Study of the electron densities of some food products dried using the new method

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dc.authoridKARABUL, YASAR/0000-0002-0789-556X
dc.authoridBURSALIOGLU, Ertugrul Osman/0000-0002-2882-7435
dc.contributor.authorNuroglu, Emine
dc.contributor.authorBursalioglu, Ertugrul O.
dc.contributor.authorKarabul, Yasar
dc.contributor.authorBakirdere, Sezgin
dc.contributor.authorIcelli, Orhan
dc.date.accessioned2025-03-23T19:35:15Z
dc.date.available2025-03-23T19:35:15Z
dc.date.issued2016
dc.departmentSinop Üniversitesi
dc.description.abstractThe 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.
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.doi10.1080/07373937.2015.1123268
dc.identifier.endpage1454
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue12
dc.identifier.scopus2-s2.0-84983246901
dc.identifier.scopusqualityQ1
dc.identifier.startpage1445
dc.identifier.urihttps://doi.org/10.1080/07373937.2015.1123268
dc.identifier.urihttps://hdl.handle.net/11486/5822
dc.identifier.volume34
dc.identifier.wosWOS:000383167700006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofDrying Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectDried food
dc.subjectdrying process
dc.subjectEDXRF
dc.subjectelectron density
dc.subjectmagnetic field
dc.titleStudy of the electron densities of some food products dried using the new method
dc.typeArticle

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