Rheological behaviour of egg white and egg yolk from different poultry specimen

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43909068" target="_blank" >RIV/62156489:43210/15:43909068 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Rheological behaviour of egg white and egg yolk from different poultry specimen
Original language description
The main goal of this study is differences in rheological behaviour of hen (Isa Brown), goose (Anser anser f. domestica) and Japanese quail (Coturnix japonica) egg white and egg yolk. The rheological behaviour of egg white and egg yolk was studied usinga concentric cylinder viscometer. Rheological behaviour was pseudoplastic and flow curves were fitted by the Herschel-Bulkley model and Ostwald-de Waele model with high values of coefficients of determination R2. These models were also compared. The meaning of rheological parameters on friction factors during flow of egg white and egg yolk in real tube has been shown. Preliminary information on time-dependent behaviour of tested liquids has been also obtained.
Czech name
—
Czech description
—

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)