Effect of egg storage duration on the rheology of liquid egg products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907758" target="_blank" >RIV/62156489:43210/15:43907758 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.02.011" target="_blank" >http://dx.doi.org/10.1016/j.jfoodeng.2015.02.011</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.02.011" target="_blank" >10.1016/j.jfoodeng.2015.02.011</a>

Result language
angličtina
Original language name
Effect of egg storage duration on the rheology of liquid egg products
Original language description
The eggs of egg-laying breed (Rhode Island Red) were stored for 1, 2, 3, 4, 5, 6, 7, and 8 weeks at constant temperature 4 degrees C. Rheological properties were determined at room temperature for liquid whole egg and liquid egg yolk and for liquid egg white by using concentric cylinder viscometer. Rheological behaviour has been described using of the Herschel-Buckley model and power law (Ostwald-de Waele) model. The flow velocity profiles (in pipe) using both models have been created and compared. Thesensitivity of the viscosity on the storage duration is much higher than that described in terms of the most used parameters like Haugh units, pH of albumen and egg yolk index etc. Preliminary information on time dependent behaviour of tested liquids hasbeen also obtained.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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