The rheological properties of liquid eggwhite as influenced by high pressure processing parameters

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F00%3A00000021" target="_blank" >RIV/00027022:_____/00:00000021 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The rheological properties of liquid eggwhite as influenced by high pressure processing parameters
Original language description
The egg white shows the non-Newtonian flow behaviour which can be characterised by th power-law fluid rheological model. With increasing pressure used for processing of liquid egg whites their flow behaviour index decreases and coefficient of consistencyincreases if the time of processing and pressure did not exceed the 5 minutes na 400 MPa respectively. With increasing time of processing the apparent viscosity further decreases. As complementary data of the rheological behaviour the wipping ability,the foam stability, pH and heat induced gel strength were determined together with complete analysis of aminoacids in protein matrix.
Czech name
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Czech description
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Project
<a href="/en/project/EP9026" target="_blank" >EP9026: Research of application of high isostatic pressure for production of foods</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of 2nd Int. Syposium on Food Rheology and Structure
ISBN
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ISSN
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e-ISSN
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Number of pages
1
Pages from-to
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Publisher name
European database of physical properties of food
Place of publication
Zurich, Switzerland
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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