Influence of storing time and temperature on the viscosity of an egg yolk

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F10%3A00145796" target="_blank" >RIV/62156489:43210/10:00145796 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of storing time and temperature on the viscosity of an egg yolk

Popis výsledku v původním jazyce

The influence of storing time and temperature on rheological behavior of egg yolk was investigated. The eggs of two brown egg-laying breeds (Bar Plymouth Rock and Rhode Island Red) were stored for 1, 2, 3, 4, and 8 weeks at constant temperatures: 4 °C, 8°C, 12 °C, and 16 °C. The apparent viscosity was measured by a rotational viscometer as a function of shear rate. It was found that yolk samples exhibited shear-thinning (pseudoplastic) behavior. The shear-thinning behavior was fitted well into Herschel--Bulkley model (with a satisfying correlation of R2 > 0.95). For the selected shearing rate, viscosity was measured in relation to shearing time. The time-dependant viscosity decreased rapidly with time and, at lower share rates, reached an equilibriumstate. The time-dependant viscosity was also found to decrease with storage time. The value of pH changed (increased) during storing. No clear dependence between pH value and viscosity was confirmed.

Název v anglickém jazyce

Influence of storing time and temperature on the viscosity of an egg yolk

Popis výsledku anglicky

The influence of storing time and temperature on rheological behavior of egg yolk was investigated. The eggs of two brown egg-laying breeds (Bar Plymouth Rock and Rhode Island Red) were stored for 1, 2, 3, 4, and 8 weeks at constant temperatures: 4 °C, 8°C, 12 °C, and 16 °C. The apparent viscosity was measured by a rotational viscometer as a function of shear rate. It was found that yolk samples exhibited shear-thinning (pseudoplastic) behavior. The shear-thinning behavior was fitted well into Herschel--Bulkley model (with a satisfying correlation of R2 > 0.95). For the selected shearing rate, viscosity was measured in relation to shearing time. The time-dependant viscosity decreased rapidly with time and, at lower share rates, reached an equilibriumstate. The time-dependant viscosity was also found to decrease with storage time. The value of pH changed (increased) during storing. No clear dependence between pH value and viscosity was confirmed.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/IAA201990701" target="_blank" >IAA201990701: Chování vybraných zemědělských produktů při rázovém zatěžování</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

96

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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