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

作者：Ragni Luigi; Berardinelli Annachiara^*; Cevoli Chiara; Sirri Federico

来源：Journal of Food Engineering, 2011, 107(2): 179-185.

DOI：10.1016/j.jfoodeng.2011.06.026

• Electrical properties
• Liquid whole egg products
• Total solids content
• Fat content

In the present research, a method based on admittance measurements able to assess total solids and fat contents (%) in nine different liquid whole egg products was set up. By means of a tetrapolar platinum cell connected to a signal conditioning circuit, an alternating current generator and a data acquisition system, the effect of 15 different combinations of frequencies of the oscillating field (10, 100, 500, 1000 and 5000 Hz) and input voltage levels (1, 1.5 and 2 V) on the estimation of the total solids and fat contents were analyzed. The influence of the temperature solution on the electrical measurements was also assessed. The best estimations were obtained at 1000 Hz and 1 V (R(2) = 0.998; SE = 0.14%) for the total solids content and at 5000 Hz and 1 V (R(2) = 0.995; SE = 0.19%) for the fat content. For both parameters, the measurements conducted at 10 Hz appeared affected by the polarization occurring at the electrodes-solution interface. The admittance of the liquid whole egg products linearly increased with the temperature, and a temperature coefficient theta at 20 degrees C of about 2.1 was calculated. These excellent results encourage an industrial application of the technique for a rapid and economic assessment of the total solids and fat contents in the liquid egg products.

• 出版日期2011-12