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RHEOLOGY OF FRESH, AGED AND GAMMA‐IRRADIATED EGG WHITE
Author(s) -
TUNG M.A.,
RICHARDS J. F.,
MORRISON B. C.,
WASTSON E. L.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb02016.x
Subject(s) - shear rate , rheology , shear thinning , shear (geology) , shear stress , egg white , viscometer , materials science , thermodynamics , chemistry , mechanics , composite material , viscosity , physics , food science
SUMMARY– Rheology of unmixed egg white at 2°C was studied with a narrow‐gapped rotational viscometer over a 20‐fold range of shear rates. For a constant shear rate, egg white consistency decreases with time and approaches an equilibrium value in a few minutes. Flow behavior is pseudoplastic at 2°C between shear rates of 8.1–147 sec ‐1 and the shear stress‐shear rate relation is accurately described by the power law and Casson models. The effects of gamma irradiation dose on Haugh unit score and equilibrium shear stress are discussed.