2024-03-28T14:35:02Z
https://niigata-u.repo.nii.ac.jp/oai
oai:niigata-u.repo.nii.ac.jp:00003627
2022-12-15T03:36:42Z
154:501:502
453:454
Rheological Properties of Egg Yolk Subjected to High Hydrostatic Pressure
高圧処理した卵黄の流動特性
高圧処理した卵黄の流動特性
小谷, スミ子
44108
宮本, 勲
44109
香西, みどり
44110
畑江, 敬子
44111
島田, 淳子
44112
高圧
卵黄
流動特性
チキソトロピー
ばね緩和
降伏値
high pressure
egg yolk
rheological property
thixotropy
spring relaxation
Casson's yield value Casson
A high hydrostatic pressure of 100-400 MPa was applied to fresh egg yolks. The rheological properties of the resulting egg yolks were evaluated by measuring viscosity at a high shear rate(10^<-1>-10^3s^<-1>)in steady-state and at a very low shear rate(10^<-1>-10^<-3>s^<-1>)in spring relaxation. The flow curves for the egg yolks showed non-thixotropic behavior after the application of 200-300 MPa, but thixotropic behavior after 400 MPa. The thixotropic property and yield values were then evaluated. The thixotropic parameter T_h of the egg yolk pressurized at 400 MPa(12.8×10^3Pa・s^<-1>)was larger than that of egg yolk pressurized at 100 MPa(0.09×10^3Pa・s^<-1>). The viscosity of all pressurized egg yolks obeyed the power law. While the consistency index K was increased, the flow behavior index n was decreased with increasing pressure and time applied. Casson's yield value in the spring relaxation was 140 MPa for the egg yolk which had been pressurized at 400 MPa for 10 min. This value is less than the 340 MPa which was evaluated for the steady state. This result indicates that a spring relaxation study would be useful for evaluating the yield value.
journal article
日本家政学会
2000-10
application/pdf
日本家政学会誌
10
51
905
912
日本家政学会誌
AN10040097
09135227
https://niigata-u.repo.nii.ac.jp/record/3627/files/51(10)_905-912.pdf
jpn