Evaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production

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dc.authoridBURSALIOGLU, Ertugrul Osman/0000-0002-2882-7435
dc.contributor.authorNuroglu, Emine
dc.contributor.authorOz, Ersoy
dc.contributor.authorBakirdere, Sezgin
dc.contributor.authorBursalioglu, Ertugrul Osman
dc.contributor.authorKavanoz, Huseyin Birtan
dc.contributor.authorIcelli, Orhan
dc.date.accessioned2025-03-23T19:41:29Z
dc.date.available2025-03-23T19:41:29Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractMycotoxins 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.
dc.description.sponsorshipYildiz Technical University Scientific Research Projects Coordination Department [2013-06-03-KAP02]
dc.description.sponsorshipThis research was supported by Yildiz Technical University Scientific Research Projects Coordination Department. Project Number: 2013-06-03-KAP02.
dc.identifier.doi10.1016/j.ifset.2019.01.004
dc.identifier.endpage243
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85059853734
dc.identifier.scopusqualityQ1
dc.identifier.startpage237
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2019.01.004
dc.identifier.urihttps://hdl.handle.net/11486/6594
dc.identifier.volume52
dc.identifier.wosWOS:000463127900028
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectDried food
dc.subjectDry process
dc.subjectMagnetic field
dc.subjectMycotoxin
dc.subjectLC-MS/MS
dc.titleEvaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production
dc.typeArticle

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