Non-destructive assessment of the egg quality

سال انتشار: 1399
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 518

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تاریخ نمایه سازی: 28 اسفند 1399

چکیده مقاله:

Eggs are one of the inexpensive foods which are also nutritious, and their quality has a direct impact on the health of the customer. Nowadays, eggs are widely used as a source of essential amino acids. On the other hand, separating healthy from unhealthy eggs is a fundamental issue in the poultry industry from economic and health points of view. Additionally, egg freshness has a significant role in determining the quality of eggs and their products. In this regard, the determination of egg quality is essential to ensure its quality and safety and achieve higher egg production and efficiency. Raw egg freshness indexes include sensory indicators, air cell height, Haugh unit, pH value, yolk index, the specific gravity of eggs, and total volatile basic nitrogen content. Food analysis methods are divided into two destructive and non-destructive methods. Since destructive food analysis is usually expensive, complicated, ineffective, and damaging, several non-destructive tests have been developed to identify the properties of inside and outside of an egg. In this review paper, non-destructive techniques such as audio processing, machine vision, and spectroscopy are used to examine quality of eggs and the pros and cons of each were mentioned. Overall, the studies have shown that non-destructive quality evaluations are preferred to destructive techniques due to the features like high accuracy and speed, economic efficiency, and the fact that samples are not being destroyed. among these solution, acoustic processing method is an online system for demonstrates the mechanical properties of the product and detecting egg shell cracks based on the analysis of the processing of sound signals and finally provide a strong model for separating healthy eggs. The ability of this system to detect healthy eggs is ۱۰۰ and unhealthy or cracked eggs are estimated to be ۹۶ ۱ .


Siavash Behboodi

, Department of Agrotechnology,College of Abouraihan, University of Tehran

Mohammad Aboonajmi

Department of Agrotechnology, College of Abouraihan, University of Tehran

Seyed Reza Hassan-Beygi

Department of Agrotechnology, College of Abouraihan, University of Tehran