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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.Article Citation - WoS: 113Citation - Scopus: 133Identification of Meat Species by Using Laser-Induced Breakdown Spectroscopy(Elsevier Sci Ltd, 2016) Bilge, Gonca; Velioglu, Hasan Murat; Sezer, Banu; Eseller, Kemal Efe; Boyaci, Ismail HakkiThe 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 - WoS: 54Citation - Scopus: 68Analysis of Bakery Products by Laser-Induced Breakdown Spectroscopy(Elsevier Sci Ltd, 2015) Bilge, Gonca; Boyaci, Ismail Hakki; Eseller, Kemal Efe; Tamer, Ugur; Cakir, SerhatIn 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.
