Influence of feed fortification with selenium on rheological parameters of liquid egg products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919532" target="_blank" >RIV/62156489:43210/20:43919532 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of feed fortification with selenium on rheological parameters of liquid egg products
Original language description
The aim of this work was to monitor changes in the rheological properties of liquid egg products depending on organic and inorganic selenium, which was added to the nutrition of laying hens. The viscosity was determined at 21 oC using a rotary viscometer with a coaxial cylinder sensor system and standard spindle at a shear strain rate of 0.279 1/s up to 93 1/s for yolk and from 0.279 1/s up to 186 1/s for albumen and liquid whole egg respectively. Experimental results were modelled using Newton viscosity model for yolk and Ostwald-de Waele model for albumen and liquid whole egg. The obtained flow curves indicate close Newtonian behaviour of liquid yolk and non-Newtonian behaviour (flow index n < 1) of liquid albumen and liquid whole eggs.
Czech name
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Czech description
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Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2020: Proceedings of International PhD Students Conference
ISBN
978-80-7509-765-1
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
301-306
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 11, 2020
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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