Browsing by Author "Tamer, Ugur"

Now showing 1 - 2 of 2

Citation - WoS: 54
Citation - Scopus: 68
Analysis of Bakery Products by Laser-Induced Breakdown Spectroscopy
(Elsevier Sci Ltd, 2015) Bilge, Gonca; Boyaci, Ismail Hakki; Eseller, Kemal Efe; Tamer, Ugur; Cakir, Serhat
In this study, we focused on the detection of Na in bakery products by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple method. LIBS experiments were performed to examine the Na at 589 nm to quantify NaCl. A series of standard bread sample pellets containing various concentrations of NaCl (0.025-3.5%) were used to construct the calibration curves and to determine the detection limits of the measurements. Calibration graphs were drawn to indicate functions of NaCl and Na concentrations, which showed good linearity in the range of 0.025-3.5% NaCl and 0.01-1.4% Na concentrations with correlation coefficients (R-2) values greater than 0.98 and 0.96. The obtained detection limits for NaCl and Na were 175 and 69 ppm, respectively. Performed experimental studies showed that LIBS is a convenient method for commercial bakery products to quantify NaCl concentrations as a rapid and in situ technique. (C) 2015 Elsevier Ltd. All rights reserved.
Citation - WoS: 6
Citation - Scopus: 6
Comparison of Different Calibration Techniques of Laser Induced Breakdown Spectroscopy in Bakery Products: on Nacl Measurement
(Springer, 2021) Bilge, Gonca; Eseller, Kemal Efe; Berberoglu, Halil; Sezer, Banu; Tamer, Ugur; Boyaci, Ismail Hakki
Laser 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.