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Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs

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Abstract

Thermophysical properties of eggs was studied in a temperature range of 5–60 °C, which could be used to optimize the thermal processing. The effective thermal conductivity of egg white was predicted by Krischer model (fλ = 0.20), and for egg yolk, parallel model was in good agreement with the experimental data. Power law and Herschel–Bulkley models were used to describe rheological behavior of egg yolk and white, respectively. The differential scanning calorimeter showed that denaturation of white protein starts at 60 °C. Surface heat transfer coefficient increased with increasing temperature. Density decreased during thermal process and was in a good agreement with the predictive models, based on the chemical component.

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Authors and Affiliations

  1. Department of Food Science and Technology, Isfahan University of Technology, Isfahan, 8415683111, Iran

    Behzad Abbasnezhad, Nasser Hamdami, Mohammad Shahedi & Hamed Vatankhah

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  1. Behzad Abbasnezhad
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  2. Nasser Hamdami
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  3. Mohammad Shahedi
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  4. Hamed Vatankhah
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Correspondence to Behzad Abbasnezhad.

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Abbasnezhad, B., Hamdami, N., Shahedi, M. et al. Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs. Food Measure 8, 259–269 (2014). https://doi.org/10.1007/s11694-014-9183-6

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  • DOI: https://doi.org/10.1007/s11694-014-9183-6

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