"Bylo sledov\u00E1no reologick\u00E9 chov\u00E1n\u00ED vaje\u010Dn\u00FDch \u017Eloutk\u016F dvou nosn\u00FDch plemen, konkr\u00E9tn\u011B se jednalo o plemena Plymouth a Rhode Island Red. Vejce byla skladov\u00E1na v prost\u0159ed\u00ED s r\u016Fznou teplotou (4 \u00B0C, 8 \u00B0C, 12 \u00B0C a 16 \u00B0C) po dobu 1, 2, 3, 4 a 8 t\u00FDdn\u016F. M\u011B\u0159en\u00ED hodnot dynamick\u00E9 viskozity prob\u00EDhalo na rota\u010Dn\u00EDm viskozimetru Anton Paar DV -- 3P, kter\u00FD m\u011B\u0159\u00ED krout\u00EDc\u00ED moment rotuj\u00EDc\u00EDho v\u0159etena pono\u0159en\u00E9ho do vzorku. Vaje\u010Dn\u00E9 \u017Eloutky byly hodnoceny z n\u011Bkolika hledisek. Sledov\u00E1na a modelov\u00E1na byla viskozita jako funkce rychlosti deformace. Ze z\u00E1vislost\u00ED vypl\u00FDv\u00E1, \u017Ee \u017Eloutek je %22shear thinning%22 materi\u00E1l, s rychlost\u00ED zat\u011B\u017Eov\u00E1n\u00ED tedy kles\u00E1 jeho viskozita. Z m\u011B\u0159en\u00ED s hyster\u00E9zn\u00ED smy\u010Dkou vypl\u00FDv\u00E1, \u017Ee \u017Eloutek vykazuje tixotropn\u00ED charakter. Tixotropn\u00ED chov\u00E1n\u00ED je pro \u017Eloutek typick\u00E9, a to bez z\u00E1vislosti na d\u00E9lce jeho skladov\u00E1n\u00ED. D\u00E1le byla sledov\u00E1no \u010Dasov\u011B z\u00E1visl\u00E9 chov\u00E1n\u00ED vzork\u016F. Viskozita rychle klesala s \u010Dasem zat\u011B\u017Eov\u00E1n\u00ED a u ni\u017E\u0161\u00EDch rychlost\u00ED deformace dos\u00E1hla vyrovnan\u00E9ho stavu. U \u010Dasov\u011B z\u00E1visl\u00E9 viskozity byl zji\u0161t\u011Bn pokles hodnot s"@cs . "5"^^ . "RIV/62156489:43210/08:00120423" . "Vliv d\u00E9lky a teploty skladov\u00E1n\u00ED na reologick\u00E9 chov\u00E1n\u00ED vaje\u010Dn\u00FDch \u017Eloutk\u016F"@cs . . "5"^^ . "Bylo sledov\u00E1no reologick\u00E9 chov\u00E1n\u00ED vaje\u010Dn\u00FDch \u017Eloutk\u016F dvou nosn\u00FDch plemen, konkr\u00E9tn\u011B se jednalo o plemena Plymouth a Rhode Island Red. Vejce byla skladov\u00E1na v prost\u0159ed\u00ED s r\u016Fznou teplotou (4 \u00B0C, 8 \u00B0C, 12 \u00B0C a 16 \u00B0C) po dobu 1, 2, 3, 4 a 8 t\u00FDdn\u016F. M\u011B\u0159en\u00ED hodnot dynamick\u00E9 viskozity prob\u00EDhalo na rota\u010Dn\u00EDm viskozimetru Anton Paar DV -- 3P, kter\u00FD m\u011B\u0159\u00ED krout\u00EDc\u00ED moment rotuj\u00EDc\u00EDho v\u0159etena pono\u0159en\u00E9ho do vzorku. Vaje\u010Dn\u00E9 \u017Eloutky byly hodnoceny z n\u011Bkolika hledisek. Sledov\u00E1na a modelov\u00E1na byla viskozita jako funkce rychlosti deformace. Ze z\u00E1vislost\u00ED vypl\u00FDv\u00E1, \u017Ee \u017Eloutek je %22shear thinning%22 materi\u00E1l, s rychlost\u00ED zat\u011B\u017Eov\u00E1n\u00ED tedy kles\u00E1 jeho viskozita. Z m\u011B\u0159en\u00ED s hyster\u00E9zn\u00ED smy\u010Dkou vypl\u00FDv\u00E1, \u017Ee \u017Eloutek vykazuje tixotropn\u00ED charakter. Tixotropn\u00ED chov\u00E1n\u00ED je pro \u017Eloutek typick\u00E9, a to bez z\u00E1vislosti na d\u00E9lce jeho skladov\u00E1n\u00ED. D\u00E1le byla sledov\u00E1no \u010Dasov\u011B z\u00E1visl\u00E9 chov\u00E1n\u00ED vzork\u016F. Viskozita rychle klesala s \u010Dasem zat\u011B\u017Eov\u00E1n\u00ED a u ni\u017E\u0161\u00EDch rychlost\u00ED deformace dos\u00E1hla vyrovnan\u00E9ho stavu. U \u010Dasov\u011B z\u00E1visl\u00E9 viskozity byl zji\u0161t\u011Bn pokles hodnot s" . "Influence of storage temperature and storage time on rheological behaviour of egg yolks"@en . "Buchar, Jaroslav" . "egg yolks; rheological behaviour; viscosity"@en . "Nedomov\u00E1, \u0160\u00E1rka" . . "Vliv d\u00E9lky a teploty skladov\u00E1n\u00ED na reologick\u00E9 chov\u00E1n\u00ED vaje\u010Dn\u00FDch \u017Eloutk\u016F" . . . "K\u0159iv\u00E1nek, Ivo" . . "Z(MSM 432100001)" . . "RIV/62156489:43210/08:00120423!RIV09-MSM-43210___" . "Simeonovov\u00E1, Jana" . . . "Vliv d\u00E9lky a teploty skladov\u00E1n\u00ED na reologick\u00E9 chov\u00E1n\u00ED vaje\u010Dn\u00FDch \u017Eloutk\u016F"@cs . "The rheological behaviour of egg yolk after different storage periods and temperatures was investigated using rotational viscometer. The eggs were stored for 1,2,3,4 and 8 weeks at constant temperatures - 4\u00B0C, 8\u00B0C, 12\u00B0C and 16\u00B0C. The apparent viscosity was measured as a function of shear rate. For given shearing rate, the viscosity was measured in dependence on shearing time. The decrease of viscosity with storage time is attributed to the balance of different osmotic pressure from yolk and albumen of fresh egg. The yolk (with higher dry matter then albumen) absorbs water from albumen through vitteline membrane. It was found that yolk samples exhibited shear-thinning and thixotropic behaviour. The shear-thinning behaviour was fitted well into simple models. The resting of sample at room temperature caused increase of viscosity. This effect is explained by drying off of testing yolk, the regeneration of yolk structures and changing chemical composition during resting. The time-dependant viscosity decre"@en . "Vliv d\u00E9lky a teploty skladov\u00E1n\u00ED na reologick\u00E9 chov\u00E1n\u00ED vaje\u010Dn\u00FDch \u017Eloutk\u016F" . . . . "[AB5237857A0A]" . . "402970" . . . . . . "Severa, Libor" . "Influence of storage temperature and storage time on rheological behaviour of egg yolks"@en . . "43210" . .