Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388998%3A_____%2F16%3A00461595" target="_blank" >RIV/61388998:_____/16:00461595 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/16:43909283

Result on the web

<a href="http://ps.oxfordjournals.org/" target="_blank" >http://ps.oxfordjournals.org/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3382/ps/pew094" target="_blank" >10.3382/ps/pew094</a>

Result language

angličtina

Original language name

Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes

Original language description

In practice, goose eggs are increasingly used and, therefore, the rheological properties have to be known for processing. First of all, the egg quality parameters were described. In the next step the rheological behavior of liquid egg products was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited non-Newtonian shear thinning behavior and can be described using the Herschel-Bulkley model or using the Ostwaldde Waele model. The effect of the storage duration on the rheological behavior is different for the different liquid egg products. With the exception of very low shear rates, the viscosity of the egg yolk as well as of the whole liquid egg decreases with storage time. At lower shear rates there is a tendency toward increased albumen viscosity with storage duration. The storage duration also affects the mechanical properties of the eggshell membrane. All these parameters increased with the loading rate, but decreased during the egg storage. These mechanical phenomena should be respected, namely in the design of the egg model for the numerical simulation of the egg behavior under different kinds of the mechanical loading.

Czech name

—

Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

BO - Biophysics

OECD FORD branch

—

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Poultry Science

ISSN

0032-5791

e-ISSN

—

Volume of the periodical

95

Issue of the periodical within the volume

7

Country of publishing house

US - UNITED STATES

Number of pages

9

Pages from-to

1693-1701

UT code for WoS article

000378619000026

EID of the result in the Scopus database

2-s2.0-84977090987