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Rheological properties and fluid dynamics of egg yolk

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dc.contributor.authorTelis-Romero, J.
dc.contributor.authorThomaz, CEP
dc.contributor.authorBernardi, M.
dc.contributor.authorTelis, VRN
dc.contributor.authorGabas, A. L.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:23:09Z
dc.date.available2014-05-20T15:23:09Z
dc.date.issued2006-05-01
dc.description.abstractThe rheological behavior of egg yolk was studied at a range of temperatures (277-333 K) using a concentric cylinder viscometer. Rheological behavior was pseudoplastic and flow curves fitted by the power law model. The consistency and behavior indexes, dependent on temperature, were expressed by an Arrhenius-type equation. The rheological parameters, together with experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and observed values confirmed the reliability of the equations proposed for describing the flow behavior of the egg yolk. (c) 2005 Published by Elsevier Ltd.en
dc.description.affiliationUSP, Fac Zootecn & Engn Alimentos, BR-13635900 Pirassununga, SP, Brazil
dc.description.affiliationUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent191-197
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2005.01.044
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 191-197, 2006.
dc.identifier.doi10.1016/j.jfoodeng.2005.01.044
dc.identifier.issn0260-8774
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/33996
dc.identifier.wosWOS:000234528800004
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectpseudoplasticpt
dc.subjectpower law modelpt
dc.subjectnon-Newtonian fluidpt
dc.subjectfriction factorpt
dc.titleRheological properties and fluid dynamics of egg yolken
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[4]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas