Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Aylin Agma Okur
* ORCID logo ,
Kerem Gozluklu
,
Ersen Okur
,
Berrin Okuyucu
,
Fisun Koc
ORCID logo ,
Mehmet Levent Ozduven
Version 1 : Received: 14 January 2022 / Approved: 17 January 2022 / Online: 17 January 2022 (15:21:36 CET)

A peer-reviewed article of this Preprint also exists.

Agma Okur, A.; Gozluklu, K.; Okur, E.; Okuyucu, B.; Koc, F.; Ozduven, M.L. Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator. Sensors 2022, 22, 771. https://doi.org/10.3390/s22030771 Agma Okur, A.; Gozluklu, K.; Okur, E.; Okuyucu, B.; Koc, F.; Ozduven, M.L. Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator. Sensors 2022, 22, 771. https://doi.org/10.3390/s22030771

Abstract

This 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, 1.0%) 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 3 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.

Keywords

apple vinegar; sodium diacetate; high moisture maize grain; aerobic stability; infrared thermography

Subject

Biology and Life Sciences, Agricultural Science and Agronomy

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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