Počet záznamů: 1  

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

  1. 1.
    SYSNO ASEP0461595
    Druh ASEPJ - Článek v odborném periodiku
    Zařazení RIVJ - Článek v odborném periodiku
    Poddruh JČlánek ve WOS
    NázevEffect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes
    Tvůrce(i) Kumbár, V. (CZ)
    Nedomová, Š. (CZ)
    Trnka, Jan (UT-L) RID
    Buchar, J. (CZ)
    Pytel, R. (CZ)
    Celkový počet autorů5
    Zdroj.dok.Poultry Science - ISSN 0032-5791
    Roč. 95, č. 7 (2016), s. 1693-1701
    Poč.str.9 s.
    Forma vydáníTištěná - P
    Jazyk dok.eng - angličtina
    Země vyd.US - Spojené státy americké
    Klíč. slovaegg yolk ; albumen ; liquid whole egg ; rheology ; eggshell membrane
    Vědní obor RIVBO - Biofyzika
    Institucionální podporaUT-L - RVO:61388998
    UT WOS000378619000026
    EID SCOPUS84977090987
    DOI10.3382/ps/pew094
    AnotaceIn 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.
    PracovištěÚstav termomechaniky
    KontaktMarie Kajprová, kajprova@it.cas.cz, Tel.: 266 053 154 ; Jana Lahovská, jaja@it.cas.cz, Tel.: 266 053 823
    Rok sběru2017
    Elektronická adresahttp://ps.oxfordjournals.org/
Počet záznamů: 1