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    Evaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production
    (Elsevier Sci Ltd, 2019) Nuroglu, Emine; Oz, Ersoy; Bakirdere, Sezgin; Bursalioglu, Ertugrul Osman; Kavanoz, Huseyin Birtan; Icelli, Orhan
    Mycotoxins are a variety of metabolic products produced by fungi, which can cause various damages to other organisms. The aim of this study was to figure out the effect of new drying methods namely drying in oven under magnetic field and drying under the sun and magnetic field on the mycotoxin formation for some food samples. In this system, a fixed magnetic field of 300 mu T was used for the drying process. The amounts of moisture in the samples dried with the new developed methods were measured in hazelnut (Corylus L.), fig (Ficus calico L.), chili pepper (Capsicum annuum L.) and grape (Vitis vinifera L.) depending on time. Mycotoxin species within different foodstuffs were determined at trace levels by using LC-MS/MS device under the optimum conditions, and the results obtained from the samples dried with the new methods were compared with each other and results of food samples dried by traditional method. The results indicated that the new developed drying methods cause decrease in the drying periods, and the dried samples did not contain any mycotoxin. This study suggested new drying strategies to eliminate the mycotoxin formation. For the analysis of the results, different statistical tests were used. In order to determine which technique works faster in drying the samples, box plots were obtained using descriptive statistics. Mann Whitney tests were also applied to determine if there was a statistical difference between the drying methods.
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    Study of the electron densities of some food products dried using the new method
    (Taylor & Francis Inc, 2016) Nuroglu, Emine; Bursalioglu, Ertugrul O.; Karabul, Yasar; Bakirdere, Sezgin; Icelli, Orhan
    The main goal of this study was to determine the concentrations of P, S, Cl, K, Ca, and Sr in food samples using a newly developed drying method to find their electron densities. The methods applied to samples to find the effective drying method were as follows: drying in oven under a magnetic field and drying under the sun and a magnetic field. Concentrations of elements were determined by an energy dispersive X-ray fluorescence spectrometer soon after initial processing of dried foods. The concentrations of elements were acquired as mg/kg. An attempt was made to calculate the electron densities of the dried samples. The electron densities of food samples dried in oven under a magnetic field as the effective one were identified using ZXCOM software. This particular attempt is fairly new, and there is no information in this field. The electron density (N-eff) values of the dried samples were calculated for all samples of interest. The electron densities of fig samples dried with the new method suggested in this study were found to be highest among all samples of interest.