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RHEOLOGICAL PROPERTIES OF PASTEURIZED LIQUID WHOLE EGG DURING FROZEN STORAGE.

Author(s) : HERALD T. J., OSORIO F. A., SMITH D. M.

Type of article: Article

Summary

EFFECTS OF PASTEURIZATION AND FROZEN STORAGE ON THE RHEOLOGICAL BEHAVIOUR OF LIQUID WHOLE EGG (LWE) WERE STUDIED. APPARENT VISCOSITY INCREASED WITH PASTEURIZATION AND FROZEN STO-RAGE. UNPASTEURIZED LWE EXHIBITED NEWTONIAN BEHAVIOUR THROUGHOUT STORAGE. PASTEURIZED LWE FLOW PROPERTIES CHANGED FROM NEWTONIAN TO BINGHAM PLASTIC DURING STORAGE. IDENTIFICATION OF RHEOLOGICAL PARAMETERS WILL HELP UNDERSTAND THE MOLECULAR CHANGES THAT OCCUR DURING THE PROCESSING AND STORAGE OF LWE AND HELP PROCESSORS MONITOR LWE QUALITY.

Details

  • Original title: RHEOLOGICAL PROPERTIES OF PASTEURIZED LIQUID WHOLE EGG DURING FROZEN STORAGE.
  • Record ID : 1989-2345
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 1; 1989.01-02; 35-38; 44; 5 fig.; 2 tabl.; 26 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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