Effect of egg storage duration on the rheology of liquid egg products

Volume: 156, Pages: 45 - 54
Published: Jul 1, 2015
Abstract
null null The eggs of egg-laying breed ( Rhode Island Red ) were stored for 1, 2, 3, 4, 5, 6, 7, and 8 weeks at constant temperature 4 °C. Rheological properties were determined at room temperature for liquid whole egg and liquid egg yolk and for liquid egg white by using concentric cylinder viscometer. Rheological behaviour has been described using of the Herschel–Buckley model and power law (Ostwald–de Waele) model. The flow velocity profiles...
Paper Details
Title
Effect of egg storage duration on the rheology of liquid egg products
Published Date
Jul 1, 2015
Volume
156
Pages
45 - 54
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