Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Eissa, Ayman H. Amer

doi:10.1016/j.jfoodeng.2009.02.011

Cited by 18 publications

(5 citation statements)

References 33 publications

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“…The shell dynamic stiffness was also significantly ( P < 0.05) affected by the hot water immersion process (Table ). Shell dynamic stiffness has been identified as an indicator of potential shell cracking during egg processing and transportation (Bain and others ; Amer Eissa ). Initially, this non‐destructive testing technology was developed as a screening tool for detection of fertility early in incubation (personal communication).…”

Section: Resultsmentioning

confidence: 99%

Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality

Geveke

Gurtler

Jones

et al. 2016

Journal of Food Science

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Thermal inactivation kinetics of heat resistant strains of Salmonella Enteritidis in shell eggs processed by hot water immersion were determined and the effects of the processing on egg quality were evaluated. Shell eggs were inoculated with a composite of heat resistant Salmonella Enteritidis (SE) strains PT8 C405, 2 (FSIS #OB030832), and 6 (FSIS #OB040159). Eggs were immersed in a circulating hot water bath for various times and temperatures. Come-up time of the coldest location within the egg was 21 min. SE was reduced by 4.5 log at both hot water immersion treatments of 56.7 C for 60 min and 55.6 °C for 100 min. Decimal reduction times (D-values) at 54.4, 55.6, and 56.7 °C were 51.8, 14.6, and 9.33 min, respectively. The z-value was 3.07 °C. Following treatments that resulted in a 4.5 log reduction (56.7 °C/60 min and 55.6 °C/100 min), the surviving population of SE remained static during 4 wk of refrigerated storage. After processing under conditions resulting in 4.5 log reductions, the Haugh unit and albumen height significantly increased (P < 0.01) and yolk index significantly decreased (P < 0.05). The shell dynamic stiffness significantly increased (P < 0.05), while static compression shell strength showed no significant difference (P < 0.05). Vitelline membrane strength significantly increased (P < 0.05); although, no significant difference (P < 0.05) was observed in vitelline membrane elasticity. In summary, the hot water immersion process inactivated heat resistant SE in shell eggs by 4.5 log, but also significantly affected several egg quality characteristics.

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Section: Resultsmentioning

confidence: 99%

Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality

Geveke

Gurtler

Jones

et al. 2016

Journal of Food Science

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“…In contrast, damaged shells displayed different responses at distinct equatorial locations. This research inspired several other researchers to build accurate crack detection algorithms based on the vibration of the egg [ 13 , 14 , 15 , 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 85%

Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory Part I: Theory and Applicability

Ketelaere

Corion

Adriaens

et al. 2023

Foods

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In the egg industry, fast and highly reliable quality measurements are crucial. This study presents a novel method based on Hertz contact theory that allows for non-destructive determination of eggshell strength. The goal of the study was to evaluate the material strength (Young’s Modulus) and structural strength (stiffness) of eggshells. To this end, an experimental setup was constructed to measure the collision of an eggshell with a small steel ball, which was recorded using a laser vibrometer. The study analyzed a sample of 120 eggs and found a correlation of 0.85 between the traditional static stiffness measured during quasi-static compression tests and the stiffness obtained from the Hertz contact theory. The results show that Hertz contact theory is valid for small steel spheres impacting eggshells, while a sensitivity analysis indicated that the most important factor in determining the strength of the eggshell is the contact duration between the egg and the impactor. These results open up the possibility of grading eggs based on their shell strength in a non-destructive manner.

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“…Thus the reported values often varied greatly for the same species [15]. In addition, most of those studies were concerned with a few common species only, especially chicken [16][17][18][19]. While there are over 10,000 bird species on Earth [20], with eggshells of different appearances and textures, a comprehensive comparison of elastic moduli across a broader taxonomic scale is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Elastic Moduli of Avian Eggshell

Chiang

Tseng

et al. 2021

Biology

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We analyze 700 freshly-laid eggs from 58 species (22 families and 13 orders) across three orders of magnitude in egg mass. We study the elastic moduli using three metrics: (i) effective Young’s modulus, EFEM, by a combined experimental and numerical method; (ii) elastic modulus, Enano, by nanoindentation, and (iii) theoretical Young’s modulus, Etheory. We measure the mineral content by acid-base titration, and crystallographic characteristics by electron backscatter diffraction (EBSD), on representative species. We find that the mineral content ranges between 83.1% (Zebra finch) and 96.5% (ostrich) and is positively correlated with EFEM—23.28 GPa (Zebra finch) and 47.76 GPa (ostrich). The EBSD shows that eggshell is anisotropic and non-homogeneous, and different species have different degrees of crystal orientation and texture. Ostrich eggshell exhibits strong texture in the thickness direction, whereas chicken eggshell has little. Such anisotropy and inhomogeneity are consistent with the nanoindentation tests. However, the crystal characteristics do not appear to correlate with EFEM, as EFEM represents an overall “average” elasticity of the entire shell. The experimental results are consistent with the theoretical prediction of linear elasticity. Our comprehensive investigation into the elastic moduli of avian eggshell over broad taxonomic scales provides a useful dataset for those who work on avian reproduction.

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Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Cited by 18 publications

References 33 publications

Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality

Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality

Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory Part I: Theory and Applicability

Elastic Moduli of Avian Eggshell

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