高圧処理した卵黄の流動特性

• 小谷 スミ子

  新潟大学教育人間科学部

• 宮本 勲

  東機産業 (株)

• 香西 みどり

  お茶の水女子大学生活科学部

• 畑江 敬子

  お茶の水女子大学生活科学部

• 島田 淳子

  昭和女子大学大学院生活機構研究科

書誌事項

タイトル別名

• Rheological Properties of Egg Yolk Subjected to High Hydrostatic Pressure.
• コウアツ ショリ シタ ランオウ ノ リュウドウ トクセイ

抄録

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^-1-10³ s^-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× 10³Pa·s^-1) was larger than that of egg yolk pressurized at 100 MPa (0.09 × 10³Pa·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.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 51 (10), 905-912, 2000

  一般社団法人 日本家政学会

キーワード

• 高圧
• 卵黄
• 流動特性
• チキソトロピー
• ばね緩和
• 降伏値

詳細情報

• CRID: 1390282681310047744
• NII論文ID: 110003168862
• NII論文ID: 10019651436
• NII書誌ID: AN10040097
• DOI: 10.11428/jhej1987.51.905
• ISSN: 18820352
• ISSN: 09135227
• HANDLE: 10191/8467
• NDL書誌ID: 5525038
• Web Site: https://niigata-u.repo.nii.ac.jp/records/3627
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5525038
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10582408
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可