The rheological behavior of liquid egg products (egg yolk, egg white, and whole liquid egg) was studied using a concentric cylinder viscometer. Eggs of three poultry specimens were used: hen (Isa Brown), Japanese quail (Coturnix japonica), and goose (Anser anser f. domestica). Rheological behavior was pseudoplastic and flow curves fitted by the power law model (Herschel-Bulkley and Ostwald-De Waele). The meaning of rheological parameters on friction factors and velocity profiles during flow of liquid egg products in tube has been shown.

Department of Technology and Automobile Transport Mendel University in Brno Zemědělská 1 1665 61300 Brno Czech Republic

See more in PubMed

Migliori M, Gabriele D, Baldino N, Lupi FR, de Cindio B. Rheological properties of batter dough: Effect of egg level. J. Food Process Eng. 2011;34:1266–1281. doi: 10.1111/j.1745-4530.2009.00410.x. DOI

de Jesus MN, Zanqui AB, Valderrama P, Tanamati A, Maruyama SA, de Souza NE, Matsushita M. Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying. Food Sci. Technol. 2013;33:549–554.

Jones DR. Egg functionality and quality during long-term storage. Int. J. Poult. Sci. 2007;6:157–162. doi: 10.3923/ijps.2007.157.162. DOI

Atilgan MR, Unluturk S. Rheological properties of liquid egg products. Int. J. Food Prop. 2008;11:296–309. doi: 10.1080/10942910701329658. DOI

Takeuchi J, Nagashima T. Chemical and physical characterization of Dromaius novaehollandiae (Emu) eggs. Food Sci. Technol. Res. 2010;16:149–156. doi: 10.3136/fstr.16.149. DOI

Toyosaki T. Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with silky fowl egg: Comparison with hen egg. Poult. Sci. 2010;89:1009–1014. doi: 10.3382/ps.2009-00025. PubMed DOI

Alamprese C, Casiraghi E, Rossi M. Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors. Int. J. Food Sci. Technol. 2012;47:2503–2509. doi: 10.1111/j.1365-2621.2012.03128.x. DOI

de Souza PM, Fernández A. Rheological properties and protein quality of UV-C processed liquid egg products. Food Hydrocoll. 2013;31:127–134. doi: 10.1016/j.foodhyd.2012.05.013. DOI

Toyosaki T, Sakane Y. Rheological properties and oxidative stability of baked sponge cake using silky fowl egg. Adv. J. Food Sci. Technol. 2013;5:1351–1354.

Navidghasemizad S, Temelli F, Wu J. Physicochemical properties of leftover egg yolk after livetins removal. LWT Food Sci. Technol. 2014;55:170–175. doi: 10.1016/j.lwt.2013.08.002. DOI

Singh J, Sharma HK, Premi M, Kumari K. Effect of storage conditions of egg on rheological properties of liquid whole egg. J. Food Sci. Technol. 2014;51:543–550. doi: 10.1007/s13197-011-0509-7. PubMed DOI PMC

Telis-Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk. J. Food Eng. 2006;74:191–197. doi: 10.1016/j.jfoodeng.2005.01.044. DOI

Steffe J.F.: Introduction to rheology. In Rheological Methods in Food Process Engineering, Freeman Press, East Lansing (1996)

Travnicek P, Krcalova E, Vitez T. Rheopectic behavior of rendered fat. Pol. J. Environ. Stud. 2013;22:1499–1504.

Antunes SA, Lanza M, Hense H. Rheological properties of rice bran (Oryza sativa L.) oils processing and soapstock distillation residue. Ind. Crop Prod. 2013;46:111–116. doi: 10.1016/j.indcrop.2013.01.015. DOI

Cabral RAF, Telis VRN, Park KJ, Telis-Romero J. Friction losses in valves and fittings for liquid food products. Food Bioprod. Process. 2011;89:375–382. doi: 10.1016/j.fbp.2010.08.002. DOI

Garcia EJ, Steffe JF. Comparison of friction factor equations for non-Newtonian fluids in pipe flow. J. Food Process Eng. 1987;9:93–120. doi: 10.1111/j.1745-4530.1986.tb00120.x. DOI

Tao J, Chen S, Su W. Local Reynolds number and thresholds of transition in shear flows. Science China: Physics. Mech. Astron. 2013;56:263–269. doi: 10.1007/s11433-012-4955-7. DOI

Bahrani SA, Nouar C. Intermittency in the transition to turbulence for a shear-thinning fluid in Hagen–Poiseuille flow. J. Appl. Fluid Mech. 2014;7:1–6.

Steffe JF, Daubert CR. Bioprocessing Pipelines: Rheology and Analysis. Michigan: Freeman Press; 2006.

Telis-Romero J, Polizelli MA, Gabas AL, Telis VRN. Friction losses in valves and fittings for viscoplastic fluids. Can. J. Chem. Eng. 2005;83:181–187.

Girón-Palomares B, Hernández-Guerrero A, Romero-Méndez R, Oviedo-Tolentino F. An experimental analysis of the flow pattern in heat exchangers with an egg carton configuration (parallel, convergent and divergent cases) Int. J. Heat Fluid Flow. 2009;30:158–171. doi: 10.1016/j.ijheatfluidflow.2008.09.005. DOI

Wu B. CFD simulation of mixing in egg-shaped anaerobic digesters. Water Res. 2010;44:1507–1519. doi: 10.1016/j.watres.2009.10.040. PubMed DOI

Courtois P, Ettelaie R, Chen J. Numerical studies of transport properties in heterogeneous food systems. Appl. Rheol. 2006;16:275–286.

Wang Q, Jin G, Jin Y, Ma M, Wang N, Liu C, He L. Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method. Eur. J. Lipid Sci. Technol. 2014;116:1044–1053. doi: 10.1002/ejlt.201400016. DOI

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

Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey