Rheological Properties of Liquid Egg Products (LEPS)

Functional and rheological properties of liquid whole egg after pulsed electric field treatment

The aim of the work was determination of functional and rheological properties of liquid whole egg (LWE) after pulsed electric field (PEF) treatment. LWE was obtained from eggs of 27 weeks old layer hens Tetra SL. Parameters of PEF treatment were chosen according earlier experiment results where significant reduction of microflora was observed (32,89 kV/cm and 20, 60, 100 pulses). It was conclu...

Rheological Properties of Bent-Core Liquid Crystals

We show that bent-core liquid crystalline materials exhibit non-Newtonian flow in their optically isotropic liquid phase. We conjecture that this behavior is due to the existence of nanostructured, fluctuating clusters composed of a few smectic-like layers. Shear alignment of these clusters explains the shear thinning observed in bent-core liquid crystals having either a nematic phase or nonmod...

Rheological properties of a reentrant nematic liquid crystal.

We report experimental studies on small angle light scattering (SALS), and rheodielectric and electrorheological properties of a binary mixture of octyloxy cyanobiphenyl and hexyloxy cyanobiphenyl liquid crystals. The mixture exhibits nematic (N) to smectic-A (SmA) phase transitions, and then again to a reentrant nematic (N(R)) phase transition. Rapid shear thinning in the quenched samples in t...

ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs

Rheological Properties of Chocolate Pistachio

This research aimed to assess and determine rheological properties of chocolate pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperaturesof 45 ºC, 65 ºC after 3 and 5 hours of processing. These products were found to exhibit nonNewtonian, pseudo-plastic behavior at all treatments. Apparen...