Fluid dynamics of liquid egg products.

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.