NUTRITION DESIGN MODELING METHOD DEVELOPMENT FOR STRUCTURAL AND ELEMENTAL ANALYSIS OF BERTİZ GRAPE PEKMEZ USING FIELD EMISSION GUN – SCANNING ELECTRON MICROSCOPE (FEG-SEM)

Yakup Ermurat

doi:10.17780/ksujes.1267042

TR EN

BERTİZ ÜZÜM PEKMEZİNİN ALAN EMİSYON TABANCALI–TARAMALI ELEKTRON MİKROSKOBU (AET-TEM) İLE YAPISAL İNCELEMESİ VE BİLEŞEN MODELLEMESİ İÇİN BİR BESİN TASARIM YÖNTEMİ GELİŞTİRİLMESİ

Öz

Bertiz kabarcığı üzüm pekmezi beslenme tasarımı modelleme yöntemi geliştirmek için, Alan Emisyon Tabancası – Taramalı Elektron Mikroskobu (FEG-SEM) kullanılarak yapı analizi ve kompozisyon modellemesi ile çalışılmıştır. Pekmez örneğinin yapısal görüntülerinde üniform statik, toprak-mineral benzeri ve kristal olmayan katı yüzeyler tespit edilmiştir. Karbon pik değerlerinin yüksek olması pekmezin şeker ve mineral bileşim modeli olduğunu göstermektedir. Üzüm pekmezinin sıvı konsantre hali oda sıcaklığında tamamen çözünmektedir. Gazlı pekmez çözeltileri kullanılarak hiçbir şeker katkısı içermeyen kafeinli Pekmez Kola, Pekmez Gazoz, ve limon aromalı Pekmez Limon meşrubatları hazırlanmıştır. Kafeinli Pekmez Kola, katkısız Pekmez Gazoz ve limon aromalı Pekmez Limon pekmez meşrubatları şeker katkısız gazlı pekmez çözeltileri kullanılarak hazırlanmıştır.

Anahtar Kelimeler

NUTRITION DESIGN MODELING METHOD DEVELOPMENT FOR STRUCTURAL AND ELEMENTAL ANALYSIS OF BERTİZ GRAPE PEKMEZ USING FIELD EMISSION GUN – SCANNING ELECTRON MICROSCOPE (FEG-SEM)

Abstract

Bertiz kabarcık (buble) grape pekmez nutrition design modeling method development was studied by structure analysis and composition modeling using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). A uniform static, soil-mineral like and non-crystal solid surface was detected in pekmez sample structural images. The high value of carbon (69.89%), oxygen (28.14%), phosphorus (0.69%) and potassium (1.28%) peak patterns indicated that the pekmez is a sugar and mineral composition model. Deficiency of purification and clarification were presented in the pekmez samples produced by traditional way, and less pure and clear pekmez product was detected in the structural images. However, the liquid concentrated form of these grape samples completely dissolved at room temperature. Pekmez soft drinks; Pekmez Cola including caffeine, Pekmez Gazoz with no additives and Pekmez Limon comprising lemon flavor were prepared using the carbonated pekmez solutions without any sugar additives.

Keywords

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Kimya Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Yakup Ermurat ^*
0000-0002-0159-5283
Türkiye

Yayımlanma Tarihi

3 Aralık 2023

Gönderilme Tarihi

17 Mart 2023

Kabul Tarihi

21 Temmuz 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 26 Sayı: 4

DOI

https://doi.org/10.17780/ksujes.1267042

IZ

https://izlik.org/JA52ZX95NZ

Kaynak Göster

RIS / Bibtex

APA

Ermurat, Y. (2023). NUTRITION DESIGN MODELING METHOD DEVELOPMENT FOR STRUCTURAL AND ELEMENTAL ANALYSIS OF BERTİZ GRAPE PEKMEZ USING FIELD EMISSION GUN – SCANNING ELECTRON MICROSCOPE (FEG-SEM). Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 26(4), 796-800. https://doi.org/10.17780/ksujes.1267042

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