Quality Control of Honey Using New Generation Infrared Spectrometers
The objective of this study was to develop a rapid infrared technique to determine 10 key quality parameters (sucrose, glucose, fructose, reducing sugar, 5-HMF, °Brix, moisture content, water activity, pH and free acidity) in honey by using new generation portable and handheld devices. The compositi...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2017-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1210 |
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| author | Huseyin Ayvaz |
| author_facet | Huseyin Ayvaz |
| author_sort | Huseyin Ayvaz |
| collection | DOAJ |
| description | The objective of this study was to develop a rapid infrared technique to determine 10 key quality parameters (sucrose, glucose, fructose, reducing sugar, 5-HMF, °Brix, moisture content, water activity, pH and free acidity) in honey by using new generation portable and handheld devices. The composition of honey samples (n=59) collected from different parts of Turkey was analyzed by using established reference methods, giving wide range of concentrations for each parameter. The levels of sucrose and 5-HMF in some samples were above the established regulatory limits (Codex Alimentarius and European Union standards), indicating possible adulteration or process and storage abuse. Spectra were collected by using portable Fourier-Transformed infrared (FTIR) and handheld NIR (Near Infrared) spectrometers. Partial least squares regression (PLSR) approach was used to correlate the spectral features with compositional reference values, giving strong linear correlation coefficients and standard errors of prediction. Although both systems performed similarly, portable FTIR system was superior in predictions of sucrose, 5-HMF and free acidity while portable NIR system performed noticeably better for °Brix and moisture content. The data indicates that all of the 10 parameters can be measured within the minutes using both systems, providing reliable screening capabilities, flexibility and the potential for in-field applications. |
| format | Article |
| id | doaj-art-f49a06d6ea2d4639b21e7ad59bc60732 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2017-04-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-f49a06d6ea2d4639b21e7ad59bc607322025-08-20T02:04:33ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2017-04-015432633410.24925/turjaf.v5i4.326-334.1210503Quality Control of Honey Using New Generation Infrared SpectrometersHuseyin Ayvaz0Department of Food Engineering, Canakkale Onsekiz Mart University, 17020 CanakkaleThe objective of this study was to develop a rapid infrared technique to determine 10 key quality parameters (sucrose, glucose, fructose, reducing sugar, 5-HMF, °Brix, moisture content, water activity, pH and free acidity) in honey by using new generation portable and handheld devices. The composition of honey samples (n=59) collected from different parts of Turkey was analyzed by using established reference methods, giving wide range of concentrations for each parameter. The levels of sucrose and 5-HMF in some samples were above the established regulatory limits (Codex Alimentarius and European Union standards), indicating possible adulteration or process and storage abuse. Spectra were collected by using portable Fourier-Transformed infrared (FTIR) and handheld NIR (Near Infrared) spectrometers. Partial least squares regression (PLSR) approach was used to correlate the spectral features with compositional reference values, giving strong linear correlation coefficients and standard errors of prediction. Although both systems performed similarly, portable FTIR system was superior in predictions of sucrose, 5-HMF and free acidity while portable NIR system performed noticeably better for °Brix and moisture content. The data indicates that all of the 10 parameters can be measured within the minutes using both systems, providing reliable screening capabilities, flexibility and the potential for in-field applications.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1210Honeyinfraredportable spectrometerhandheld spectrometerchemometrics |
| spellingShingle | Huseyin Ayvaz Quality Control of Honey Using New Generation Infrared Spectrometers Turkish Journal of Agriculture: Food Science and Technology Honey infrared portable spectrometer handheld spectrometer chemometrics |
| title | Quality Control of Honey Using New Generation Infrared Spectrometers |
| title_full | Quality Control of Honey Using New Generation Infrared Spectrometers |
| title_fullStr | Quality Control of Honey Using New Generation Infrared Spectrometers |
| title_full_unstemmed | Quality Control of Honey Using New Generation Infrared Spectrometers |
| title_short | Quality Control of Honey Using New Generation Infrared Spectrometers |
| title_sort | quality control of honey using new generation infrared spectrometers |
| topic | Honey infrared portable spectrometer handheld spectrometer chemometrics |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1210 |
| work_keys_str_mv | AT huseyinayvaz qualitycontrolofhoneyusingnewgenerationinfraredspectrometers |