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Effects of frequency on the electrical conductivity of whole shell egg components
Author(s) -
Kasler David R.,
Sastry Sudhir K.
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13056
Subject(s) - electrical resistivity and conductivity , shell (structure) , conductivity , eggshell , materials science , eggshell membrane , joule heating , ohmic contact , electrode , yolk , composite material , membrane , analytical chemistry (journal) , chemistry , electrical engineering , chromatography , ecology , food science , biochemistry , layer (electronics) , biology , engineering
Abstract In an attempt to investigate ohmic heating of shell eggs, the electrical conductivity of its components was determined. Whole shell eggs were split up into five major components including yolk, thin albumen, thick albumen, membrane, and shell. Each was individually tested to determine the effects of electric field frequency and temperature on electrical conductivity. Electrical conductivity of the liquid egg components show results similar to literature values. In the range of frequencies from 10 to 100,000 Hz, little or no frequency dependence was noted for electrical conductivity, with temperature being a far more significant variable. A modeling study for ohmic heating of whole eggs showed significant disagreement with experiment, due principally to inaccuracy in measurement of shell conductivity—accuracy was improved when using an eggshell conductivity that was far lower than the measured value. Nevertheless, despite the lack of significant ohmic heating effects, some current flow within eggs was noted. While data for liquid components may be considered reliable, methods for measuring electrical conductivity of low‐moisture, solid components such as eggshells need to be improved. Practical Applications We show the effects of frequency on the electrical conductivities of various shell egg components, in particular including the shell and shell membrane, and verify the accuracy of properties data with a heat transfer model. This work is useful for egg industry applications due to recent concerns about contamination with Salmonella , which has prompted research into alternative methods of in‐shell pasteurization of eggs.