Mohammad Javad Mahmoodi - Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I. R. Iran
Mohsen Azadbakht - Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I. R. Iran
Ali Asghari - Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I. R. Iran
Behrouz Dastar - Department of Animal and Poultry Nutrition, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I. R. Iran

Today, due to increasing public awareness, the use of eggs as a source of essential amino acids in the human body has expanded. Since the egg is a packaged food, the quality and mechanical integrity of the shell are of great importance. In this study, a number of healthy eggs were selected and then exposed to ultraviolet (UV) and infrared (IR) radiation. After this step, half of the samples were smeared in sunflower oil and stored for ۲ days. In the next step, the fracture force of the eggshell was obtained with the help of the Instron device. The results of this experiment showed that a number of levels of ultraviolet radiation factors were able to cause changes in the amount of fracture force of the eggshell. In the study of the effect of infrared light on the fracture force of the eggshell, it was observed that with increasing the number of bulbs and irradiation time, the amount of breaking force has also increased and this had a direct relationship with the factors of number of lamps and irradiation time. Also, in the study of the effect of infrared samples and impregnation of the shell with sunflower oil, it was concluded that impregnation of the eggshell with the oil reduces the amount of refractive force from ۳۰.۳ to ۲۶.۵ N. Finally, it was observed that the infrared samples had a higher average refractive index than the ultraviolet samples.

Egg, Eggshell, Fracture force, Infrared, Ultraviolet