Table 4 Physical properties and kinetics data of eggs

From: Periodic cooking of eggs

 

ki [Wm−1K−1]

ρi [kgm−3]

\({c}_{{p}_{i}}\) [Jkg−1K−1]

Ai [s−1]

\({E}_{{a}_{i}}\) [J]

Yolk

0.0008T + 0.395

− 0.0023T2 − 0.1386T + 1037.3

3120

2.72 ⋅ 1050

3.443 ⋅ 105

Albumen

0.0013T + 0.5125

− 0.0041T2 − 0.0115T + 1043.3

3800

4.85 ⋅ 1060

4.185 ⋅ 105

  1. Physical properties (thermal conductivity ki, density ρi, specific heat \({c}_{{p}_{i}}\)) and kinetics data (pre-exponential factor Ai and activation energy \({E}_{{a}_{i}}\)) of both yolk and albumen. Data were taken from ref. 23 and ref. 12.
Back to article page