Rheological behaviour of egg white and egg yolk from different poultry specimen

2nd International Conference on Rheology and Modeling of Materials

Kumbár, V.^1 ; Nedomová, Š.^2 ; Votava, J.^1 ; Buchar, J.^1

Department of Technology and Automobile Transport, Mendel University in Brno, Brno, Czech Republic^1

Department of Food Technology, Mendel University in Brno, Brno, Czech Republic^2

关键词: Concentric cylinder viscometers;    Egg white;    Egg yolks;    Herschel-Bulkley model;    Ostwald de Waele model;    Preliminary information;    thixotropy;    Time-dependent behaviour;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/790/1/012016/pdf
DOI  :  10.1088/1742-6596/790/1/012016

来源: IOP

【 摘 要 】

The main goal of this study is differences in rheological behaviour of hen (ISA BROWN), goose (Anser anser f. domestica) and Japanese quail (Coturnix japonica) egg white and egg yolk. The rheological behaviour of egg white and egg yolk was studied using a concentric cylinder viscometer. Rheological behaviour was pseudoplastic and flow curves were fitted by the Herschel-Bulkley model and Ostwald-de Waele model with high values of coeficients of determination R2. The meaning of rheological parameters on friction factors during flow of egg white and egg yolk in real tube has been shown. Preliminary information on time-dependent behaviour of tested liquids has been also obtained.