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Nondestructive Detection of the Gel State of Preserved Eggs Based on Dielectric Impedance
After completing the production of preserved eggs, traditionally, the degree of gelling is judged by allowing workers to tap the preserved eggs with their fingers and sense the resulting oscillations. The amount of oscillation is used for the quality classification. This traditional method produces...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916925/ https://www.ncbi.nlm.nih.gov/pubmed/33670183 http://dx.doi.org/10.3390/foods10020394 |