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

Yang, Na; Jin, Yamei; Wang, Haoyue; Duan, Xiang; Xu, Baocai; Jin, Zhengyu; Xu, Xueming

doi:10.1016/j.jfoodeng.2015.01.014

Cited by 11 publications

(6 citation statements)

References 16 publications

(13 reference statements)

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“…A similar result was observed in our previous study. 30,31,34 These results demonstrated the potential of U 0 S and l as indexes for the evaluation of the DD of chitosan. The correlations between U 0 S , l value, and DD were subsequently determined (Tables 2-5).…”

Section: Physicochemical Properties Of Chitosans With Various Ddssupporting

confidence: 54%

“…As a result, the change in DD caused variations in the U 0 S and l of the chitosan solution. However, it is important to note that the U 0 S values of eggs 30 and pickled cucumbers 31 slightly increased with frequency elevation. This difference might have been caused by specic physicochemical properties of the samples.…”

Section: Physicochemical Properties Of Chitosans With Various Ddsmentioning

confidence: 96%

“…Higher R 2 values (0.9001 < R 2 < 0.9701) and lower RMSE values (2.98% < RMSE < 5.45%) were obtained for the negative linear regressions of DD on U 0 S value when compared to those for the l value (0.8178 < R 2 < 0.9608; 3.42% < RMSE < 7.36%), suggesting that U 0 S value may be more effective than l value for the estimation of chitosan DD. Our previous study indicated that l value ts better for the evaluation of moisture content in eggs, 30 might have been caused by the different chemical compositions of the materials.…”

Section: As Shown In Tables 2 and 3 Correlation And Linear Regressiomentioning

confidence: 98%

“…Therefore, it is possible to use inducedelectrical parameter U 0 S to evaluate material characteristics. Our previous examinations have conrmed that physicochemical properties of liquid food can be estimated by determination of U 0 S value 30,31 and the induced-electrical detection system has a exible and affordable conguration compared to other electro-detection systems. However, there has been no research on the assessment of physicochemical characteristics of organic materials via measurements of induced-electrical properties by changing turns ratio and using a two-series coil.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Guo

Yang

et al. 2017

RSC Adv.

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Section: Physicochemical Properties Of Chitosans With Various Ddssupporting

confidence: 54%

Section: Physicochemical Properties Of Chitosans With Various Ddsmentioning

confidence: 96%

Section: As Shown In Tables 2 and 3 Correlation And Linear Regressiomentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Guo

Yang

et al. 2017

RSC Adv.

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“…In Section 3.1 of this paper, the researchers described how the impedance of preserved eggs was used to simulate the equivalent circuits for completely-and incompletely-gelled preserved eggs, which are shown in Figure 4c,d, respectively. The eggs here are equivalent to a series combination of a resistor, capacitor, and inductor, which can be expressed as Equation (6). The equation for an RLC resonance circuit (Equation (6)) is similar to the equation for a damped mechanical oscillation.…”

Section: Analysis Of the Decay Of The Circuit Transient Responsementioning

confidence: 99%

Nondestructive Detection of the Gel State of Preserved Eggs Based on Dielectric Impedance

Hsieh

Hung

et al. 2021

Foods

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After completing the production of preserved eggs, traditionally, the degree of gelling is judged by allowing workers to tap the preserved eggs with their fingers and sense the resulting oscillations. The amount of oscillation is used for the quality classification. This traditional method produces varying results owing to the differences in the sensitivity of the individual workers, who are not objective. In this study, dielectric detection technology was used to classify the preserved eggs nondestructively. The impedance in the frequency range of 2–300 kHz was resolved into resistance and reactance, and was plotted on a Nyquist diagram. Next, the diagram curve was fitted in order to obtain the equivalent circuit, and the difference in the compositions of the equivalent circuits corresponding to gelled and non-gelled preserved eggs was analyzed. A preserved egg can be considered an RLC series circuit, and its decay rate is consistent with the decay rate given by mechanical vibration theory. The Nyquist diagrams for the resistance and reactance of preserved eggs clearly showed that the resistance and reactance of gelled and non-gelled eggs were quite different, and the classification of the eggs was performed using Bayesian network (BN). The results showed that a BN classifier with two variables, i.e., resistance and reactance, can be used to classify preserved eggs as gelled or non-gelled, with an accuracy of 81.0% and a kappa value of 0.62. Thus, a BN classifier based on resistance and reactance demonstrates the ability to classify the quality of preserved egg gel. This research provides a nondestructive method for the inspection of the quality of preserved egg gel, and provides a theoretical basis for the development of an automated preserved egg inspection system that can be used as the scientific basis for the determination of the quality of preserved eggs.

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Electroanalysis of soluble solid content in orange juice at intermediate frequency

Zhou

Yang

2019

Food Measure

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

Cited by 11 publications

References 16 publications

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Nondestructive Detection of the Gel State of Preserved Eggs Based on Dielectric Impedance

Electroanalysis of soluble solid content in orange juice at intermediate frequency

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