Dielectric Properties and Heating Rates of Egg Components Associated with Radio Frequency and Microwave Pasteurization.

Foods · 2025 · PMC12523356 · PMID 41097457

Europe PMC DOI

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an increasing trendno p-value reported

The dielectric loss factor of eggshell at frequencies of 13.56, 27.12, 40, 915, and 2450 MHz shows an increasing trend with increasing temperature.

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a decreasing trendno p-value reported

The dielectric loss factor of egg white and yolk both show a decreasing trend with increasing frequency.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.