Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator

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dc.authorscopusid15922013900
dc.authorscopusid57414629300
dc.authorscopusid55245807600
dc.authorscopusid57201420365
dc.authorscopusid23667918400
dc.authorscopusid13405057500
dc.contributor.authorOkur, Aylin Ağma
dc.contributor.authorGözlüklü, K.
dc.contributor.authorOkur, Ersen
dc.contributor.authorOkuyucu, Berrin
dc.contributor.authorKoç, Fisun
dc.contributor.authorÖzdüven, Mehmet Levent
dc.date.accessioned2022-05-11T14:46:44Z
dc.date.available2022-05-11T14:46:44Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThis study was carried out to determine the effects of apple vinegar and sodium diacetate addition on the aerobic stability of fermented high moisture maize grain (HMM) silage after opening. In the study, the effect of three different levels (0%, 0.5% and 1%) of apple vinegar (AV) and sodium diacetate (SDA) supplementation to fermented HMM at two different storage conditions (27–29?C, 48% Humidity; 35–37?C, 26% Humidity) were investigated. The material of the study was fermented rolled maize grain with 62% moisture content stored for about 120 days. Silage samples were subjected to aerobic stability test with three replicates for each treatment group. Wendee and microbiological analyses were made at 0, 2, 4, 7, and 12 days. Meanwhile, samples were displayed in the T200 IR brand thermal camera. According to the thermogram results, 1% SDA addition positively affected HMM silages at the second and fourth days of aerobic stability at both storage conditions (p < 0.05). Aerobic stability and infrared thermography analysis indicated that 1% AV, 0.5%, and 1% SDA additions to HMM silages had promising effects. Due to our results, we concluded that thermal camera images might be used as an alternative quality indicator for silages in laboratory conditions. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
dc.description.sponsorshipThe authors are grateful to the technical support of the Agricultural Faculty, Tekirdag Namik Kemal University, Turkey.
dc.identifier.doi10.3390/s22030771
dc.identifier.issn1424-8220
dc.identifier.issue3en_US
dc.identifier.pmid35161518
dc.identifier.scopus2-s2.0-85122964289
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/s22030771
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10355
dc.identifier.volume22
dc.identifier.wosWOS:000920100600005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorOkur, Aylin Ağma
dc.institutionauthorGözlüklü, K.
dc.institutionauthorOkur, Ersen
dc.institutionauthorOkuyucu, Berrin
dc.institutionauthorKoç, Fisun
dc.institutionauthorÖzdüven, Mehmet Levent
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofSensors
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAerobic stability
dc.subjectApple vinegar
dc.subjectHigh moisture maize grain
dc.subjectInfrared thermography
dc.subjectSodium diacetate
dc.subjectCameras
dc.subjectDeterioration
dc.subjectFood storage
dc.subjectFruits
dc.subjectInfrared devices
dc.subjectMoisture
dc.subjectMoisture determination
dc.subjectpH
dc.subjectSodium compounds
dc.subjectStability
dc.subjectThermography (imaging)
dc.subject%moisture
dc.subjectAerobic stability
dc.subjectApple vinegar
dc.subjectHigh moisture
dc.subjectHigh moisture maize grain
dc.subjectSodium diacetate
dc.subjectStability tests
dc.subjectStorage condition
dc.subjectThermal camera
dc.subjectTreatment group
dc.subjectAcetic acid
dc.subjectacetic acid
dc.subjectaerobic metabolism
dc.subjectfermentation
dc.subjectLactobacillus
dc.subjectmaize
dc.subjectMalus
dc.subjectsilage
dc.subjectthermography
dc.subjectAcetic Acid
dc.subjectAerobiosis
dc.subjectFermentation
dc.subjectLactobacillus
dc.subjectMalus
dc.subjectSilage
dc.subjectThermography
dc.subjectZea mays
dc.titleEffects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator
dc.typeArticle

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