Admittance measurements to assess the total solids and fat contents in liquid whole egg products

Evaluation of conductivity and moisture content of eggs during storage by using transformer method

“…Therefore, measurements of electrical parameters are widely used in albumen and yolk research to evaluate egg quality. Ragni et al (2011) studied a method based on admittance measurements for assessing total solid and fat content in nine liquid whole-egg products by analyses of the regression models at different frequencies and input voltages. Berardinelli et al (2011) also assessed total solid and fat contents in liquid whole-egg products by electrical conductivity measurements.…”