Hen`s egg fluids viscosity changes as a function of storing

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00138016" target="_blank" >RIV/62156489:43210/09:00138016 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Hen`s egg fluids viscosity changes as a function of storing
Original language description
Rheological properties of egg fluids in relation to different storing time and temperature were investigated. The eggs of two brown egg-laying breeds (Bar Plymouth Rock and Rhode Island Red) were stored for up to 2 months at constant temperatures rangingfrom 4 °C to 16 °C. The dynamic viscosity was measured by rotational viscometer as a function of shear rate. It was found that yolk samples exhibited shear-thinning (pseudoplastic) and thixotropic behavior. The shear-thinning behavior was fitted well into simple models (with satisfying correlation r2 > 0.98). For selected shearing rate, the viscosity was measured in dependence on shearing time. The time-dependant viscosity decreased rapidly with time and at lower share rates reached an equilibrium state. The time-dependant viscosity was also found to decrease with storage time
Czech name
—
Czech description
—

Project
<a href="/en/project/IAA201990701" target="_blank" >IAA201990701: Behaviour of selected agriculture products at impact loading</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník příspěvků XXXV. Semináře o jakosti potravin a potravinových surovin - "Ingrovy dny"
ISBN
978-80-7375-281-1
ISSN
—
e-ISSN
—
Number of pages
5
Pages from-to
—
Publisher name
Ediční středisko MZLU v Brně
Place of publication
Brno
Event location
MZLU v Brně
Event date
Mar 5, 2009
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
—

Similar results(10)