Effect of additives on the rheological properties of quail liquid egg products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43914663" target="_blank" >RIV/62156489:43210/18:43914663 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of additives on the rheological properties of quail liquid egg products
Original language description
The aim of this work was to monitor changes of rheological properties of liquid quail egg products depending on the types and concentration of additive substances (sugar, salt, citric acid, triethyl citrate, soya lecithin and protein). Viscosity values were determined at the temperature of 21 oC using a rotating viscometer with a standard spindle at the shear strain rates of 0.279/s, 2.79/s, and 27.9/s. The rheological behaviour of liquid quail egg products (egg yolk, egg albumen and whole egg) was carried out using a concentric cylinder system. Experimental results were modelled using power-law (also known as Ostwald-de Waele) model. Flow curves of all liquid egg products exhibited non-Newtonian behaviour.
Czech name
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Czech description
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Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2018: Proceedings of International PhD Students Conference
ISBN
978-80-7509-597-8
ISSN
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e-ISSN
neuvedeno
Number of pages
6
Pages from-to
296-301
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 7, 2018
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000462205300055

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