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Journal of Food Engineering 74 (2006) 186190
www.elsevier.com/locate/jfoodeng
Received 2 December 2002; received in revised form 13 November 2004; accepted 3 January 2005
Available online 23 May 2005
Abstract
Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white
and yolk blends, were determined as aected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass),
respectively. Polynomial models tted the experimental data very well, showing a linear relationship both for temperature and water
content.
2005 Published by Elsevier Ltd.
TPP of foods are eective in contrast to models derived 2.2. Apparatus and procedure
from theoretical bases. Since chemical composition and
temperature can strongly aect TPP of foods, these vari- Liquid egg products density was determined by
ables are commonly taken into account to develop the applying the picnometric method (Constenla et al.,
above mentioned mathematical functions (Becker & 1989), in triplicate. The sample kept in a 25 ml standard
Fricke, 1999; McMinn & Magee, 1998; Suk & Santi, volumetric pycnometer was weighed using an analytical
1997; Nesvadba & Eunson, 1984; Minim, Coimbra, balance with a give uncertainty of 0.0001 g (Mettler
Minim, & Telis-Romero, 2002). AB204, NY, USA). The pycnometer was previously cal-
TPP studies have been reported for several liquid ibrated with distilled water at each temperature studied.
foods, such as juices (Choi & Okos, 1983; Constenla, Both heat capacity and thermal conductivity were
Lozano, & Crapiste, 1989; Telis-Romero, Telis, Gabas, determined using an equipment composed by a water
& Yamashita, 1998), yogurt (Suk & Santi, 1997), milk thermostatic bath with a stability of 0.05% (Marconi
(Minim et al., 2002; Reddy & Datta, 1994), and coee MA-184, Sao Paulo, Brazil) and a cylindrical cell, with
extract (Telis-Romero, Gabas, Polizelli, & Telis, 2000). the liquid being tested lling the annular space between
However, TPP data for liquid egg products are very two concentric cylinders. The cell was immersed in the
scarce in the literature. Therefore, this paper presents thermostatic bath and cell calibration was performed
experimental values of q, Cp and j for liquid egg prod- using distilled water and glycerin. Details of this meth-
ucts covering an extensive range of temperature and od, cell calibration and experimental tests can be found
water content, and also a simplied empirical correla- elsewhere (Minim et al., 2002; Telis-Romero et al., 2000;
tion developed to predict these properties, easy to use Telis-Romero et al., 1998; Bellet, Sangelin, & Thirriot,
in computational calculus. 1975; Dickerson, 1965). The power input to the heater
resistance was supplied by a laboratory DC power (Min-
ipa MPS-3006D, Sao Paulo, Brazil), allowing to adjust
2. Experimental section the current with a stability of 0.05%. An HP data logger
model 75.000-B with an HPIB interface and an HP PC
2.1. Materials running a data acquisition program written in IBASIC
monitored the temperatures with an accuracy of 0.6 K.
Under aseptic conditions, samples of white egg, Heat capacity was measured under unsteady state
yolk, and blends of white and yolk were prepared conditions and thermal conductivity under steady state
and quantied using fresh shell eggs less than 24 h of conditions (Minim et al., 2002; Telis-Romero et al.,
lay, purchased from a local ranch (Marlia, Sao Paulo, 2000; Telis-Romero et al., 1998).
Brazil). They were hand broken and the white carefully
separated from the yolk. White and yolk blends were
prepared using an analytical balance with a give uncer- 3. Results and discussion
tainty of 0.0001 g (Mettler AB204, NY, USA) and
weighing parts of white and yolk in the proportions Tables 24 showed the experimental data for q, Cp
shown in Table 1. The mixture was stirred very slowly, and j of liquid egg products respectively, at tempera-
at room temperature, for 3 min to reduce incorporation tures varying from 273 to 311 K and water concentra-
of air bubble and degassed in a centrifuge (Phoenix, tions from 51.8 to 88.2% (mass). The thermophysical
Sao Paulo, Brazil). The water content of the liquid properties of liquid egg products were measured in trip-
egg products were varied in the range of 51.8 to licate for each value of temperature and water content.
88.2% (mass) by blending white and yolk in dierent The highest observed standard deviation values were
proportions. 0.221 kg/m3, 0.012 J/g K and 0.003 W/m K for density,
Statistical analyses were performed using the GLM specic heat and thermal conductivity, respectively.
procedure while tted functions were obtained by the The TPP values were correlated using a linear poly-
REG procedure from the SAS statistical package (SAS nomial model represented by Eq. 1. According to Fikin
institute Inc., 1999). The suitability of the models was and Fikin (1999), the inuence of the dierent solid
evaluated by using the coecient of determination components of foods on TPP is usually negligible and
(R2), level of signicance (p), and residual analysis. the food material can be seen as a system formed by only
two components, water and solids. Our results conrm
the suitability of this assumption.
Table 1
Compositions of egg white and yolk blends P a bT cW w 1
White (%) 100 80 60 40 20 0 where P is the thermophysical property, T is the temper-
Yolk (%) 0 20 40 60 80 100 ature (K) and Ww is the water content in mass fraction.
Water (%) 88.2 80.9 73.6 66.4 59.1 51.8
The values of the tted constants a, b and c for each
188 J.S.R. Coimbra et al. / Journal of Food Engineering 74 (2006) 186190
Table 2
Density (q, kg m3) of liquid egg products
Ww Temperature (K)
273 275 278 281 285 291 295 298 301 307 311
0.518 1143.5 1135.7 1138.3 1134.3 1134.3 1127.4 1138.9 1131.0 1135.0 1131.2 1126.1
0.591 1103.5 1103.2 1107.3 1111.4 1106.3 1114.4 1104.9 1109.0 1113.0 1112.1 1111.6
0.664 1087.2 1088.4 1092.3 1087.5 1095.7 1086.2 1090.0 1093.9 1093.5 1092.6 1087.7
0.736 1071.2 1070.9 1069.1 1071.5 1072.4 1071.5 1069.6 1067.7 1067.3 1066.5 1065.9
0.809 1049.0 1053.0 1060.9 1052.1 1055.8 1050.7 1050.2 1046.9 1050.7 1047.1 1047.9
0.882 1032.4 1032.1 1023.4 1023.0 1026.6 1029.9 1025.2 1033.0 1024.4 1027.7 1031.2
Table 3
Heat capacity (Cp, J g1 K1) of liquid egg products
Ww Temperature (K)
273 275 278 281 285 291 295 298 301 307 311
0.518 2.575 2.612 2.718 2.614 2.621 2.664 2.714 2.679 2.739 2.732 2.772
0.591 2.786 2.779 2.913 2.798 2.801 2.841 2.890 2.850 2.910 2.895 2.934
0.664 2.962 2.987 2.964 3.005 2.994 3.024 3.058 3.035 3.076 3.071 3.099
0.736 3.165 3.163 3.184 3.176 3.202 3.204 3.229 3.214 3.244 3.242 3.263
0.809 3.346 3.364 3.345 3.374 3.363 3.382 3.404 3.385 3.414 3.407 3.425
0.882 3.551 3.539 3.665 3.539 3.530 3.552 3.588 3.539 3.590 3.557 3.584
Table 4
Thermal conductivity (kW m1 K1) of liquid egg products
Ww Temperature (K)
273 275 278 281 285 291 295 298 301 307 311
0.518 0.407 0.403 0.403 0.400 0.399 0.397 0.396 0.393 0.393 0.390 0.389
0.591 0.433 0.435 0.433 0.430 0.429 0.428 0.428 0.424 0.426 0.421 0.421
0.664 0.481 0.464 0.467 0.459 0.459 0.458 0.461 0.453 0.459 0.452 0.453
0.736 0.493 0.498 0.493 0.494 0.491 0.490 0.493 0.486 0.490 0.485 0.486
0.809 0.541 0.526 0.529 0.522 0.522 0.522 0.525 0.518 0.522 0.517 0.518
0.882 0.554 0.560 0.555 0.552 0.551 0.552 0.558 0.547 0.555 0.547 0.550
property were determined by regression, as shown in of linear decrease of q (Table 2) was observed with the
Table 5. All tted functions presented R2 values higher rise of both temperature and egg white fraction in the
than 0.98 and p lower than 0.0001. The good agreement blends, and consequently of Ww. Changes in the vari-
between calculated and experimental values is shown in ables studied may inuence q due to the specic volume
Figs. 13, with the residual analysis for q, Cp and j of the multicomponent solution as well as due to the
(R2 > 0.98 for all cases). Scarce values of q for whole solid concentration of mixtures which are directly
egg (1080.0 kg m3), white (1035.0 kg m3) and yolk aected by them (Constenla et al., 1989).
(1035.0 kg m3), and of Cp for whole egg Data of Cp (Table 3) and j (Table 4) showed a ten-
(3.23 kJ kg1 K1) were found in the literature (ASH- dency of linear decrease with the increase of both
RAE, 1994). temperature and egg yolk fractionand consequently
The TPP show a marked inuence of Ww on q,Cp and of Wwin the blends. Other researchers observed simi-
j, as compared with the temperature eect. A tendency lar inuence of temperature and concentration on
Table 5
Coecients of equation 1
P a b c R2
3
q/kg m 1295.72 7.5361 0.0559 0.0242 284.43 2.533 0.988
Cp/J g1 K1 0.668 0.0792 0.0025 0.0001 2.4429 0.0268 0.989
j/W m1 K1 0.276 0.0078 0.0004 0.0001 0.4302 0.0024 0.996
J.S.R. Coimbra et al. / Journal of Food Engineering 74 (2006) 186190 189
1100
1080 4. Conclusions
3.20 Acknowledgement
2.60 References
2.60 2.80 3.00 3.20 3.40 3.60
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