Effect of ultrasonic treatment on the rheological properties of liquid whole egg

Authors

BAI Xiting, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Aafety Education, Luoyang, Henan 471023, China; Agricultural Products Drying T
ZHU Wenxue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Aafety Education, Luoyang, Henan 471023, China; Agricultural Products Drying T
MA Yitong, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Aafety Education, Luoyang, Henan 471023, China; Agricultural Products Drying T
LIU Sijia, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Aafety Education, Luoyang, Henan 471023, China; Agricultural Products Drying T
LI Ning, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Aafety Education, Luoyang, Henan 471023, China; Agricultural Products Drying T

Abstract

In order to study the effect of ultrasonic treatment on the rheological properties of liquid whole egg, the different ultrasonic energy density (0.4, 0.8, 1.2, 1.6, and 2.0 W/g) and the ultrasonic time (0, 5, 10, 15, and 20 min) on the liquid whole egg were studied, and then the rheological properties of rheometer was measured. The static rheological experimental results showed that the egg was a pseudoplastic non-Newtonian fluid with the shear thinning phenomenon. The rheological curve was obedient to the Herschel-Bulkley model at the temperature of 0~40 ℃. With the increase of ultrasonic time and ultrasonic energy density, the index of rheological properties and liquidity of liquid whole egg were increased, and the yield stress and viscosity coefficient were decreased, which weaken the non-Newton fluid characteristics and enhanced Newton fluid characteristics. Dynamic rheological experimental results showed that with the increase of ultrasonic time and ultrasonic energy density, both the loss modulus and the storage modulus were decreased, and the viscosity characteristics and elastic characteristics were decreased. Finally, the liquidity of the liquid whole egg was enhanced, and this phenomenon was consistent with the static rheological experimental results.

Publication Date

7-28-2019

First Page

51

Last Page

57

DOI

10.13652/j.issn.1003-5788.2019.07.009

Recommended Citation

Xiting, BAI; Wenxue, ZHU; Yitong, MA; Sijia, LIU; and Ning, LI (2019) "Effect of ultrasonic treatment on the rheological properties of liquid whole egg," Food and Machinery: Vol. 35: Iss. 7, Article 9.
DOI: 10.13652/j.issn.1003-5788.2019.07.009
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/9

References

[1] BEMILLER J N. Pasting, paste, and gel properties of starch-hydrocolloid combinations[J]. Carbohydrate Polymers, 2011, 86(2): 386-423.
[2] 刘志东, 郭本恒. 食品流变学的研究进展[J]. 食品研究与开发, 2006, 27(11): 211-215.
[3] 雷勇刚. 大豆酸奶流变学特性及微观结构的研究[D]. 广州: 华南理工大学, 2013: 4-5.
[4] 陈坤杰. 蜂乳的流变特性研究[J]. 农业机械学报, 2000, 31(4): 64-66.
[5] AHMED J, SINGH A, RAMASWAMY H S, et al. Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions[J]. Carbohydrate Polymers, 2014, 103(4): 12-21.
[6] 马空军, 贾殿赠, 包文忠, 等. 超声场强化渗透脱水传质机理模型研究[J]. 食品科学, 2011, 32(13): 94-101.
[7] 孙英杰. 超声波处理对大豆分离蛋白结构和功能性质影响研究[D]. 哈尔滨: 东北农业大学, 2014: 21-22.
[8] ARZENI C, PREZ O E, AMR P. Functionality of egg white proteins as affected by high intensity ultrasound[J]. Food Hydrocolloids, 2012, 29(2): 308-316.
[9] 聂卉, 李辰, 陈雨, 等. 超声处理对马铃薯淀粉糊流体性质和表观黏度的影响[J]. 食品科学, 2016, 37(15): 19-24.
[10] 陈洁, 郭泽镔, 刘贵珍, 等. 超声波处理木薯淀粉对其流变特性的影响[J]. 福建农林大学学报: 自然科学版, 2013, 42(1): 86-92.
[11] 朱巧巧, 兰冬梅, 林晓岚, 等. 不同超声时间处理对锥栗淀粉流变性质的影响[J]. 贵州农业科学, 2014(12): 214-216.
[12] 余振宇, 姜绍通, 潘丽军, 等. 芋头浆的流变特性[J]. 食品科学, 2015, 36(7): 36-40.
[13] 王常斌, 魏淑惠, 贾辉. 超声波频率对聚合物溶液流变性的影响[J]. 石油钻采工艺, 2004, 26(1): 72-74.
[14] 田少君, 雷继鹏, 孙阿鑫. 大豆蛋白的流变特性及其黏度的数学模型研究[J]. 中国粮油学报, 2005(2): 53-56.
[15] 刘云宏, 苗帅, 孙悦, 等. 接触式超声强化热泵干燥苹果片的干燥特性[J]. 农业机械学报, 2016, 47(2): 228-236.
[16] LU Ting-jiang, LIN Jheng-hua, CHEN Jia-ci, et al. Characteristics of taro (Colocasia esculenta) starches planted in different seasons and their relations to the molecular structure of starch[J]. Journal of Agricultural & Food Chemistry, 2008, 56(6): 2 208-2 215.
[17] 孙忠伟. 芋头淀粉的提取及其性质的研究[D]. 无锡: 江南大学, 2004: 6-10.
[18] 杨述, 高昕, 于甜, 等. 4种蛋黄酱的流变特性比较研究[J]. 食品科学, 2011, 32(15): 121-125.
[19] 许学勤, 朱巧力, 徐莹秋. 芒果浓缩汁的流变学特性[J]. 食品与生物技术学报, 2011, 30(1): 32-36.
[20] 汪海波, 王孟津, 张寒俊, 等. 草鱼鱼鳞胶原蛋白的流变学性能研究[J]. 食品科学, 2009, 30(23): 138-142.
[21] 罗昌荣, 麻建国, 许时婴. 破碎温度对番茄浆流变性质与果胶分子结构的影响[J]. 食品科学, 2001, 22(8): 24-29.
[22] AND S I, NISHINARI K. “Weak gel”-type rheological properties of aqueous dispersions of nonaggregated κ-carrageenan helices[J]. Journal of Agricultural & Food Chemistry, 2001, 49(9): 4 436-4 441.