Fluid dynamics of liquid egg products
Vojtěch Kumbár1, Jana Strnková, Šárka Nedomová
1Department of Technology and Automobile Transport, Mendel University in Brno, Zemědělská 1/1665, 61300, Brno, Czech Republic, vojtech.kumbar@mendelu.cz.
Abstract:
The rheological behavior of liquid egg products (egg yolk, egg white, and whole liquid egg) was studied using a concentric cylinder viscometer. Eggs of three poultry specimens were used: hen (Isa Brown), Japanese quail (Coturnix japonica), and goose (Anser anser f. domestica). Rheological behavior was pseudoplastic and flow curves fitted by the power law model (Herschel-Bulkley and Ostwald-De Waele). The meaning of rheological parameters on friction factors and velocity profiles during flow of liquid egg products in tube has been shown.
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