Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs

Abbasnezhad, Behzad; Hamdami, Nasser; Shahedi, Mohammad; Vatankhah, Hamed

doi:10.1007/s11694-014-9183-6

Cited by 13 publications

(5 citation statements)

References 21 publications

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“…; Ibarz ; Atilgan and Unluturk ; Abbasnezhad et al . ). The values of consistency coefficient ranged from 0.4163 to 0.0368 Pa·s n for upward curves, whereas 0.3747 and 0.0358 for downward curves.…”

Section: Resultsmentioning

confidence: 97%

“…In a recent work, Abbasnezhad et al . () studied the thermophysical and rheological properties of egg white and yolk during thermal pasteurization of intact eggs, but with no specific study on its fluid dynamics. In spite of the interesting results, the rheological parameters for egg white were reported only for four temperatures, between 25 and 60C, in a restrict range of shear rate (7.92–54.12 s −1 ), and no additional studies related to egg derivatives flow in pipelines were performed.…”

Section: Introductionmentioning

confidence: 99%

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Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design

Polachini

Basso

Telis‐Romero

2015

J Food Process Engineering

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The wide application of egg products by food industries reinforces the importance of dealing with egg white properties, such as thermophysical ones, for correct processing and equipment design. Therefore, rheological properties, density and pressure drops were studied from 0.5 to 53.4C, as well as their influence on the energy pump required in a hypothetical pipeline configuration. Egg white presented Power–Law behavior, with thixotropy. Consistency coefficient and apparent viscosity were estimated by an Arrhenius‐type equation for downward and upward curves. Densities were obtained as a linear function of temperature. Fanning friction factors could be calculated and correlated with generalized Reynolds number. The use of Rabinowitsch–Mooney equation resulted in good similarity with the rheological behavior obtained using the rheometer. Different cases of pipeline simulation showed a deviation of until 2.8% in the required energy pump. Practical Applications Egg white is a very useful product of food industry, but its processing requires the knowledge of some thermophysical properties. Among them, there are rheological properties and flow behavior which could present thixotropy. Studying how transport properties are affected by shear rate is valid for the correct equipment design. In order to evaluate this behavior deviation on industrial plant designs, thixotropy and friction factors of egg white are discussed in this work through the aid of a hypothetical pipeline. Rheograms obtained from pressure drops (along a pipe) and shear stress (by rheometer) were compared to provide information about the similarity between different ways for data acquisition.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design

Polachini

Basso

Telis‐Romero

2015

J Food Process Engineering

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“…American food and drug association has recommended a 5D thermal processing for eggs based on Salmonella enteritidis (Abbasnezhad et al. ).…”

Section: Introductionmentioning

confidence: 99%

“…Salmonella enteritidis is the most heat resistant spoilage factor in egg ( D 60 = 0.17 min , z value = 4.08°C). American food and drug association has recommended a 5D thermal processing for eggs based on Salmonella enteritidis (Abbasnezhad et al 2014 ).…”

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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“…Beyond 85 ℃, the egg white's properties are considered constant and not affected by temperature changes. This effect of the coagulation process on the egg white's thermal properties is considered in the simulation through using the following equations [224,225,241,242]:…”

Section: 1 Egg Whitementioning

confidence: 99%

Tilted Fiber Bragg Grating Active Heater for Controlled and Localised Hyperthermia

Alqarni¹

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We present data from localized heat inducement studies at both cellular and tissue levels along with a computational model built to predict the temperature increase and damage extent in tissues receiving hyperthermia treatment by a fiber-based active heater. This novel fiber-based active heater serves as a heat source and a temperature sensor. Five important insights are highlighted from this thesis work.First, heat-induced controlled cell deaths were observed experimentally in the three cell lines with MCF-10A being more susceptible to heat compared to HEK 293 and MCF7 cells. Second, comparison between the phantom tissue and ex vivo experimental and computational results shows a lesion size of 5×12 mm and 4.87×11.6 mm in the phantom tissue and 7×15 mm and 8.8×14.3 mm in the ex vivo studies at pumping power of 1.8 W for 10 minutes respectively. Thus, this computational model is able to provide information about the heat transfer characteristics caused by the active heater in living biological tissue.

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Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs

Cited by 13 publications

References 21 publications

Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design

Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design

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

Tilted Fiber Bragg Grating Active Heater for Controlled and Localised Hyperthermia

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