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Reologické vlastnosti žloutků slepičích vajec v průběhu skladování
 Pavková, Lucie
The thesis deals with the influence of storage time on particular physical and rheolo-gical properties of a yolk of chicken eggs. Monitored eggs were stored at 6 °C for 8 weeks. The thesis describes the influence of storage time on physical characteristics of a whole egg, such as weight and shape index. As expected, the weight loss of chicken eggs was demonstrated during eight weeks storing. Egg yolk (colour, height, width, weight, index and density) was also described and evaluated in detail. According to our estimates, there are no significant changes in weight during yolk storing. But yolk index is distinctly decreased. During the final part of monitoring rheological properties were evaluated - apparent viscosity, time dependence of viscosity and dependence of shear stress on the shear rate (flow curves). The experiments have proved Newtonian behaviour of egg yolk throughout the storage. The storage time has also clear impact on flow properties of yolk. The results of each experiment were modelled using the power law (Ostwald-de Waele) model.
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