Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures

Abbasnezhad, Behzad; Hamdami, Nasser; Khodaei, Diako

doi:10.1007/s11694-015-9243-6

Cited by 8 publications

(2 citation statements)

References 20 publications

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“…The increase could be attributed the presence of phytochemicals compounds from sea-buckthorn pomace and from the mix of bilberry leaves, sea-buckthorn pomace and walnut leaves which were included in the feed. In according to another study (Abbasnezhad et al, 2015) the non-Newtonian behavior of egg yolk can be due to the phosphate and lipoproteins or other complex molecules. The high content in lipid in the food system may favor the formation of some protein-lipid complexes which will affect the viscosity (Codina and Mironeasa, 2016;Mironeasa et al, 2012).…”

Section: Effect Of Hens Diet and Egg Storage On The Viscosity Of Liqumentioning

confidence: 98%

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

2019

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This study aims to assess the effect of novel phyto-additives (bilberry leaves, walnut leaves, sea-buckthorn pomace and a mix of bilberry leaves, walnut leaves and sea-buckthorn pomace) added in hens diet on the liquid egg components (egg albumen, egg yolk and whole liquid egg) during storage. The phyto-additives added to the basic feed remarkably affected almost all the characteristics investigated, colour, pH and rheological behaviour of liquid egg products. The changes of egg yolk and albumen's colour and pH were not uniform. The supplementation of feeding with walnut leaves decreases significantly (p < 0.01) the luminosity of egg yolk, whereas the luminosity of egg albumen increases compared to the control. The pH values were influenced by the type of phyto-additive added in the hens diet, but its variations were only slightly dependent on the storage time of eggs. The rheological properties showed a pseudoplasticity of egg components depending on the hens diet and egg storage time. Ostwald-de Waele model fitted well with the rheological data, offering information on the changes of the apparent viscosity in relation to the diet type and storage time. The results indicated that these novel phyto-additives could be incorporated in hens diet for production of improved eggs quality and walnut leaves having a remarkable effect.

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Section: Effect Of Hens Diet and Egg Storage On The Viscosity Of Liqumentioning

confidence: 98%

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

2019

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“…Industrial processes of pasteurization have to ensure the prolongation of food shelf life, while the quality of product should be preserved. The accomplishment of both purposes depends on process conditions with the assurance of the adequate temperature course during processing, where consideration of the temperature profi les within the product has great importance (Abbasnezhad et al 2015 ). During the thermal process, the temperature inside the food depends on time as well as on the position inside the food system.…”

Section: Introductionmentioning

confidence: 99%

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Abbasnezhad

Hamdami

Monteau

et al. 2015

Food Science & Nutrition

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Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three‐dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental and numerical results, was able to predict the temperature profiles, the slowest heating zone, and the required heating time during pasteurization of intact eggs. The results showed that the air cell acted as a heat insulator. Increasing the air cell volume resulted in decreasing of the heat transfer rate, and the increasing the required time of pasteurization (up to 14%). The findings show that the effect on thermal pasteurization of the eggshell thickness was not considerable in comparison to the air cell volume.

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Effects of replacement genetically modified soybean meal by a mixture of: Linseed cake, sunflower cake, guar meal and linseed oil in laying hens diet. Production results and eggs quality

Damaziak

Riedel

Marzec

et al. 2021

Animal Feed Science and Technology

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Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures

Cited by 8 publications

References 20 publications

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Effects of replacement genetically modified soybean meal by a mixture of: Linseed cake, sunflower cake, guar meal and linseed oil in laying hens diet. Production results and eggs quality

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