Effect of storage conditions of egg on rheological properties of liquid whole egg

Abstract

In the present work the effect of storage conditions of egg on rheological properties of Liquid Whole Egg (LWE) prepared from stored eggs were evaluated using a Brookfield. Newtonian model and Ostwald-of-Waele (Power Law) model were fitted to the rheological data obtained by experiments, both represented a good adjustment to the rheological data. The Newtonian model has shown an R 2 value between 0.984 and 0.993 (P<0.05) and 0.991 and 0.995 (P<0.05) for LWE samples prepared from eggs stored at room temperatures and refrigerated temperatures. The Ostwald-of-Waele (Power Law) resulted in the best adjustment, presenting an average R 2 values higher than 0.99 in all the cases and further statistical analysis showed that power law model was appropriate to explain the correct rheological behaviour of LWE prepared from stored eggs. All the LWE samples showed pseudoplastic and thixiotropic behaviour in the experimental conditions.

COMPARING THE EFFECT OF TWO COATING METHODS OF Tetragonula laeviceps PROPOLIS WATER EXTRACTION ON PHYSICAL QUALITY AND SHELF LIFE OF EGGS KEPT IN ROOM TEMPERATURE

“…Increasing storage time reduced the HU of the eggs, which is consistent with other studies (Samli et al, 2005;Keener et al, 2006;Raji et al, 2009;Singh et al, 2014). There are differences in the initial HU of the eggs used in this study even though all eggs were harvested at the same time from the same age group of chicken, from a selected chicken farm which indicated the variation of quality of the eggs produced by local farms.…”

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

“…Liquid whole egg exhibits a maximum at sixth week of the egg storage. Some little problems with viscosity progress of liquid whole egg are also described in (Singh et al, 2014).…”

“…(Hinton, 1968;Singh et al, 2014). The changes that occur in egg during storage are many and complex and affect the functional properties of egg yolk and egg albumen.…”

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

“…The numerical limit of the laminar flow of liquid egg products is based on Equation (6) and the numerical limit of the turbulent flow of liquid egg products is based on Equation (7). The transition area between laminar and turbulent flow of non-Newtonian power fluids must be determined for each fluid separately [ 33 ]. For example, if a power-law fluid has a flow index of n = 0.5, the transition region of the flow falls within the range of values of the Reynolds number Re from 2675 to 3575 [ 34 ]: …”