS is a promising and reliable method with high sensitivity for routine ash analysis in flour samples. (C) 2016 Elsevier B.V. All rights reserved.Article Citation Count: 5Comparison of different calibration techniques of laser induced breakdown spectroscopy in bakery products: on NaCl measurement(Springer, 2021) Eseller, Kemal Efe; Eseller, Kemal Efe; Berberoglu, Halil; Sezer, Banu; Tamer, Ugur; Boyaci, Ismail Hakki; Department of Electrical & Electronics EngineeringLaser induced breakdown spectroscopy (LIBS) is a rapid optical spectroscopy technique for elemental determination, which has been used for quantitative analysis in many fields. However, the calibration involving atomic emission intensity and sample concentration, is still a challenge due to physical-chemical matrix effect of samples and fluctuations of experimental parameters. To overcome these problems, various chemometric data analysis techniques have been combined with LIBS technique. In this study, LIBS was used to show its potential as a routine analysis for Na measurements in bakery products. A series of standard bread samples containing various concentrations of NaCl (0.025%-3.5%) was prepared to compare different calibration techniques. Standard calibration curve (SCC), artificial neural network (ANN) and partial least square (PLS) techniques were used as calibration strategies. Among them, PLS was found to be more efficient for predicting the Na concentrations in bakery products with an increase in coefficient of determination value from 0.961 to 0.999 for standard bread samples and from 0.788 to 0.943 for commercial products.Article Citation Count: 25Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS)(Springer, 2016) Eseller, Kemal Efe; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Koksel, Hamit; Boyaci, Ismail Hakki; Department of Electrical & Electronics EngineeringThe aim of the study was to determine Ca addition to the flour by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple multi-elemental spectroscopy method. Different amounts of CaCO3-added wheat flour were analyzed using LIBS to determine Ca content and Ca/K ratio, which is used for discrimination of natural and Ca-added flour. LIBS spectra were quantitatively evaluated with partial least square (PLS) method as a multivariate data analysis method to eliminate the matrix effect. Ca and Ca/K calibration graphs of PLS method showed good linearity with coefficient of determinations (R (2)) 0.999. Limit of detection values for Ca and Ca/K analysis were calculated as 25.9 ppm and 0.013, respectively. Furthermore, the results were found to be consistent with the data obtained from atomic absorption spectroscopy method as a reference method for flour samples.Article Citation Count: 81Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy(Elsevier Sci Ltd, 2016) Eseller, Kemal Efe; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Topcu, Ali; Boyaci, Ismail Hakki; Department of Electrical & Electronics EngineeringA rapid and in situ method has been developed to detect and quantify adulterated milk powder through adding whey powder by using laser induced breakdown spectroscopy (LIBS). The methodology is based on elemental composition differences between milk and whey products. Milk powder, sweet and acid whey powders were produced as standard samples, and milk powder was adulterated with whey powders. Based on LIBS spectra of standard samples and commercial products, species was identified using principle component analysis (PCA) method, and discrimination rate of milk and whey powders was found as 80.5%. Calibration curves were obtained with partial least squares regression (PLS). Correlation coefficient (R-2) and limit of detection (LOD) values were 0.981 and 1.55% for adulteration with sweet whey powder, and 0.985 and 0.55% for adulteration with acid whey powder, respectively. The results were found to be consistent with the data from inductively coupled plasma-mass spectrometer (ICP-MS) method. (C) 2016 Elsevier Ltd. All rights reserved.Article Citation Count: 111Identification of meat species by using laser-induced breakdown spectroscopy(Elsevier Sci Ltd, 2016) Eseller, Kemal Efe; Velioglu, Hasan Murat; Sezer, Banu; Eseller, Kemal Efe; Boyaci, Ismail Hakki; Department of Electrical & Electronics EngineeringThe aim of the present study is to identify meat speciesby using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, certain amounts of pork, beef and chicken were collected from different sources and prepared as pellet form for LIBS measurements. The obtained LIBS spectra were evaluated with some chemometric methods, and meat species were qualitatively discriminated with principal component analysis (PCA) method with 83.37% ratio. Pork beef and chicken-beef meat mixtures were also analyzed with partial least square (PLS) method quantitatively. Determination coefficient (R-2) and limit of detection (LOD) values were found as 0.994 and 4.4% for pork adulterated beef, and 0.999 and 2.0% for chicken adulterated beef, respectively. In the light of the findings, it was seen that LIBS can be a valuable tool for quality control measurements of meat as a routine method. (C) 2016 Elsevier Ltd. All rights reserved.Article Citation Count: 1Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix(Elsevier Sci Ltd, 2019) Eseller, Kemal Efe; Bilge, Gonca; Eseller, Kemal Efe; Berberoglu, Halil; Boyaci, Ismail Hakki; Department of Electrical & Electronics EngineeringIn the cheese industry, mass transfer of small solutes like salt during brining and ripening is extremely important for the quality of final products. In general, effective diffusion coefficient values have been reported in the studies using destructive concentration profile methods. This study aims to monitor NaCl diffusion in cheese by using laser induced breakdown spectroscopy (LIBS) as a nondestructive method to fulfill the requirement of measuring mass transfer properties of solutes in microscopic size complex heterogeneous structures. To this end, spherical shaped white cheese samples were brined in 16% salt solution for 5-210 min and overnight, and Na emission lines were monitored by scanning the cross-section of each sample at 30 points on the radial axis. As was expected, increasing brining time decreased the concentration difference between the center and edge of the cheese samples. Experimental results were fitted to Fick's Diffusion Equation. It was observed that NaCl distribution became uniform and equal at different locations of the cheese sample after 13.8 h. All these results have demonstrated that LIBS can be utilized for optimization of the brining conditions of cheese. Although the use of LIBS in this study was limited to parameter optimization, it can also be applied for real time monitoring of food processes due to its rapid and continuous measurement mode.Article Citation Count: 13Performance evaluation of laser induced breakdown spectroscopy in the measurement of liquid and solid samples(Pergamon-elsevier Science Ltd, 2018) Eseller, Kemal Efe; Sezer, Banu; Boyaci, Ismail Hakki; Eseller, Kemal Efe; Berberoglu, Halil; Department of Electrical & Electronics EngineeringLiquid analysis by using LIBS is a complicated process due to difficulties encountered during the collection of light and formation of plasma in liquid. To avoid these, some applications are performed such as aerosol formation and transforming liquid into solid state. However, performance of LIBS in liquid samples still remains a challenging issue. In this study, performance evaluation of LIBS and parameter optimizations in liquid and solid phase samples were performed. For this purpose,milk was chosen as model sample; milk powder was used as solid sample, and milk was used as liquid sample in the experiments. Different experimental setups have been constructed for each sampling technique, and optimizations were performed to determine suitable parameters such as delay time, laser energy, repetition rate and speed of rotary table for solid sampling technique,and flow rate of carrier gas for liquid sampling technique. Target element was determined as Ca, which is a critically important element in milk for determining its nutritional value and Ca addition. In optimum parameters, limit of detection (LOD), limit of quantification (LOQ) and relative standard deviation (RSD) values were calculated as 0.11%, 0.36% and 8.29% respectively for milk powders samples; while LOD, LOQ and RSD values were calculated as 0.24%, 0.81%, and 10.93% respectively for milk samples. It can be said that LIBS is an applicable method in both liquid and solid samples with suitable systems and parameters. However, liquid analysis requires much more developed systems for more accurate results. (C) 2018 Elsevier B.V.All rights reserved.