Behiç MERT
(Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Aziz TEKİN
(Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
HAKAN ERİNÇ
(Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Gönül KOÇAK
(Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Ezgi ŞAHİN
(Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Erman BİGİKOÇİN
(Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Onur KETENOĞLU
(Boş)
Proje Grubu: TÜBİTAK MAG ProjeSayfa Sayısı: 460Proje No: 108M169Proje Bitiş Tarihi: 01.06.2011Türkçe

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Bitkisel kökenli atıklardan mikro-akışkan yöntemiyle nano boyutlarda reoloji düzenleyicilerinin üretilmesi: Emülsiyonlarda, kolloitlerde ve hamur ürünlerinde kullanılması
De ğ i ş ik tar ı msal yan ürünler mikroak ı ş kan cihaz ı kullan ı larak mikro ve nano liflere çevrilmi ş lerdir. Elde edilen lifler su tutma kapasitesi, reolojik metotlar ve taramal ı elektron mikroskobu kullan ı larak karakterize edilmi ş tir. Üretilen liflerin konvasyonel yöntemlere göre elde edilen ticari liflere oranla son derece yüksek su tutma ve viskozite de ğ erlerine sahip oldu ğ u gözlenmi ş tir. Elde edilen lifler f ı r ı nc ı l ı k ve mayonez tipi ürünlerde ya ğ miktar ı n ı n azalt ı lmas ı , koloit tipi ürünlerde ise viskozitenin artt ı r ı lmas ı amac ı yla ba ş ar ı l ı bir ş ekilde kullan ı lm ı ş t ı r.
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