鸭蛋腌制前后于低频波段的阻抗特性研究
详细信息Study on impedance characteristics of salted duck egg at low frequency
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摘要: 盐分、出油率和硬化率是反映咸蛋品质的主要指标,通过研究鸭蛋腌制过程中蛋清和蛋黄在低频区域100Hz～12MHz的阻抗特性与理化指标的相关性来提供一套可行的检测方法。分析了腌制前后蛋清和蛋黄的主要蛋白质种类并建立了等效电路,对其阻抗特性曲线Bode图、复导纳图、实部虚部图进行拟合,确定了蛋清和蛋黄腌制前后特征频率的变化以及各自可能的散射类型;发现在102Hz频率下鸭蛋腌制过程中的盐分含量、出油率和硬化率变化与阻抗幅值有较显著的回归特性。Abstract: Salt, oil yielding rate and hardening rate are the main indicators reflecting the salted egg quality.Based on the study of impedance characteristics and physical and chemical property of duck egg white and yolk at low frequency range of 100Hz～12MHz in the process of salting, a feasible test method was developed.Protein species of duck egg white and yolk before and after salting was analyzed and its equivalent circuit was established. The reference value of various protein resistance and capacitance were obtained by curve fitting of bode plot, complex admittance plot and real part and imaginary part plot.Changes of characteristic frequency of duck egg white and yolk before and after salting as well as their possible scattering type were determined.It was found that there was a significant regression characteristic between impedance amplitude and salt content, oil yielding rate and hardening rate in the process of salting at 102Hz.
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