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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F07%3A00108469%21RIV08-AV0-43210___
rdf:type
n3:Vysledek skos:Concept
dcterms:description
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. 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.
dcterms:title
On the Influence of Storing on Viscosity of Egg Fluids Vliv skladování na viskozitu vaječných tekutin On the Influence of Storing on Viscosity of Egg Fluids
skos:prefLabel
Vliv skladování na viskozitu vaječných tekutin On the Influence of Storing on Viscosity of Egg Fluids On the Influence of Storing on Viscosity of Egg Fluids
skos:notation
RIV/62156489:43210/07:00108469!RIV08-AV0-43210___
n4:strany
55;57
n4:aktivita
n5:P n5:Z
n4:aktivity
P(IAA201990701), Z(MSM 432100001)
n4:dodaniDat
n9:2008
n4:domaciTvurceVysledku
n12:3372766 n12:3248186 n12:1512285 n12:6465722
n4:druhVysledku
n13:D
n4:duvernostUdaju
n20:S
n4:entitaPredkladatele
n14:predkladatel
n4:idSjednocenehoVysledku
439380
n4:idVysledku
RIV/62156489:43210/07:00108469
n4:jazykVysledku
n8:eng
n4:klicovaSlova
viscosity; egg fluids; ageing
n4:klicoveSlovo
n15:viscosity n15:ageing n15:egg%20fluids
n4:kontrolniKodProRIV
[F7B65D39CC49]
n4:mistoVydani
Nitra
n4:nazevZdroje
Physics Research and Education
n4:obor
n21:BK
n4:pocetDomacichTvurcuVysledku
4
n4:pocetTvurcuVysledku
4
n4:projekt
n19:IAA201990701
n4:rokUplatneniVysledku
n9:2007
n4:tvurceVysledku
Křivánek, Ivo Severa, Libor Nedomová, Šárka Buchar, Jaroslav
n4:zamer
n7:MSM%20432100001
s:numberOfPages
3
n17:hasPublisher
Slovenská poľnohospodárska univerzita v Nitre
n6:isbn
978-80-8069-899-7
n11:organizacniJednotka
43210