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

Journal of Food Engineering

Volumn 156, Issue , 2015, Pages 45-54

  Kumbár, Vojtěch ^a   Nedomová, Šárka ^a   Strnková, Jana ^a   Buchar, Jaroslav ^a  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Apparent viscosity; Egg white; Egg yolk; Herschel Buckley model; Liquid whole egg; Ostwald de; Thixotropy; Waele model

Indexed keywords

FLOW VELOCITY; FOOD STORAGE; VISCOSITY;

APPARENT VISCOSITY; BUCKLEY MODELS; EGG WHITE; EGG YOLKS; LIQUID WHOLE EGGS; OSTWALD-DE; THIXOTROPY;

LIQUIDS;

EID: 84923343702     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.02.011     Document Type: Article

References (31)

1. M.R. Amiryousefi, and S.M.A. Razavi Viscous flow behavior, microstructure and physicochemical characteristics of a sweet paste functional dessert (samanu) made from germinated wheat J. Food Process Eng 36 3 2013 385 396
2. M.R. Atilgan, and S. Unluturk Rheological properties of liquid egg products Int. J. Food Prop. 11 2008 296 309
3. S.J. Cornford, T.L. Parkinson, and J. Robb Rheological characteristics of processed whole egg J. Food Technol. 4 1969 353 361
4. M.N. de Jesús, A.B. Zanqui, P. Valderrama, A. Tanamati, S.A. Maruyama, N.E. de Souza, and M. Matsushita Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying Food Sci. Technol. 33 3 2013 549 554
5. P.M. de Souza, and A. Fernández Rheological properties and protein quality of UV-C processed liquid egg products Food Hydrocolloids 31 1 2013 127 134
6. P.I. Figoni, and C.F. Shoemaker Characterization of structure breakdown of foods from their flow properties J. Texture Stud. 12 1981 287 305
7. M.H. Hamid-Samimi, K.R. Swartzel, and H.R. Ball Flow behaviour of liquid whole egg during thermal treatments J. Food Sci. 49 1984 132 136
8. C.M. Hasler The changing face of functional foods J. Am. Coll. Nutr. 19 5 2000 499 506
9. H.R. Hinton Storage of eggs T.C. Carter, Egg Quality: A Study of The Hen's Egg 1968 Oliver and Boyd Edinburgh, Scotland, UK 251 261
10. A. Ibarz, and J. Sintes Rheology of egg yolk J. Texture Stud. 20 1989 161 167
11. D.R. Jones, and M.T. Musgrove Effects of extended storage on egg quality factors Poult. Sci. 84 2005 1774 1777
12. R. Karoui, B. Kemps, F. Bamelis, B. De Ketelaere, E. Decuypere, and J. De Baerdemaeker Methods to evaluate egg freshness in research and industry: a review Eur. Food Res. Technol. 222 5-6 2006 727 732
13. V.F. Kaufman, K. Ijichi, and G.W. Putnam Flow characteristics in holding tubes of commercial egg pasteurizers J. Milk Food Technol. 31 1968 269 273
14. N. Labsi, Y.K. Benkahla, A. Boutra, and A. Ammouri Heat and flow properties of a temperature dependent viscoplastic fluid including viscous dissipation J. Food Process Eng 36 4 2013 450 461
15. D. Lee, V. Heinz, and D. Knorr Evaluation of processing criteria for the high pressure treatment of liquid whole egg: rheological study Lebensm.-Wiss. Technol. 32 1999 299 304
16. P. Punidadas, and R.C. McKellar Selected physical properties of liquid egg products at pasteurization temperatures J. Food Process. Preserv. 23 1999 153 168
17. M.A. Riscardo, J.E. Moros, J.M. Franco, and C. Gallegos Rheological characterisation of salad-dressing-type emulsions stabilised by egg yolk/sucrose distearate blends Eur. Food Res. Technol. 220 3-4 2005 380 388
18. H.E. Samli, A. Agma, and N. Senkoylu Effects of storage time and temperature on egg quality in old laying hens J. Appl. Poult. Res. 14 3 2005 548 553
19. G.D. Saravacos, and A.E. Kostaropoulos Transport properties in processing of fruits and vegetables Food Technol. 49 1995 99 109
20. A.M. Scalzo, R.W. Dickerson Jr., J.T. Peeler, and R.B. Read Jr. The viscosity of egg and egg products Food Technol. 24 1970 1301 1307
21. T.A. Scott, and F.G. Silversides The effect of storage and strain of hen on egg quality Poult. Sci. 79 2000 1725 1729
22. L. Severa, Š. Nedomová, and J. Buchar Influence of storing time and temperature on the viscosity of an egg yolk J. Food Eng. 96 2 2010 266 269
23. L. Severa, Š. Nedomová, J. Buchar, and J. Čupera Novel approaches in mathematical description of hen egg geometry Int. J. Food Prop. 16 7 2013 1472 1482
24. J. Singh, H.K. Sharma, M. Premi, and K. Kumari Effect of storage conditions of egg on rheological properties of liquid whole egg J. Food Sci. Technol. 51 3 2014 543 550
25. J.F. Steffe Introduction to rheology Rheological Methods in Food Process Engineering 1996 Freeman Press East Lansing, USA
26. J. Telis-Romero, C.E.P. Thomaz, M. Bernardi, V.R.N. Telis, and A.L. Gabas Rheological properties and fluid dynamics of egg yolk J. Food Eng. 74 2006 191 197
27. T. Toyosaki Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with silky fowl egg: comparison with hen egg Poult. Sci. 89 5 2010 1009 1014
28. M.A. Tung, E.L. Watson, and J.F. Richards Rheology of egg albumen Trans. Am. Soc. Agric. Eng. 14 1971 17 19
29. J. Velez-Ruiz Relevance of rheological properties in food process engineering Engineering and Food for the 21st Century 2002 CRC Press LLC Florida, USA 307 326
30. Wiklund, J., Johansson, M., Shaik, J., Fischer, P., Windhab, E., Stading, M., Hermansson, A.-M., 2002. In-line ultrasound based rheometry of industrial and model suspensions flowing through pipes. In: Paper presented at the Third International Symposium on Ultrasonic Doppler Methods for Fluid Mechanics and Fluid Engineering EPFL, 2002, pp. 69-76.
31. K.C. Williams Some factors affecting albumen quality with particular reference to Haugh unit score World's Poult. Sci. J. 48 1992 5 16