Comportamento reológico de constituintes do ovo

Abstract

2 500, 1995) in the steady state, in a range of temperatures (5-60 °C), with cone and plate geometry for the reconstituted egg yolk and concentric cylinders for the other samples, both geometries in stainless steel. The samples of pasteurized whole egg, pasteurized egg white and reconstituted egg white presented Newtonian behaviour, while the reconstituted whole egg, reconstituted egg yolk and pasteurized egg yolk, pseudoplastic behaviour. The samples of reconstituted egg yolk and whole egg presented higher viscosities than the pasteurized samples. The experimental data for shear stress versus shear rate were fitted to the Ostwald- de-Waelle, Newtonian, Casson and Herschel-Bulkley models. The parameters of these models were determined by a nonlinear regression analyses. The effect of temperature on the apparent viscosity and consistency index was described by the Arrhenius relationship.