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

Abstract

Liquid egg products are one of the basic raw materials for the food industry. Knowledge of their rheological and flow behaviour in real technical elements is absolutely necessary for the selection of suitable technological equipment for their processing. In this article, the rheological properties of liquid egg products were determined. Eggs from six different species of poultry are used: domestic hen (Gallus gallus domesticus) hybrid Hisex Brown; Japanese quail (Coturnix japonica); German carrier goose (Anser anser f. domestica); domestic ducks (Anas platyrhynchos f. domestica); domestic guinea fowl (Numida meleagris f. domestica); and domestic turkeys (Meleagris gallopavo f. domestica). Liquid egg products showed pseudoplastic behaviour in range of shear strain rates from 0.2 up to 200 s−1 and at the temperature of 18 °C. Thus, the flow curves were constructed using the Ostwald-de Waele rheological model, with respect to the pseudoplastic behaviour of liquid egg products. According to the values of the coefficients of determination (R2), the sum of squared estimate of errors (SSE) and the root mean square error (RMSE), this model was appropriately chosen. Using the consistency coefficient K, the flow index n and the adjusted equations for the flow rate of technical and biological fluids in standard pipelines, the 3D velocity profiles of liquid egg products were successfully modelled. The values of the Reynolds number of the individual liquid egg products were calculated, and the type of flow was also determined. A turbulent flow has been detected for some liquid egg products.

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg

“…This indicates that heating treatment increases the viscoelasticity of the LWE. At the same time, the G′ and G″ of the LWE were significantly increased after heating treatment at 67 °C, which may due to the partial denaturation of egg protein [ 35 ].…”

Switching to external flows: perturbations of developing vasculature within chicken chorioallantoic membrane

“…Our assumptions for the 2D simulations aimed at modeling the mechanism of superfusion-induced vascular steering relied on a Newtonian model of albumen, despite its complex viscoelastic nature as albumen behaves both as a liquid and a gel with respect to temperature changes. 15 Rheologically, the viscosity of albumen decreases with increasing shear stress. 16 However, given that the shear stress values in the albumen are below 1 Pa as shown using the computational models, the changes in the rheological properties of the albumen upon superfusion are limited.…”

Rheology of liquid foods under shear flow conditions: Recently used models

“…The parameters of this model are obtained in a plot of as a function of where the value of the ordinate squared corresponds to , and the slope of the line, also squared, corresponds to Casson viscosity . Recent studies in chocolate masses demonstrated the effect of temperature (Kumbár, Ondrušíková, et al, 2021), the effect of lecithin in different lipid concentrations (Saputro et al, 2019), the addition of whey powder (Lapčíková et al, 2022), the partial incorporation of sacha inchi oil in dark chocolate (Medina‐Mendoza et al, 2021), the effect of inulin, fructooligosaccharides and maltodextrins (Lim et al, 2021). All flow curves were fitted with the Casson model (Table 6).…”