An automatic system for measuring dielectric properties of foods: Albumen, yolk, and shell of fresh eggs

An automatic measurement system for measuring temperature-dependent dielectric properties was developed to increase the efficiency of the measurement process. The system was able to measure dielectric properties of samples over a range of temperatures for several hours without human supervision. The system was used to measure the temperature-dependent dielectric properties of the albumen, yolk, and shell of fresh eggs collected within a day of laying. In general, the dielectric constants of all three egg components decreased with frequency, although the temperature dependence of the albumen and yolk was more complicated. The loss factor of all three components generally decreased with frequency and increased with temperature.