Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields

Figures & data

Table 1 Proximate composition of liquid food product.[20]

	Composition
Products	pH	Water(g)	Protein(g)	Carbohydrate(g)	Fat (g)	Organic acids(g)	Minerals(g)
Egg white	7.8	87.30	11.10	0.70	0.20	–	0.70
Whole egg	8.1–8.3	74.10	12.90	0.70	11.20	–	1.10
Yolk	6.4	50.00	16.10	0.30	31.90	–	1.70
Orange juice	3.8	88.10	0.65	9.40	0.18	1.18	0.37
Pineapple	3.5	86.10	0.40	11.36	0.10	0.72	0.20
Apple juice	3.6	88.10	0.07	11.06	–	0.77	0.41
The nutrient amount is given in gram (g) per 100 g of material.

Figure 1 Experimental setup for the determination of electrical conductivity of liquid food products.

Figure 2 Electrical conductivity of liquid egg products versus temperature. Experiments were carried on four liquid egg samples at temperatures varying from 5 to 55°C. Whole egg, 24.54% solids (▴); Whole egg, 15.64% solids (▪); Egg white (♦); Yolk (•).

Figure 3 Electrical conductivity of fruit juices versus temperature. Experiments were carried on three fruit juice samples at temperatures varying from 5 to 55°C. Orange juice (♦); Apple juice (▴); Pineapple juice (•);

Table 2 Product equations correlation of electrical conductivity (σ) and temperature (T).

Product	Regression equation	R^2
Egg white	σ = 0.0133T + 0.3729	0.9983
Whole egg (II)	σ = 0.0119T + 0.3482	0.9976
Whole egg (I)	σ = 0.0107T + 0.296	0.9966
Yolk	σ = 0.008T + 0.1704	0.9978
Apple juice	σ = 0.0046T + 0.1067	0.9978
Pineapple juice	σ = 0.0068T + 0.1546	0.9978
Orange juice	σ = 0.008T + 0.1912	0.9960

Souci , S.W. , Fachmann , W. and Kraut , H. 1994 . Food composition and nutrition tables , London : CRC Press .

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