Density, heat capacity and thermal conductivity of liquid egg products

Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted th...

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Bibliographic Details
Published in:Journal of food engineering 2006-05, Vol.74 (2), p.186-190
Main Authors: Coimbra, Jane S.R., Gabas, Ana L., Minim, Luis A., Garcia Rojas, Edwin E., Telis, Vânia R.N., Telis-Romero, Javier
Format: Article
Language:English
Subjects:
Biological and medical sciences
blended foods
bulk density
egg albumen
Egg and egg product industries
egg products
egg yolk color
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
liquified foods
temperature
thermal conductivity
thermal diffusivity
thermal stability
water activity
water content
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Summary:Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted the experimental data very well, showing a linear relationship both for temperature and water content.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2005.01.043