On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907764" target="_blank" >RIV/62156489:43210/15:43907764 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61388998:_____/15:00444684

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.05.030" target="_blank" >http://dx.doi.org/10.1016/j.jfoodeng.2015.05.030</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.05.030" target="_blank" >10.1016/j.jfoodeng.2015.05.030</a>

Jazyk výsledku

angličtina

Název v původním jazyce

On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs

Popis výsledku v původním jazyce

The eggs of wild-type European-originated quails were stored for I, 2, 3, 4, 6, 8, 10, 12, 14, and 16 weeks at constant temperature 4 degrees C. The three groups of parameters describing the egg quality were obtained. First of all the egg quality parameters were described in terms of egg weight, shell weight, yolk height, albumen height, albumen index, yolk index, Haugh units, and egg weight loss. In the next step the rheological behaviour of liquid egg products (egg yolk, egg white and whole liquid egg) was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited Non-Newtonian behaviour. Experimental results were described using both of Herschel-Bulkley model and Oswald-de Waele model. The difference between results of these models can be neglected. The effect of the storage duration on the rheological behaviour is different for the different liquid egg products. The eggs were also loaded by the non-destructive impact. The response of eggs to im

Název v anglickém jazyce

On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs

Popis výsledku anglicky

The eggs of wild-type European-originated quails were stored for I, 2, 3, 4, 6, 8, 10, 12, 14, and 16 weeks at constant temperature 4 degrees C. The three groups of parameters describing the egg quality were obtained. First of all the egg quality parameters were described in terms of egg weight, shell weight, yolk height, albumen height, albumen index, yolk index, Haugh units, and egg weight loss. In the next step the rheological behaviour of liquid egg products (egg yolk, egg white and whole liquid egg) was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited Non-Newtonian behaviour. Experimental results were described using both of Herschel-Bulkley model and Oswald-de Waele model. The difference between results of these models can be neglected. The effect of the storage duration on the rheological behaviour is different for the different liquid egg products. The eggs were also loaded by the non-destructive impact. The response of eggs to im

Druh

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

CEP obor

BK - Mechanika tekutin

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

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

166

Číslo periodika v rámci svazku

December

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

86-94

Kód UT WoS článku

000359331700011

EID výsledku v databázi Scopus

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