Single-Laboratory Validation for the Determination of Aflatoxin B1, B2, G1, and G2 in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection

This study presents a method validation procedure for the determination of aflatoxin B₁, B₂, G₁, and G₂ in hazelnut, hazelnut paste, walnut, peanut, pistachio, corn, and wheat. The method consisting of clean-up with immunoaffinity column, high performance liquid chromatography with postcolumn derivatization and fluorescence detection was validated in accordance with Commission Regulation 2004/882/EC. The selectivity, linearity, decision limit, detection capability, detection and quantification limits, precision, recovery, ruggedness, and measurement uncertainty of the method were determined. The limit of detection and limit of quantification values (μg/kg) were: aflatoxin B₁, 0.02, 0.07; aflatoxin B₂, 0.01, 0.02; aflatoxin G₁, 0.02, 0.07; and aflatoxin G₂, 0.01, 0.03. The relative standard deviation values for the repeatability and within-laboratory reproducibility were below 4 and 5 %, respectively. The recovery values of the spiked samples ranged from 80 to 105 %. These results complied with minimum performance criteria established by regulation 2006/401/EC. Therefore, the procedure can be implemented for the routine analysis of aflatoxins in the studied matrices.     

Effects of structural parameters on compressibility and soiling properties of machine woven carpets

Compressibility performance of the machine woven carpet after a static or dynamic loading expresses the texture deformation tendency of the carpet. This study is an experimental attempt to investigate the effects of pile height and pile density on compressibility and soiling property by dynamic loading, prolonged heavy static loading, compression recovery and artificial soiling tests. In this study, a total of 12 carpet samples with three different pile heights and four different pile densities were tested. As a result of this study, it was seen that higher pile density provides a lower thickness loss and so a lower level of texture deformation. On the other hand, pile height has a preventing effect for texture deformation for static loading and compression recovery tests whereas there is no considerable effect on dynamic loading test. There is no considerable difference between the soiling properties of the samples.     

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content,Texture, and Color of the Final Product

Abstract: Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography‐mass spectrometry (LC‐MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor. Practical Application: Combining radio frequency and conventional baking may provide cookie manufacturers with ability to make cookies with lower levels of acrylamide.     

Infrared drying of button mushroom slices

The effect of different infrared power levels on the drying kinetics of button mushrooms was investigated. Mushroom slices were dried at infrared power levels of 83, 125, 167, and 209 W. The power level affected the drying and rehydration characteristics of mushroom slices. Drying time was reduced from 300 min to 40 min as the infrared power level increased from 83 to 209W. Mathematical models frequently used to represent drying of agricultural products were fitted to experimental data of mushroom drying. The parabolic model was the best for representation of mushroom drying. Effective moisture diffusivity varied from 3.81×10^?10 to 4.20×10^?9 m²/s over the infrared power levels used. The activation energy was estimated using a modified Arrhenius-type equation and calculated to be 7.55 kW/kg.     

Moisture Dependent Physical Properties of Dry Sweet Corn Kernels

Physical properties of sweet corn kernels have been evaluated as a function of kernel moisture content, varying from 9.12 to 17.06% (db). In the moisture range, kernel length, width, thickness, and geometric mean diameter increased linearly from 9.87 to11.09 mm, 7.41 to 9.25 mm, 3.25 to 4.37 mm, and 6.18 to 7.62 mm, respectively, with increase in moisture content from 9.12–17.06%. The sphericity index, kernel volume, kernel surface area, and thousand seed weight increased linearly from 62.6 to 68.8, 93.8 to 194.3 mm³, 120.1 to 182.9 mm², and 220 to 268 gr, respectively. Apparent density and bulk density decreased linearly from 1.315 to 1.232 g/cm³ and 0.765 to 0.698 g/cm³, respectively, while bulk porosity increased from 41.8 to 43.3%. The highest static coefficient of friction was found on the plywood surface. The static coefficient of friction increased from 0.680 to 0.891, 0.605 to 0.741, and 0.530 to 0.644 for plywood, galvanized iron, and aluminum surfaces, respectively. The angle of repose increased linearly from 30.2 to 35.2° with the increase of moisture content.     

Ion Chromatographic Determination of Free Cyanide in Different Classes of Bottled Natural Mineral Water Consumed in Turkey

An ion chromatographic method for the quantitative determination of free cyanide in bottled natural mineral waters were measured in terms of selectivity, linearity, the limit of detection, limit of quantification, repeatability, precision, and accuracy. Chromatographic separation of free cyanide ions was accomplished with an anion-exchange column and detected by pulsed amperometric detection with a silver working electrode. The method was found to be selective, linear (r² = 0.999) at a concentration range of 0.5 to 134 μg L^?1, precise, and accurate. Recovery values of free cyanide in all classes of natural mineral water varied from 65.9 ± 1.6 to 95.2 ± 0.7 at different spiking levels (5–70 μg L^?1). Parameters (total dissolved solids, mineral interferences, and added sodium hydroxide) affecting the recovery values were studied in this project. The limit of detection and limit of quantification were found to be 0.295 and 0.983 μg L^?1, respectively. The proposed method was applied to 27 different brands of commercially available bottled natural mineral water products sold in Turkish markets. These natural mineral waters were classified as: (i) very low mineral concentration, (ii) low mineral concentration, (iii) intermediate mineral concentration, and (iv) high mineral concentration based on their total dissolved solids contents according to European Union Directive (Directive 80/777/EEC). Levels of free cyanide residues in the samples ranged from > limit of detection to 6.12 μg L^?1. The highest average concentration of free cyanide residues was found in the class of “high mineral concentration waters.” However, the determined free cyanide values in all of the tested natural mineral water samples were found to be within the limits of European Union legislation.     

Effect of different roasting methods on the proximate by composition,flow properties,amino acid compositions,colour, texture,and sensory profile of the chickpeas

Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.     

Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

Instrumental analyses were used to evaluate the rheological properties of regular (10%), reduced-fat (6%) and low-fat (3%) ice cream mixes and frozen ice creams stored at −18 °C. The reduced-fat and low-fat ice creams were prepared using 4% whey protein isolate (WPI) or 4% inulin as the fat replacement ingredient. The composition, colour, apparent viscosity, consistency coefficient, flow behaviour index, hardness and melting characteristics were measured. No effect of WPI or inulin was obtained on the colour values. Compared with regular ice cream, WPI changed rheological properties, resulting in significantly higher apparent viscosities, consistency indices and greater deviations from Newtonian flow. In addition, both hardness and melting resistance significantly increased by using WPI in reduced-fat and low-fat ice creams. Inulin also increased the hardness in comparison to regular ice cream, but the products made with inulin melted significantly faster than the other samples.     

The effect of core-sheath proportion on the characteristics of hollow yarns: part I mechanical properties

In the scope of this study, core yarns in the yarn count of 59 tex were produced by using cotton, viscose, wool, and polyester fibers in the sheath and different ratios of polyvinyl alcohol (PVA) in the core. After completion of yarn production on ring spinning frame, winding process was performed in order to get packages. These yarns in the form of packages were washed during a time period in order to remove PVA from the yarn structures to obtain hollow yarn structure. Yarn irregularity and yarn tensile tests were performed in the form of packages before and after washing process. As a result of these tests; it was observed that values of yarn unevenness and tensile tests were significantly influenced by the core-sheath proportion and washing process.