Maximum Change in Physical and Quality Parameters of Fluid Foods During Continuous Flow Heating. Application to Liquid Whole Egg

Hamid-Samimi, M. H.; Swartzel, K. R.

doi:10.1111/j.1745-4549.1985.tb00700.x

Cited by 11 publications

(18 citation statements)

References 11 publications

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“…(1)] was also applied to shear stress shear rate data of LWE [25] Hamid Samimi et al, [13] and Hamid-Samimi and Swartzel. [14] They reported that whole egg behaves as a Newtonian fluid below 60°C and pseudoplastic at temperatures above 60°C. Tung et al [26] also observed that egg white is slightly pseudoplastic at its respective pasteurization temperature.…”

Section: Rheological Behaviormentioning

confidence: 99%

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Rheological Properties of Liquid Egg Products (LEPS)

Atılgan

Ünlütürk

2008

International Journal of Food Properties

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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).

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Section: Rheological Behaviormentioning

confidence: 99%

“…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

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“…Fluid foods are subjected to different temperatures during processing, storage, transportation, marketing, and consumption. For this reason, the rheological properties are studied as a function of temperature (Hamid-Samimi and Swartzel 1985).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage conditions of egg on rheological properties of liquid whole egg

et al. 2011

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In the present work the effect of storage conditions of egg on rheological properties of Liquid Whole Egg (LWE) prepared from stored eggs were evaluated using a Brookfield. Newtonian model and Ostwald-of-Waele (Power Law) model were fitted to the rheological data obtained by experiments, both represented a good adjustment to the rheological data. The Newtonian model has shown an R 2 value between 0.984 and 0.993 (P<0.05) and 0.991 and 0.995 (P<0.05) for LWE samples prepared from eggs stored at room temperatures and refrigerated temperatures. The Ostwald-of-Waele (Power Law) resulted in the best adjustment, presenting an average R 2 values higher than 0.99 in all the cases and further statistical analysis showed that power law model was appropriate to explain the correct rheological behaviour of LWE prepared from stored eggs. All the LWE samples showed pseudoplastic and thixiotropic behaviour in the experimental conditions.

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“…Liquid egg products (LEP) are valuable due to their high protein content, low cost, and being used as ingredients in a prepared meal in order to provide texture, flavor, structure, moisture (Hamid-Samimi & Swartzel, 1985;Punidadas & McKellar, 1999).…”

Section: Introductionmentioning

confidence: 99%

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

Ünlütürk

Atılgan

Baysal

et al. 2008

Journal of Food Engineering

142

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The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Nonpathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light than E. coli O157:H7 and Salmonella typhimurium, was chosen as a target microorganism. The inactivation of UV resistant strain of E. coli in LEP was examined by evaluating the effects of depth of liquid food medium (0.5, 0.3 and 0.153 cm), UV light intensity (1.314, 0.709 and 0.383 mW/cm 2 ) and exposure time (0, 5, 10, and 20 min) by using a collimated beam apparatus. The best reduction (>2-log) was achieved in liquid egg white (LEW) when the fluid depth and UV intensity were 0.153 cm and 1.314 mW/cm 2 , respectively. Maximum inactivation was 0.675-log CFU/ml in liquid egg yolk (LEY) and 0.316-log CFU/ml in liquid whole egg (LWE) at the same conditions. The kinetics of UV inactivation of E. coli in LEP was nonlinear. Our results emphasize that UV-C radiation can be used as a pre-treatment process or combined with mild heat treatment to reduce the adverse effects of thermal pasteurization of LEP.

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Maximum Change in Physical and Quality Parameters of Fluid Foods During Continuous Flow Heating. Application to Liquid Whole Egg

Cited by 11 publications

References 11 publications

Rheological Properties of Liquid Egg Products (LEPS)

Rheological Properties of Liquid Egg Products (LEPS)

Effect of storage conditions of egg on rheological properties of liquid whole egg

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

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