CONFERENCE WORKSHOP ON

Food Quality, Safety and Security – FOOD QUALSS 2018


 

“ HIGH HYDROSTATIC PRESSURE (HHP) ENGAGED WITH TIME DOMAIN NUCLEAR MAGNETIC RESONANCE (NMR) ”

Nuclear Magnetic Resonance (NMR) relaxometry is used as a non-destructive method to analyze the interior composition of complex food systems. It may provide characterization of such systems via proton relaxation experiments by measuring transverse relaxation time (T2) (also known as spin-spin relaxation time). T2 measurement is a good tool not only to reveal the internal compositions of foods, but also to characterize the degree of water-surrounding network interactions within a system. High hydrostatic pressure (HHP) is a non-thermal process which is used in food industry as an alternative method to heat pasteurization, or blanching.

In this workshop High Hydrostatic Pressure (HHP) engaged with Time Domain Nuclear Magnetic Resonance (NMR) will be summarized by discussing recent scientific results of our research group in METU-Food Engineering Department.

Resource Speaker

Conference on Food Quality, Safety and Security

 

Prof. Dr. Hami Alpas

Food Engineering Department
Middle East Technical University
Turkey

In this respect:

  • Hydration Behaviour of Quinoa Seed by Nuclear Magnetic Resonance (NMR) Relaxometry
  • Use of Nuclear Magnetic Resonance (NMR) Relaxometry as a Tool to Assess Seed Characteristics Induced by Osmotic Stress (OS), Ultrasound (US) and High Hydrostatic Pressure (HHP),
  • Investigation of Physical and Functional Properties of Insect Protein Extracts and their Glycated Forms,
  • Effect of High Hydrostatic Pressure (HHP) in Physicochemical Properties of Starch by Nuclear Magnetic Resonance (NMR) Relaxometry,
  • High Hydrostatic Pressure Induced Changes on Palm Stearin Emulsions,
  • Effect of High Hydrostatic Pressure (HHP) on Cellulose Hydrolysis and Cellulase Activity

will be discussed.

  • ON :  25th October 2018

  • AT :  4.00 PM – 5.30 PM

    Complimentary for all Conference Participants