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Effects of pasteurization and frozen storage on the rheological behavior of liquid whole egg (LWE) were studied using a cone and plate viscometer. Homogenized LWE control and LWE heated at 60°C, 64°C or 68°C for 3.5 min were evaluated during 80 days storage at −24°C. Thixotropic behavior was observed in all frozen samples. Apparent viscosity increased with pasteurization and frozen storage. Unpasteurized LWE exhibited Newtonian behavior throughout storage. Pasteurized LWE flow properties changed from Newtonian to Bingham Plastic during storage. Identification of rheological parameters will help understand the molecular changes that occur during the processing and storage of LWE and help processors monitor LWE quality.
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Herald et al. (1989) studied this question.
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