. . "[F7B65D39CC49]" . "K\u0159iv\u00E1nek, Ivo" . "978-80-8069-899-7" . . . "Severa, Libor" . . "3"^^ . "4"^^ . "43210" . . "4"^^ . . . . . "439380" . "Vliv skladov\u00E1n\u00ED na viskozitu vaje\u010Dn\u00FDch tekutin"@cs . . "55;57" . . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "On the Influence of Storing on Viscosity of Egg Fluids" . "Vliv skladov\u00E1n\u00ED na viskozitu vaje\u010Dn\u00FDch tekutin"@cs . "On the Influence of Storing on Viscosity of Egg Fluids"@en . "Physics Research and Education" . . "Nitra" . . . "Nedomov\u00E1, \u0160\u00E1rka" . "RIV/62156489:43210/07:00108469" . "viscosity; egg fluids; ageing"@en . . . . "P(IAA201990701), Z(MSM 432100001)" . "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\u00B0C. 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 . . "Buchar, Jaroslav" . "On the Influence of Storing on Viscosity of Egg Fluids"@en . "RIV/62156489:43210/07:00108469!RIV08-AV0-43210___" . "On the Influence of Storing on Viscosity of Egg Fluids" . . "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\u00B0C. 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 reologick\u00E9 vlastnosti vaje\u010Dn\u00FDch tekutin (\u017Eloutek a b\u00EDlek) b\u011Bhem 8 t\u00FDdn\u016F skladov\u00E1n\u00ED za konstantn\u00ED teploty 16 \u00B0C. Ka\u017Ed\u00E1 sada vzork\u016F byla zkoum\u00E1na za r\u016Fzn\u00FDch podm\u00EDnek: r\u016Fzn\u00E1 doba zat\u011B\u017Eov\u00E1n\u00ED, rychlost zat\u011B\u017Eov\u00E1n\u00ED apod. Byl zji\u0161t\u011Bn pokles viskozity s d\u00E9lkou skladov\u00E1n\u00ED. Vzorky \u017Eloutku vykazovaly zn\u00E1mky tixotropie. Tento jev byl potvrzen n\u00E1slednou numerickou simulac\u00ED. Vzorky t\u00E9\u017E vykazovaly znaky \u010Dasov\u00E9 z\u00E1vislosti. Hodnota pH se b\u011Bhem skaldov\u00E1n\u00ED m\u011Bnila, ov\u0161em jej\u00ED korelace s reologick\u00FDmi vlastnostmi nen\u00ED statisticky pr\u016Fkazn\u00E1."@cs .