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Article Citation - WoS: 2Citation - Scopus: 6Laser Induced Breakdown Spectroscopy Based Diffusion Modelling in Cheese Matrix(Elsevier Sci Ltd, 2019) Sezer, Banu; Bilge, Gonca; Eseller, Kemal Efe; Berberoglu, Halil; Boyaci, Ismail HakkiIn 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 - WoS: 86Citation - Scopus: 101Determination of Whey Adulteration in Milk Powder by Using Laser Induced Breakdown Spectroscopy(Elsevier Sci Ltd, 2016) Bilge, Gonca; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Topcu, Ali; Boyaci, Ismail HakkiA 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.
