YÜKSEK SICAKLIĞIN VE NEMLİ ORTAMIN FINDIKTAKİ SU VE YAĞ DAĞILIMINA OLAN ETKİSİNİN MANYETİK REZONANS GÖRÜNTÜLEME (MRG) VE NMR RELAKSOMETRE TEKNİKLERİ İLE BELİRLENMESİ

Öz

Düşük nem oranı olan fındık, yüksek nemli bir ortamda muhafaza edildiğinde fazla nemden etkilenerek kalitesindenödün verebilir. Bu çalışmada, Manyetik Rezonans Görüntüleme (MRG) ve Nükleer Manyetik Rezonans (NMR)Relaksometre teknikleriyle yüksek nemde muhafazanın ve sıcaklığın fındığın kalitesi üzerindeki etkisi araştırılmıştır.Bu amaçla, kabuklu ve kabuksuz fındıklar 1 ve 3 gün boyunca 80 °C’de su banyosunda bekletilmiştir. Nem oranlarıkızılötesi nemölçer ile ölçülmüş ve fındıklardaki değişimleri gözlemlemek için Taramalı Elektron Mikroskobu ilegörüntüler elde edilmiştir. NMR T1 (boylamsal) salınım zamanı muhafaza süresince değişim göstermezken;(p>0.05) 1. gün ve 3. gün nem içeriği değişimleri sırasıyla % 5.72, % 2.85 olarak belirlenmiştir. Ayrıca, 1. ve 3. günkabuklu fındıklarda nem değişimleri sırasıyla, % 6.46 ve % 4.99 olarak bulunmuştur. T2 (enlemsel) salınım değerleriile nem değişimi birbiriyle ilişkilendirilmiştir. Kabuklu fındıkların nemli ortamda tutulması sonucunda T2 değerlerindegözlemlenen değişim (% 28.12, % 44.61), kabuksuz fındıklara göre (% 8.15, % 113.57) daha az olmuştur. Çalışmada,MRG ile elde edilen görüntüler ile fındıklardaki su ve yağ dağılımı da kalitatif olarak da incelenmiştir. Bu çalışma,literatürde MRG ve NMR relaksometre tekniklerini kullanarak, fındıkta su ve yağ içeriklerini, dağılımlarını incelemekiçin yapılan ilk çalışmadır. Sonuçlar bu tekniklerin fındıktaki fiziksel değişimleri yorumlamak için kullanılabilmepotansiyeli olduğunu göstermiştir

Anahtar Kelimeler

• Manyetik Rezonans Görüntüleme (MRG), Nükleer Manyetik Rezonans (NMR) Relaksometre,Taramalı Elektron Mikroskobu, nem, sıcaklık, fındık

INVESTIGATING OF THE EFFECT OF HIGH TEMPERATURE AND HUMIDITY ON WATER AND FAT DISTRIBUTION IN HAZELNUTS BY MAGNETIC RESONANCE IMAGING (MRI) AND NMR RELAXOMETRY TECHNIQUES

Öz

As being a low moisture content nut, quality of hazelnuts is affected significantly when stored in a high humidenvironment. The aim of this study is to explore the effect of storage in a high humid and high temperature environment,on the quality of hazelnuts by using Magnetic Resonance Imaging (MRI) and Nuclear Magnetic Resonance (NMR)Relaxation experiments. For this purpose, hazelnuts with/without shell (air- roasted) were kept in a water bath at80 °C for 1 and 3 days. Moisture content of the samples was measured using an infrared analyzer and in order toobserve the microstructural changes, Scanning Electron Microscopy images were obtained. NMR T1 (longitudinal)relaxation times of hazelnuts did not show any significant change with storage (p>0.05). Change in the moisturecontents of hazelnuts at the end of 1st and 3rd days were 5.72% and 2.85%, respectively. Moreover, changes in themoisture contents of hazelnuts with shell at the end of 1st and 3rd days were 6.46% and 4.99%, respectively. Thechange in moisture contents was correlated with the T2-(transverse) relaxation times. For the shell-free hazelnutsboth T2 values increased (8.15%, 113.57%) with increasing storage time whereas for the hazelnuts with shells, theincrease in T2 values were less (28.12%, 44.61%). In the study MRI was also used to investigate water and fat distributionin hazelnuts qualitatively and quantitatively. This study is the first study in the literature that used MRI and NMRRelaxometry to investigate water and fat distribution in hazelnuts. Results showed that MR imaging and NMR Relaxationtechniques give promising results to interpret the changes in hazelnut physical properties at different environments

Anahtar Kelimeler

• Magnetic Resonance Imaging (MRI), Nuclear Magnetic Resonance (NMR) Relaxometry, ScanningElectron Microscopy (SEM), humidity, temperature, hazelnut

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