Rheological characteristics of processed whole egg

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Abstract
Summary. Flow curves determined with a rotational Viscometer have shown that unfrozen raw and pasteurized liquid whole egg are Newtonian fluids and that thawed frozen whole egg is pseudo‐plastic. For the latter a useful value for comparative purposes may be obtained by calculating the apparent viscosity at a selected low rate of shear. Some preliminary results illustrate the very large difference in viscosity between unfrozen egg and thawed frozen egg.

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