Time-Domain Reflectometry (TDR) and multivariate data analysis (PCA, Principal Component Analysis and PLS, Partial Least Square regression) were used in order to assess the albumen and yolk content in whole liquid egg products. Whole liquid egg products at 7 different yolk/albumen ratios were obtained from fresh brown eggs by mixing and then homogenizing albumen and yolk samples. Measurements were conducted by means of a device consisting in an oscilloscope, a sampling head with TDR function, a coaxial cable and a measurement probe. The total solids content (TS) of the mixture was also measured. Both time and frequency domain spectra appeared to contain information about the yolk percentage of the analysed liquid products. PLS models showed coefficient of determination values (R^2) up to 0.982 (cross validation) with residuals values for the prediction of the yolk content and TS lower than 1% and 0.5%, respectively.

Assessment of yolk/albumen ratio in whole liquid egg products by Time-Domain Reflectometry (TDR) method

BERARDINELLI, ANNACHIARA;RAGNI, LUIGI;CEVOLI, CHIARA;SILAGHI, FLORINA AURELIA;SIRRI, FEDERICO;MELUZZI, ADELE
2010

Abstract

Time-Domain Reflectometry (TDR) and multivariate data analysis (PCA, Principal Component Analysis and PLS, Partial Least Square regression) were used in order to assess the albumen and yolk content in whole liquid egg products. Whole liquid egg products at 7 different yolk/albumen ratios were obtained from fresh brown eggs by mixing and then homogenizing albumen and yolk samples. Measurements were conducted by means of a device consisting in an oscilloscope, a sampling head with TDR function, a coaxial cable and a measurement probe. The total solids content (TS) of the mixture was also measured. Both time and frequency domain spectra appeared to contain information about the yolk percentage of the analysed liquid products. PLS models showed coefficient of determination values (R^2) up to 0.982 (cross validation) with residuals values for the prediction of the yolk content and TS lower than 1% and 0.5%, respectively.
XIIIth European poultry conference
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A. Berardinelli; L. Ragni; C. Cevoli; F. Silaghi; F. Sirri; A. Meluzzi
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/91473
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