On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907764" target="_blank" >RIV/62156489:43210/15:43907764 - isvavai.cz</a>

Alternative codes found

RIV/61388998:_____/15:00444684

Result on the web

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.05.030" target="_blank" >http://dx.doi.org/10.1016/j.jfoodeng.2015.05.030</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.05.030" target="_blank" >10.1016/j.jfoodeng.2015.05.030</a>

Result language

angličtina

Original language name

On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs

Original language description

The eggs of wild-type European-originated quails were stored for I, 2, 3, 4, 6, 8, 10, 12, 14, and 16 weeks at constant temperature 4 degrees C. The three groups of parameters describing the egg quality were obtained. First of all the egg quality parameters were described in terms of egg weight, shell weight, yolk height, albumen height, albumen index, yolk index, Haugh units, and egg weight loss. In the next step the rheological behaviour of liquid egg products (egg yolk, egg white and whole liquid egg) was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited Non-Newtonian behaviour. Experimental results were described using both of Herschel-Bulkley model and Oswald-de Waele model. The difference between results of these models can be neglected. The effect of the storage duration on the rheological behaviour is different for the different liquid egg products. The eggs were also loaded by the non-destructive impact. The response of eggs to im

Czech name

—

Czech description

—

Type

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

CEP classification

BK - Liquid mechanics

OECD FORD branch

—

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2015

Confidentiality

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

Name of the periodical

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

—

Volume of the periodical

166

Issue of the periodical within the volume

December

Country of publishing house

GB - UNITED KINGDOM

Number of pages

9

Pages from-to

86-94

UT code for WoS article

000359331700011

EID of the result in the Scopus database

—