Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388998%3A_____%2F16%3A00461595" target="_blank" >RIV/61388998:_____/16:00461595 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/16:43909283

Výsledek na webu

<a href="http://ps.oxfordjournals.org/" target="_blank" >http://ps.oxfordjournals.org/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3382/ps/pew094" target="_blank" >10.3382/ps/pew094</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes

Popis výsledku v původním jazyce

In practice, goose eggs are increasingly used and, therefore, the rheological properties have to be known for processing. First of all, the egg quality parameters were described. In the next step the rheological behavior of liquid egg products was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited non-Newtonian shear thinning behavior and can be described using the Herschel-Bulkley model or using the Ostwaldde Waele model. The effect of the storage duration on the rheological behavior is different for the different liquid egg products. With the exception of very low shear rates, the viscosity of the egg yolk as well as of the whole liquid egg decreases with storage time. At lower shear rates there is a tendency toward increased albumen viscosity with storage duration. The storage duration also affects the mechanical properties of the eggshell membrane. All these parameters increased with the loading rate, but decreased during the egg storage. These mechanical phenomena should be respected, namely in the design of the egg model for the numerical simulation of the egg behavior under different kinds of the mechanical loading.

Název v anglickém jazyce

Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes

Popis výsledku anglicky

In practice, goose eggs are increasingly used and, therefore, the rheological properties have to be known for processing. First of all, the egg quality parameters were described. In the next step the rheological behavior of liquid egg products was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited non-Newtonian shear thinning behavior and can be described using the Herschel-Bulkley model or using the Ostwaldde Waele model. The effect of the storage duration on the rheological behavior is different for the different liquid egg products. With the exception of very low shear rates, the viscosity of the egg yolk as well as of the whole liquid egg decreases with storage time. At lower shear rates there is a tendency toward increased albumen viscosity with storage duration. The storage duration also affects the mechanical properties of the eggshell membrane. All these parameters increased with the loading rate, but decreased during the egg storage. These mechanical phenomena should be respected, namely in the design of the egg model for the numerical simulation of the egg behavior under different kinds of the mechanical loading.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

BO - Biofyzika

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Poultry Science

ISSN

0032-5791

e-ISSN

—

Svazek periodika

95

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

1693-1701

Kód UT WoS článku

000378619000026

EID výsledku v databázi Scopus

2-s2.0-84977090987