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Effect of egg freshness on their automatic orientation
Author(s) -
Jiang Song,
Zhu Ticao,
Jia Danfeng,
Yao Jun,
Jiang Yiyi
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8757
Subject(s) - materials science , environmental science , chemistry
BACKGROUND High‐quality eggs in unified packaging are desired by egg production enterprises. Automatic orientation apparatus is frequently used to orient eggs uniformly to pointed‐end‐down position for packaging. However, such apparatus may not work accordingly if the eggs are stored under improper methods or for excessive storage time. To study the effect of egg freshness on the efficiency of automatic orientation process, the relationship between egg freshness and its orientation motions was investigated under different storage conditions. RESULTS The results showed that as the storage time increased, centroid position and pointed‐end‐down turnover ratio decreased; other parameters such as eggs' obliquity at stationary state, horizontal deflection angle, speed, acceleration of axial motion, side‐slip angle and rolling distance increased. However, the effects of storage time on the guiding distance of the guide rod were not apparent. In addition, the higher the storage temperature, the greater the changes of the final orientation states of eggs on the conveyor line. If the eggs were to be oriented uniformly, they should be stored for less than 25, 16, 10 and 7 days at 10 °C, 18 °C, 26 °C and 34 °C, respectively, under a relative humidity of 75%. CONCLUSION The experimental results presented in this paper are very useful for quality control and quality assurance in egg production enterprises. © 2017 Society of Chemical Industry