J Food Sci Technol DOI 10.1007/s13197-011-0509-7
ORIGINAL ARTICLE
Effect of storage conditions of egg on rheological properties of liquid whole egg Jaspal Singh & Harish Kumar Sharma & Monica Premi & Kamlesh Kumari
Revised: 31 July 2011 / Accepted: 16 August 2011 # Association of Food Scientists & Technologists (India) 2011
Abstract In the present work the effect of storage conditions of egg on rheological properties of Liquid Whole Egg (LWE) prepared from stored eggs were evaluated using a Brookfield. Newtonian model and Ostwald-of-Waele (Power Law) model were fitted to the rheological data obtained by experiments, both represented a good adjustment to the rheological data. The Newtonian model has shown an R2value between 0.984 and 0.993 (P
ORIGINAL ARTICLE
Effect of storage conditions of egg on rheological properties of liquid whole egg Jaspal Singh & Harish Kumar Sharma & Monica Premi & Kamlesh Kumari
Revised: 31 July 2011 / Accepted: 16 August 2011 # Association of Food Scientists & Technologists (India) 2011
Abstract In the present work the effect of storage conditions of egg on rheological properties of Liquid Whole Egg (LWE) prepared from stored eggs were evaluated using a Brookfield. Newtonian model and Ostwald-of-Waele (Power Law) model were fitted to the rheological data obtained by experiments, both represented a good adjustment to the rheological data. The Newtonian model has shown an R2value between 0.984 and 0.993 (P
