The analysis of the thermodynamic properties of sesame seeds, oil and products by differential scanning calorimetry
Başlık çevirisi mevcut değil.
- Tez No: 723441
- Danışmanlar: DR. JOLANTA TOMASZEWSKAGRAS
- Tez Türü: Yüksek Lisans
- Konular: Besin Hijyeni ve Teknolojisi, Beslenme ve Diyetetik, Food Hygiene and Technology, Nutrition and Dietetics
- Anahtar Kelimeler: Sesame, sesame oil, halva, authentification, thermodynamic properties, melting and crystalisation profile, DSC
- Yıl: 2018
- Dil: İngilizce
- Üniversite: Poznan University of Technology
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 64
Özet
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Özet (Çeviri)
Organoleptic peculiarities of traditional products have reasonable influence on the cuisine practiced around the world which is the effect of global integration between the nations or migration of people to different parts of the globe. Special product such as Halva is good example of this situation. Turkey has a big share in production of halva because of its history dating back to the ancient times. The aim of presented thesis was to investigate thermodynamic properies of seeds, oil and products made from sesame in term of distinguishing the genuine sesame oil and halva from the adulterated sesame products. In this study differential scanning calorimetry (DSC) was used to analyze sesame seeds and extracted oils originated from various countries like Turkey, Nigeria, Sudan, Ethopia, India. It was shown by DSC technique that origin of the seeds has no influence on the melting profile of sesame oil. Two extraction methods were also tested: by cold pressing and by hexane extraction. It was stated that there were no significant differences in thermodynamic properties of sesame oils between two methods of extraction. The effect of addition of 20 % of palm olein to sesame oil on thermodynamic properties was also analyzed. Statistical analysis proved that there were significant differences in thermal properties of DSC melting profile between genuine sesame oil and oil wth addition of palm olein, which proves that the DSC technique can be used to detect adulteration of sesame oil.
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