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  • Rheologic properties of egg fluids (yolk and albumen) have been determined during 8-week period of stroring. The eggs have been stored under constant temperature of 16°C. Several experiments have been carried out and analysed for each set of samples -- different shearing time, share rate etc. Decrease of viscosity with duration of ageing was documented. It was also found that yolk samples exhibited shear-thinning and thixotropic behaviour. This effect was successfully simulated by simple analytical model. Time-dependant viscosity also decreased with time. The value of pH does not seem to influence the rheological propertis, although it was changing in both, yolk and albumen during the monitored time period.
  • Rheologic properties of egg fluids (yolk and albumen) have been determined during 8-week period of stroring. The eggs have been stored under constant temperature of 16°C. Several experiments have been carried out and analysed for each set of samples -- different shearing time, share rate etc. Decrease of viscosity with duration of ageing was documented. It was also found that yolk samples exhibited shear-thinning and thixotropic behaviour. This effect was successfully simulated by simple analytical model. Time-dependant viscosity also decreased with time. The value of pH does not seem to influence the rheological propertis, although it was changing in both, yolk and albumen during the monitored time period. (en)
  • Byly stanoveny reologické vlastnosti vaječných tekutin (žloutek a bílek) během 8 týdnů skladování za konstantní teploty 16 °C. Každá sada vzorků byla zkoumána za různých podmínek: různá doba zatěžování, rychlost zatěžování apod. Byl zjištěn pokles viskozity s délkou skladování. Vzorky žloutku vykazovaly známky tixotropie. Tento jev byl potvrzen následnou numerickou simulací. Vzorky též vykazovaly znaky časové závislosti. Hodnota pH se během skaldování měnila, ovšem její korelace s reologickými vlastnostmi není statisticky průkazná. (cs)
Title
  • On the Influence of Storing on Viscosity of Egg Fluids
  • Vliv skladování na viskozitu vaječných tekutin (cs)
  • On the Influence of Storing on Viscosity of Egg Fluids (en)
skos:prefLabel
  • On the Influence of Storing on Viscosity of Egg Fluids
  • Vliv skladování na viskozitu vaječných tekutin (cs)
  • On the Influence of Storing on Viscosity of Egg Fluids (en)
skos:notation
  • RIV/62156489:43210/07:00108469!RIV08-AV0-43210___
http://linked.open.../vavai/riv/strany
  • 55;57
http://linked.open...avai/riv/aktivita
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  • P(IAA201990701), Z(MSM 432100001)
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  • 439380
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  • RIV/62156489:43210/07:00108469
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  • viscosity; egg fluids; ageing (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [F7B65D39CC49]
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  • Nitra
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  • Physics Research and Education
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  • Severa, Libor
  • Buchar, Jaroslav
  • Nedomová, Šárka
  • Křivánek, Ivo
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Slovenská poľnohospodárska univerzita v Nitre
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  • 978-80-8069-899-7
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  • 43210
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