Dielectric characterization of hen eggs during storage

Ragni, Luigi; Alshami, Ali; Mikhaylenko, Galina; Tang, Juming

doi:10.1016/j.jfoodeng.2007.02.063

Cited by 71 publications

(56 citation statements)

References 38 publications

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“…Dielectric properties changed during the storage period, but they did not correlate well with traditional quality factors for the eggs. Luigi Ragni et al (2007) investigated changes of the dielectric parameters of fresh hen eggs during storage for the development of a method to assess the main quality indices.…”

Section: Livestock and Fishery Producementioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.Keywords Electrical properties . Non-destructive . Measuring techniques . Dielectric constant . Loss factor . Thermal imaging technique . Food quality evaluationThe material investigation and moisture measurement using electromagnetic waves in wide spectrum serve for quality control and improvement in many branches like industry, forest and wood-working industry, civil engineering, agriculture, commerce and also foods e.g. for quality evaluation of meat, fruits, coffee etc (Hlavacova 2003; Venkatesh and Raghavan 2004). Non-destructive evaluation of quality based on constituents of fruits and vegetables has been successfully used (Chen et al. 1999;Jha et al. 2001;Kawano 1998). Electrical characteristics of agricultural materials have been of interest for many years (Nelson 2006) and are utilized in many areas of human activities. Techniques for non-destructive determination of quality and related characteristics of agricultural products are helpful to producers, handlers and processors . Permittivity and moisture can be closely correlated when water content is high. Knowledge of dielectric properties in partially frozen material is critical in determining the rates and uniformity of heating in microwave thawing. Electrical properties are important in processing foods with pulsed electric fields, ohmic heating, induction heating, radio frequency, and microwave heating. These properties are also useful in the detection of processing conditions or the quality of foods (Barbosa-Canovas et al. 2006). Considering ...

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Section: Livestock and Fishery Producementioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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“…Like conventional eggs, n-3 PUFAs enriched eggs are also highly perishable, whose freshness and quality start to decline as soon as laid by hens [8][9][10] and through the whole supply chain from poultry farm to consumers' dining table. Egg quality is further influenced by both extrinsic (such The sensor node is an integration of a microcontroller, an antenna with a 433 RF module, storage and clock chips, temperature and humidity sensors and power supply (Figure 2a).…”

Section: Introductionmentioning

confidence: 99%

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

Zhang

Yang

et al. 2017

Applied Sciences

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Omega-3 polyunsaturated fatty acids (n-3 PUFAs) enriched eggs are popular for their enrichment of PUFAs, but their freshness and quality are prone to decline with time, particularly if storage conditions are not well maintained. Home storage is the last but a neglected important tach in eggs supply chain, but few studies are available on the egg storage in the home stage. This study aimed to evaluate the internal quality change of both n-3 PUFAs enriched and conventional eggs by simulating eggs stored at consumers' home in refrigeration and under room temperature. The egg quality indices (Haugh unit, yolk index, weight, and albumen pH) were adopted and analyzed for both storage conditions. Wireless sensor network (WSN) was used for real-time monitoring of the temperature and humidity during storage. The results showed that temperature, humidity and time of storage all have an influence on the freshness of both n-3 PUFAs enriched and conventional eggs and there is no significant difference happened to n-3 PUFAs enriched eggs and conventional eggs. Refrigeration can decelerate the quality deterioration of both n-3 PUFAs enriched and conventional eggs and consumers should be educated about how to maintain the internal quality of eggs during home storage.

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“…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

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Dielectric characterization of hen eggs during storage

Cited by 71 publications

References 38 publications

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

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

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