Emulsion Properties of Quince Waste

Authors : Zeynep AKŞİT, Hüseyin GENÇCELEP

Pages : 83-87

Doi:10.31590/ejosat.1188486

View : 19 | Download : 13

Publication Date : 2022-10-31

Article Type : Research Paper

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