Dielectric properties of egg whites and whole eggs as influenced by thermal treatments

Wang, Jian; Tang, Juming; Wang, Yifen; Swanson, Barry G.

doi:10.1016/j.lwt.2009.02.018

Cited by 57 publications

(41 citation statements)

References 30 publications

(44 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The influence of temperature on ε″ was minimal between about 600 and 1000 MHz. Similar frequency-dependent dielectric loss factors at investigated temperatures were also found at other protein contents in this study and were also reported in other food materials, such as egg (Wang et al 2009) and fruit tissues (Nelson 2003).…”

Section: Effect Of Frequency On Dielectric Propertiessupporting

confidence: 90%

See 1 more Smart Citation

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Zhu

Guo

Jia

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

To understand the effect of protein content on dielectric properties (dielectric constant ε′ and dielectric loss factor ε″) of raw milk and to provide information for developing protein content detector being suitable for routine laboratory analysis or real-time quality monitoring, the values of ε′ and ε″ of raw cow's milk with the protein content of 3.21-7.12 % were measured over the frequency range from 10 to 4500 MHz at temperatures from 25 to 75°C by using a vector network analyzer and an open-ended coaxial-line probe. The results showed that the ε′ decreased with increasing either frequency or temperature. ε″ decreased linearly with frequency in a log-log plot at low frequency end and had minimums at about 2000-3500 MHz. The minimums increased with temperature. Below about 600 MHz, ε″ increased with increasing temperature and decreased above 1000 MHz. ε′ increased linearly with an increase of protein content below about 150 MHz and decreased linearly above 600 MHz, and ε″ increased linearly with increasing protein content over full investigated frequency range. The developed third-order polynomial models could describe the dielectric properties of raw cow's milk as functions of protein content and temperature at a given frequency exactly. If the dielectric properties and temperature of milk can be obtained, its protein content could be sensed.

show abstract

Section: Effect Of Frequency On Dielectric Propertiessupporting

confidence: 90%

“…The relationship was exhibited at low frequency end in Fig. 3 and was also noted at other foods with high moisture content, such as grape juice (García et al 2001), fruit pulp (Guo et al 2011b), milk , egg (Wang et al 2009), and meat (Wang et al 2008). …”

Section: Effect Of Frequency On Dielectric Propertiesmentioning

confidence: 52%

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Zhu

Guo

Jia

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…At high temperatures, due to high solid content in the yolk, the thermal energy may render several ions free, which may contribute to the increased loss of energy. Ionic conductance has been proven to play a major role at RF while water molecules affect dielectric properties at higher frequencies [23]. Determining their ionic conductance may help in proving the above hypothesis.…”

Section: Dielectric Properties Of the Egg Componentsmentioning

confidence: 98%

Effect of Radiofrequency Heating on the Dielectric and Physical Properties of Eggs

Kannan¹,

Dev²,

Gariépy³

et al. 2013

PIER B

View full text Add to dashboard Cite

Abstract-Eggs are one of the most nutritious foods available in nature. This rich nutritive environment attracts microbes to invade, feed and multiply. Salmonella enteritidis is one such microbe that is highly pathogenic and is the causative agent for the disease salmonellosis. To ensure safety of eggs, processing them without affecting their unique physical properties is essential. In this study, the impact of radiofrequency (RF) heating on the dielectric properties (dielectric constant and dielectric loss factor) of the egg at varying temperatures (5 • C-56 • C) and frequency (10 MHz-3 GHz) is evaluated. This study on the dielectric parameters is essential to devise a better heating paradigm wherein there is minimal detrimental effect to the egg components. Based on the dielectric study, the heating process parameters were determined. The effect of such heat treatment on the physical properties viz. Viscosity, foam density, foam stability and turbidity of the egg white were also studied. This study was conducted to provide sufficient literature and experimental background for employing RF in pasteurization of in-shell eggs. This study showed that if careful process parameter optimization and meticulous equipment design is done, RF heating can be successfully employed to pasteurize in-shell eggs.

show abstract

“…The high-temperature probe was then connected to the impedance analyzer through a high-temperature coaxial cable. The probe was calibrated with air, short circuit, and deionized water (Wang et al, 2009b). During the probe calibration, the probe, sample holder, and short were all placed inside the micro-climatic chamber to maintain them at the specific calibration temperature.…”

Section: Dielectric Properties Measurementmentioning

confidence: 99%

“…Generally, the dielectric properties of food materials vary with composition, moisture, temperature, frequency, and storage time (Ryynänen, 1995;Sosa-Morales et al, 2010). Several researchers have measured the dielectric properties of various food products, such as salmon fillets (Wang et al, 2008), chicken breast muscle (Zhuang et al, 2007), egg whites and whole eggs (Wang et al, 2009b), hen eggs (Ragni et al, 2007), whey protein gel (Nelson and Bartley, 2000;Wang et al, 2003), fruits and vegetables (Guo et al, 2011;Tran et al, 1984), grape juice and wine (Garcıá et al, 2004), macaroni and cheese dinner preparation, ground whole-wheat flour, and apple juice Bartley, 2000, 2002). However, most of the food samples were measured only in the thawed state.…”

mentioning

confidence: 99%

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

Chen¹,

Pitchai²,

Birla³

et al. 2013

Trans.ASABE

View full text Add to dashboard Cite

Dielectric properties of egg whites and whole eggs as influenced by thermal treatments

Cited by 57 publications

References 30 publications

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Effect of Radiofrequency Heating on the Dielectric and Physical Properties of Eggs

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

Contact Info

Product

Resources

About