1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

A Rheological Study of Lemon Curd Made of Frozen-thawed Liquid Egg Yolk

Karina I. Hidas 1, Anna Visy 1, Ildikó Cs. Nyulas-Zeke 1, László Friedrich 1, Annamária Barkó 1, Gergely Illés 2, and Csaba Németh 3
1. Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
2. Institute of Animal Husbandry, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
3. Capriovus Ltd., Szigetcsép, Hungary
Abstract—In this study, we examined the industrial usability of frozen and thawed liquid egg yolk (LEY) by preparing lemon curd samples. Therefore, LEY frozen at-18°C was used to make lemon curd samples. LEY was stored for 90 days at -18°C and it was thawed with two different methods (in 2 hours, 35°C and in 24 hours, 5°C) on measurement days (day 1, 7, 14, 30, 60 and 90). After thawing of LEY samples, lemon curd samples were made by adding liquid egg white, butter, lemon juice and sugar. Ingredients were mixed by constant whisking over the steam of hot water. After that, butter was also added to the cream and it was cooled to 20°C. Rheological parameters of the lemon curd samples were examined with rotational rheometer. Shear stress data were recorded by increasing, than by decreasing shear rate values in the range of 10-1000 1/s. Herschel-Bulkley model was fitted to the flow curves of decreasing shear rate. Based on our measurements, we found that the thawing method of frozen liquid egg yolk does not affect the rheological properties of lemon curd made of them, but the length of the frozen storage does.
 
Index Terms—rheological properties, lemon curd, freezing, liquid egg yolk, thawing method, flow curve

Cite: Karina I. Hidas, Anna Visy, Ildikó Cs. Nyulas-Zeke, László Friedrich, Annamária Barkó, Gergely Illés, and Csaba Németh, "A Rheological Study of Lemon Curd Made of Frozen-thawed Liquid Egg Yolk," International Journal of Food Engineering, Vol. 7, No. 1, pp. 7-11, June 2021. doi: 10.18178/ijfe.7.1.7-11

Copyright © 2021 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
Array
Copyright © 2017-2020 International Journal of Food Engineering, All Rights Reserved
E-mail: ijfe@ejournal.net