Abstract
The eggs of egg-laying breed (Rhode Island Red) were stored for 1, 2, 3, 4, 5, 6, 7, and 8weeks at constant temperature 4°C. Rheological properties were determined at room temperature for liquid whole egg and liquid egg yolk and for liquid egg white by using concentric cylinder viscometer. Rheological behaviour has been described using of the Herschel–Buckley model and power law (Ostwald–de Waele) model. The flow velocity profiles (in pipe) using both models have been created and compared.The sensitivity of the viscosity on the storage duration is much higher than that described in terms of the most used parameters like Haugh units, pH of albumen and egg yolk index etc. Preliminary information on time dependent behaviour of tested liquids has been also obtained.
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