Storage effects on dielectric properties of eggs from 10 to 1800 MHz.
The dielectric constant and loss factor of egg albumen and egg yolk over the frequency range from 10 to 1800 MHz were measured at 24 degrees C at weekly intervals during 5-wk storage at 15 degrees C. Moisture and ash contents of albumen and yolk, as well as Haugh unit and yolk index, were also measured. The dielectric constant and loss factor of albumen were higher than those of yolk. Linear relationships were evident between the log of frequency, below about 1000 MHz, and the log of loss factor of albumen as well as that of yolk. The dielectric constants of albumen and yolk at 10 MHz were lower than those of fresh albumen and yolk when eggs were stored at 15 degrees C for 1 wk. However, after 2 wk in storage these dielectric constants rose and remained at higher levels for the rest of the 5-wk period. At frequencies of 100 MHz and higher, the dielectric constant was essentially constant during the entire storage period. Storage had much less influence on the loss factor of either albumen or yolk. In general, the moisture content and ash content of albumen and yolk decreased slightly as eggs aged. The moisture content of yolk increased somewhat with storage, and there was a corresponding decrease in albumen moisture content. The freshness qualities, Haugh unit and yolk index, also decreased as eggs aged. No obvious correlation between dielectric properties and moisture content, ash content, Haugh unit, or yolk index was observed.
Guo
W
W
College of Mechanical and Electronic Engineering, Northwest Agriculture and Forestry Univ., Yangling, China.
Trabelsi
S
S
Nelson
S O
SO
Jones
D R
DR
D004529:Egg White / Q000737:chemistry*; D004530:Egg Yolk / Q000737:chemistry*; D004531:Eggs / Q000032:analysis* / Q000592:standards*; D017097:Electric Impedance; D005519:Food Preservation / Q000379:methods*; D013696:Temperature; D013997:Time Factors