The whole egg was heated by ohmic heating at frequency of 20kHz. A part of egg white became clouded and the protein denaturation was confirmed. The region which became clouded was a dense egg white that exists around the yolk. On the other hand, the temperature rise was small though the whole yolk enclosed by the dense egg white and the liquid egg white was the central part between two electrodes. The temperature dependencies of impedance of the egg components were measured by using a LCR meter at 20kHz with varied temperature of 30°C, 40°C, 50°C, 60°C and 70°C. The impedance of egg white and yolk has become small with the temperature rise and the temperature dependency of impedance was able to be confirmed. On the other hand, the impedance of both dense egg white and liquid egg white were small. Moreover, there is little temperature dependence in egg white. When the measurement frequency at 50kHz, the impedance of the whole yolk has increased remarkably, though that of yolk and egg white didn't change. It was thought that a big difference in the electrical property between egg white and yolk affected the characteristic in the ohmic heating of the whole egg.
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