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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: 46Citation - Scopus: 51Ash Analysis of Flour Sample by Using Laser-induced Breakdown Spectroscopy(Pergamon-elsevier Science Ltd, 2016) Bilge, Gonca; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Koksel, Hamit; Boyaci, Ismail HakkiAsh 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.
