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

0461595 - ÚT 2017 RIV US eng J - Journal Article
Kumbár, V. - Nedomová, Š. - Trnka, Jan - Buchar, J. - Pytel, R.
Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes.
Poultry Science. Roč. 95, č. 7 (2016), s. 1693-1701. ISSN 0032-5791. E-ISSN 1525-3171
Institutional support: RVO:61388998
Keywords : egg yolk * albumen * liquid whole egg * rheology * eggshell membrane
Subject RIV: BO - Biophysics
Impact factor: 1.908, year: 2016
http://ps.oxfordjournals.org/

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.
Permanent Link: http://hdl.handle.net/11104/0261296