Fluid dynamics of liquid egg products.

The rheological behavior of liquid egg products (egg yolk, egg white, and whole liquid egg) was studied using a concentric cylinder viscometer. Eggs of three poultry specimens were used: hen (Isa Brown), Japanese quail (Coturnix japonica), and goose (Anser anser f. domestica). Rheological behavior was pseudoplastic and flow curves fitted by the power law model (Herschel-Bulkley and Ostwald-De Waele). The meaning of rheological parameters on friction factors and velocity profiles during flow of liquid egg products in tube has been shown.