title: Effect of storage conditions of egg on rheological properties of liquid whole egg.
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 R(2)value between 0.984 and 0.993 (P < 0.05) and 0.991 and 0.995 (P < 0.05) for LWE samples prepared from eggs stored at room temperatures and refrigerated temperatures. The Ostwald-of-Waele (Power Law) resulted in the best adjustment, presenting an average R(2) values higher than 0.99 in all the cases and further statistical analysis showed that power law model was appropriate to explain the correct rheological behaviour of LWE prepared from stored eggs. All the LWE samples showed pseudoplastic and thixiotropic behaviour in the experimental conditions.
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab India.
authors.forename: Jaspal
authors.initials: J
authors.lastname: Singh
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab India.
authors.forename: Harish Kumar
authors.initials: HK
authors.lastname: Sharma
authors.affiliation: Department of Food Technology, Jaipur National University, Jaipur, Rajasthan India.
authors.forename: Monica
authors.initials: M
authors.lastname: Premi
authors.affiliation: Department of Chemical Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab India.
authors.forename: Kamlesh
authors.initials: K
authors.lastname: Kumari
keywords: Flow behaviour index; Liquid Whole Egg (LWE); Physical and quality parameters; Time dependency