The front configuration photopyroelectric method has been used to determine, in a nondestructive fashion, thermal effusivity of the yolk and the white of eggs of several bird species as well as of the blends of a single egg yolk and egg white (also called liquid eggs) of different avian eggs. Statistically significant differences in thermal effusivity of egg whites were observed in ten out of twenty-one comparisons made. However, in the case of egg yolks, the differences were observed in twenty among twenty-one comparisons carried out. These observations are related to a varying fat content of egg yolk and a large amount of water found in egg white. The effusivity of the blends prepared from yolks and eggs varies because the contents of the yolk and white in avian eggs differ.
|Number of pages||5|
|Journal||Food Technology and Biotechnology|
|Publication status||Published - 2012|
Szafner, G., Bicanic, D. D., Kovacsne, K., & Doka, O. (2012). Direct measurement of thermal effusivity of avian eggs and theur constituents: A photopyroelectric study. Food Technology and Biotechnology, 50(3), 350-354. https://edepot.wur.nl/238886