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Determining Quality Factors of Eggs from Microwave Permittivity Measurements
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2007 ASAE Annual Meeting 076075.(doi:10.13031/2013.23459)
Authors: Samir Trabelsi, Wenchuan Guo, Stuart O Nelson, Deana R Jones
Keywords: Eggs, dielectric properties, open-ended-coaxial probe, storage, Haugh unit, yolk index, quality
Dielectric properties of albumen and yolk of eggs were measured at 24 oC over the frequency range from 10 MHz to 1800 MHz to monitor quality changes during a 5-week storage period at 15 oC. Quality factors such as Haugh unit, yolk index, moisture content and egg weight were also measured during the same period. On average, the Haugh unit, yolk index and egg weight decreased with time indicating quality deterioration. Albumen moisture content increased at first and then decreased after the third week of storage. The opposite trend was observed for the yolk moisture content. Correlations between these quality changes and corresponding measured dielectric properties over the storage period show potential for the use of dielectric measurement techniques for rapid assessment of egg quality.(Download PDF) (Export to EndNotes)