caa a22 4500 606243283 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9243-6 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9243-6 Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures [Elektronische Daten] [Behzad Abbasnezhad, Nasser Hamdami, Diako Khodaei] Knowledge the rheological properties is critical in processing, handling, process design, product development and quality control. In this study, the flow curves and time-dependent flow properties of the liquid egg white and yolk were assessed at different temperatures of pasteurization (50, 55 and 60°C) and ambient temperature (25°C) by using concentric cylinder viscometer. The shear rate range was 7.92-54.12s−1 for liquid egg white and 1.02-33.6s−1 for liquid egg yolk. Both liquid egg white showed pseudoplastic and thixotropic behavior in studied shear rates. Forward and backward measurements of the flow curves were modeled and yolk fitted by the power law model and Herschel-Bulkley model well described egg white experimental data. The consistency, behavior indexes, apparent viscosity and yield stress, affected by temperature and were expressed by an Arrhenius-type equation. The value obtained from C value of the three-point system and the hysteresis loop between forward and backward curves showed the thixotropy behavior of egg white and yolk which decreased by increasing temperature. The good agreement between predicted and observed values confirmed the reliability of the equations proposed for describing the flow behavior of the egg white and yolk. Springer Science+Business Media New York, 2015 Apparent viscosity nationallicence Egg nationallicence Pseudoplastic nationallicence Rheological models nationallicence Thixotropic behavior nationallicence Abbasnezhad Behzad Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Islamic Republic of Iran aut Hamdami Nasser Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Islamic Republic of Iran aut Khodaei Diako Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 359-368 2193-4126 9:3<359 2015 9 11694 https://doi.org/10.1007/s11694-015-9243-6 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9243-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Abbasnezhad Behzad Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Islamic Republic of Iran aut NATIONALLICENCE 700 1- Hamdami Nasser Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Islamic Republic of Iran aut NATIONALLICENCE 700 1- Khodaei Diako Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 359-368 2193-4126 9:3<359 2015 9 11694