Ayva Atığının Emülsiyon Özellikleri

Nowadays many studies have focused on food waste. With an expanding population and a wide variety of foods, the sector is always expanding. In addition to production, there also increase in development These wastes result economic difficulties, environmental damage, loss priceless chemical components. The processing fruits vegetables generates most Quince fruit that difficult consume directly usually processed into jam or juice. this study, some emulsion properties quince waste were investigated. Oil water (O/W) emulsions formed with four different concentration (0.5%, %1, %2 %3) no for control grup. emulsions' major constituents chicken breast corn oil. decreased emulsion’ pH from 5.96 5.53. Emulsions manufactured has higher stability all used concentrations (between 83.2 85.6) respect (80.6). found pseudoplastic character exhibit shear thinning behavior. samples study contribute type O/W terms rheological properties.