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    Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS)
    (Turkiye Klinikleri Journal of Medical Sciences, 2011) Başlar M.; Ertugay M.F.
    Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming. Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allows us to obtain results in a few seconds. In this study, NIRS was used in the development of calibration models for protein, wet and dry gluten contents and Zeleny sedimentation of flours from the grinding of 120 varieties of bread wheat collected from different regions of Turkey. Therefore, spectra in the range of 1100 to 2500 nm of the flours were acquired by scanning with the NIRSystems 6500 monochromator. Multiple linear regression (MLR) and partial least squares (PLS) regression were applied to the spectral data in log 1/R, and first derivative and second derivative of log 1/R formats. Reasonable results were obtained for protein, wet and dry gluten contents, and Zeleny sedimentation with r = 0.985, 0.976, 0.953, and 0.924, respectively. © TÜBİTAK.
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    Effect of photosonication treatment on inactivation of total and coliform bacteria in milk
    (2011) Şengül M.; Erkaya T.; Başlar M.; Ertugay M.F.
    The combined effect of simultaneously applied acoustic energy and ultraviolet irradiation (UV-C), named photosonication, on the population reduction of total and coliform bacteria in raw milk was investigated. Photosonication was carried out at 100% (120 ?m; 240 W) amplitude of ultrasound accompanied by UV light of 13.2 W cm-2 while sonication was carried out at 100% amplitude without UV light. An ultrasonic processor (400 W and 24 kHz with a 22 mm diameter probe) and 3 ultraviolet lamps (4400 ?W cm-2 per lamp) were used. The exposure time was 15 min for all treatment, and samples were taken after 0, 3, 6, 9, 12 and 15 min. Thermal treatment (at 65 °C for 30 min) achieved a 3.29 log and 5.31 log-reduction for total and coliform bacteria, respectively. However, the reduction achieved was 4.79 log cfu mL-1 and 5.31 log cfu mL-1 for total and coliform bacteria, respectively, in photosonication while 1.31 log cfu mL-1 and 4.01 log cfu mL-1 for total and coliform bacteria, respectively in sonication. During photosonication, UV light contributed to an increase of lethality. © 2011 Elsevier Ltd.