Flow Characteristics in Holding Tubes of Commercial Egg Pasteurizers

Kaufman, V. F.; Ijichi, Kazuya; Putnam, George W.

doi:10.4315/0022-2747-31.9.269

Cited by 13 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This knowledge is essential for the product development, quality control, sensory evaluation and design and evaluation of the process equipment (Velez-Ruiz, 2002). Several researchers (Kaufman et al 1968;Cornford et al, 1969;Scalzo et al 1970;Tung et al, 1971;Hamid-Samimi et al 1984;Ibarz and Sintes, 1989;Lee et al, 1999;Punidadas and McKellar, 1999;Telis-Romero et al, 2006;Toyosaki, 2010) studied the rheological characteristics of egg and reported Newtonian as well as time-dependent Non-Newtonian flow behaviour of egg. These works are summarized in (Atilgan and Unluturk, 2008).…”

Section: Introductionmentioning

confidence: 97%

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

Kumbár

Nedomová

Strnková

et al. 2015

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 97%

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

Kumbár

Nedomová

Strnková

et al. 2015

Journal of Food Engineering

View full text Add to dashboard Cite

“…Although several researchers [12,13,14,15,16,17,18,19] investigated the rheological properties of liquid egg products, there are different conclusions reported about the rheological behavior of LEPs. The results of these studies showed Newtonian, as well as time-dependent non-Newtonian flow behavior of egg.…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Liquid Egg Products (LEPS)

Atılgan

Ünlütürk

2008

International Journal of Food Properties

View full text Add to dashboard Cite

Rheological properties were determined at 4°C (refrigerated temperature), 25°C (room temperature), 60°C (pasteurization temperature) for liquid whole egg (LWE) and liquid egg yolk (LEY) and 4, 25, 55.6°C for liquid egg white (LEW) by using concentric cylinder viscometer. The shear rate range was 8 to 53.7 s -1 for LEW and LWE, and 1 to 34 s -1 for LEY. Selected physical properties (e.g., density) of LEPs were studied at broad range of temperatures from 4°C to 60°C. All liquid egg products (LEPs) exhibited mildly shear thinning (pseudoplastic) behavior. Experimental data of LWE and LEW successfully fitted Herschel-Bulkley model, LEY data were well described by power law model. LEW and LWE showed thixotropy and time-dependency at their pasteurization temperatures (55.6°C for LEW, 60°C for LWE) and considered being time-independent below these temperatures. LEY exhibited time-dependent behavior at 4°C and 60°C. But its rheological behavior showed no thixotropy and time-dependency at room temperature. The density of all three products decreased with increasing temperature. Density data were correlated by polynomial models (r 2 > 0.99).

show abstract

“…Several investigators (Kaufman et al 1968;Hamid-Samimi et al 1984;Hamid-Samimi and Swartzel 1985;Ibarz and Sintes 1989;Ibarz 1993;Punidadas and McKellar 1999;Telis-Romero et al 2006) used Newtonian model to describe rheological behavior of liquid whole egg below 60C. In the present study, Newtonian model (Eq.…”

Section: Discussionmentioning

confidence: 99%

The Change of Apparent Viscosity of Liquid Whole Egg During Ohmic and Conventional Heating

Bozkurt

İçıer

2011

J Food Process Engineering

View full text Add to dashboard Cite

Electrical heating of food products is a novel technique which provides rapid and uniform heating, resulting in less thermal damage to the product. Although the technology offers many advantages, the rheological behavior of liquid whole egg during ohmic heating has not been known yet in the literature. The objective of this research was to examine effects of conventional and electrical heating methods on the rheological behavior of liquid whole egg at a temperature range between 20 and 60C by using concentric rotational viscometer. The ohmic heating was applied at the voltage gradient of 20 V/cm at 50 Hz by matching the same heating curve with the conventional method. The liquid whole egg exhibited characteristics of non‐Newtonian shear thinning fluid. The flow behavior index (n) of liquid whole egg was in the range of 0.908–0.992 and 0.909–0.983 for ohmic and conventional heating, respectively. The consistency coefficient decreased as the temperature increased. The apparent viscosity of heated liquid egg was not statistically different for both heating methods (P > 0.05). The activation energy values for temperature dependency of predicted apparent viscosity were not statistically different for rheological models applied (P > 0.05), while they were significantly different according to heating method (P < 0.05). The liquid whole egg was more sensible to temperature changes during conventional heating. It was concluded that this difference could be either the result of the electrical effect on the apparent viscosity of the liquid whole egg or thermal effect during ohmic heating and fast homogeneous heating during ohmic treatment. PRACTICAL APPLICATIONS Liquid egg products are so sensible to heat treatments that it can result in many undesirable changes which would provide the occurrence of many undesirable changes. To avoid these undesirable changes, ohmic heating could be applied to liquid whole egg products as a faster and homogeneous alternative heating method. As the rheological behavior changes during heating must be characterized especially for the application of novel heating technologies. Although there were numerous researches on the determination of rheological properties of egg products, unfortunately, there has been no study ever done on explaining the rheological behavior of liquid whole egg during ohmic heating in open literature to the best of the authors' knowledge. Electrical effects of ohmic heating on food rheology rather than thermal effects are also still unclear. Results from this study will give important information to academic studies and industrial applications for the design of continuous ohmic heating systems for non‐Newtonian foods.

show abstract

Flow Characteristics in Holding Tubes of Commercial Egg Pasteurizers

Cited by 13 publications

References 0 publications

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

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

Rheological Properties of Liquid Egg Products (LEPS)

The Change of Apparent Viscosity of Liquid Whole Egg During Ohmic and Conventional Heating

Contact Info

Product

Resources

About