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

This study was aimed to establish a detecting system based on transformer method to evaluate moisture content and conductivity of egg albumen and yolks during storage. Results showed that the decrease in impedance of albumen and yolk resulted in the increase in the secondary terminal voltage during the eggs' storage. Terminal voltage positively correlated with electric conductivity, regardless of frequency. The highest linear coefficient of determination (0.9955) between moisture content of yolk and terminal voltage at 50 Hz was observed. Exponential correlations emerged between the eggs' conductivity and terminal voltage, with highest coefficient of determination (R2 = 0.8311 for albumen, R2 = 0.9772 for yolk) at 200 Hz and 400 Hz, respectively. The correlations obtained in frequencies ranging from 50 to 400 Hz at 10 V laid the foundation for a method of evaluating moisture content and conductivity in albumen and yolks. Results facilitate an alternative application of the technique for rapid evaluation of the quality indices of liquid food products.