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Department of Agricultural Machinery, Faculty of Agriculture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat, Turkey
b
Department of Animal Science, Faculty of Agriculture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat, Turkey
Received 28 May 2007; received in revised form 22 August 2007; accepted 30 August 2007
Available online 24 October 2007
Abstract
Eggs are available in dierent shapes. These shapes can be dierentiated using a shape index (SI). The shapes most often encountered
are sharp, normal (standard), and round eggs which are enumerated on the SI as <72, 7276, and >76, respectively. In this study, the
eect of egg shape on the mechanical behaviour of chicken eggs under a compression load was investigated. The resistance of chicken
eggs (Lohmann) to damage was determined by measuring the average rupture force, specic deformation, rupture energy and rmness
along the X-front (Xf), X-back (Xb) and Z-axes at dierent compression speeds (0.33, 0.66 and 0.99 mm/s). The greatest amount of force
required to break the eggs was required when eggs were loaded along the Xf-axis and the least compression force was required along the
Z-axis. The specic deformation and rupture energy required for the eggs tested was lower along the Xf-axis than the Xb- or Z-axes. The
highest measure of rmness in the eggs tested was found to be along their Xf-axis. The results indicated that when testing the eects of
compression speed the rupture force is highly dependent on SI. The greatest force needed to rupture eggs was found in eggs with high SI
values that were tested at low compression speeds.
2007 Elsevier Ltd. All rights reserved.
Keywords: Chicken egg; Egg shape index; Mechanical properties; Compression axes and speed
1. Introduction
The mechanical properties of animal and plant materials are necessary considerations in the design and eective
utilization of the equipment used in the transportation,
processing, packaging and storage of agricultural products. In a natural environment, eggshells must be strong
enough to prevent cracking in order to preserve the
embryo until hatching. In the context of a farm, shell
strength is necessary to prevent damage from handling
and to preserve eggs during transport from farm to market. There is natural variability in egg shape and this variability can be characterized using a shape index (SI). Eggs
are characterized by the SI as sharp, normal (standard)
and round if they have an SI value of <72, between 72
Corresponding author. Tel.: +90 356 2521616; fax: +90 356 2521488.
E-mail address: ealtuntas@gop.edu.tr (E. Altuntas).
0260-8774/$ - see front matter 2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2007.08.022
E. Altuntas, A. S
ekeroglu / Journal of Food Engineering 85 (2008) 606612
607
Nomenclature
Dg
Dr
Ea
Fx, Fz
L
Lu
Lf
Q
R2
S
SI
ST
V
V0
W
k
X
Z
e
U
shape index
shell thickness (mm)
volume of egg (mm3)
total volume (mm3)
width (mm)
packaging coecient of egg
loading axis through the length dimension
transverse axis containing the minor dimension
specic deformation (%)
sphericity (%)
Percentage
(%)
Calculated
nutrients
Percentage
(%)
Maize
Wheat
Sunower residue
Full fat soybean
Mosaic
Salt
Meat and bone
our
Premix 15/10
DL-Methionine
Phytase
Rovable
23.64
34.00
14.6
15.00
8.6
0.30
3.3
Crude protein
ME (kcal/kg)
Crude oil
Crude ber
Calsium
PAvaliable
Met.
18.73
2830.22
5.18
4.22
3.965
0.33
0.47
0.25
0.15
0.06
0.1
Met.+Cystine
Lysine
0.79
0.91
E. Altuntas, A. S
ekeroglu / Journal of Food Engineering 85 (2008) 606612
608
The geometric mean diameter (Dg), sphericity (U), volume (V), surface area (S) and packaging coecient (k) of
eggs sampled were determined using the following
equations:
1=3
Dg LW 2
1
"
#
2 1=3
LW
100
2
U
L
p
V
3
W2
6
4
S pD2g
k V 0 =V
Fs
Nf
Z
Fz
X
Fx-front
Fx-back
W
L
E. Altuntas, A. S
ekeroglu / Journal of Food Engineering 85 (2008) 606612
Energy absorbed (Ea) by an egg at the moment of rupture was determined by calculating the area under the
force-deformation curve from the following equation:
F r Dr
Ea
8
2
where Fr is the rupture force and Dr is the deformation at
the point of rupture on the egg (Braga et al., 1999).
Firmness is regarded as a ratio of compressive force to
deformation at the rupture point of a chicken egg. The
rmness was obtained from the following equation:
Fr
Q
9
Dr
where Q is the rmness (N mm1), Fr is the rupture force
(N), and Dr is the corresponding deformation at the rupture point (Olaniyan & Oje, 2002).
Results were analyzed using analysis of variance according to signicant level (p < 0.05 and p < 0.01) and the
means were compared using LSD test as described as
described by Gomez and Gomez (1984).
3. Results and discussion
In this study, the mean SI values were 69.78, 73.91 and
77.66 for sharp, normal and round eggs, respectively. The
physical properties of chicken eggs are presented in Table
2. The mean length and width (or thickness), geometric
mean diameter and unit mass of chicken eggs ranged from
64.02 to 59.28, 44.61 to 46.16, 50.28 to 49.97, and 72.34 to
70.31 g for the three SI categories tested. The mean sphericity, packaging coecient, surface area and volume of
chicken eggs ranged from 1.12% to 1.08%, 0.700 to 0.777,
7980 to 7853 mm2 and 1053.5 to 1116.8 mm3 for eggs tested
with SI values that ranged from <72 to >76. The length,
geometric mean diameter, unit mass, sphericity, and surface area decreased as SI values increased. The width,
609
Table 2
Eect of shape index on some physical properties of chicken egg
Physical properties
SI < 72
SI = 7276
Mean
Max.
Min.
Sd
Mean
Max.
Min.
Sd
Mean
Max.
Min.
Sd
Length (mm)
Width (mm)
Geometric mean diameter (mm)
Unit mass (g)
Sphericity (%)
Shell thickness (mm)
Surface area (mm2)
Volume (mm3)
Packaging coecient
64.02
44.61
50.28
72.34
1.122
0.344
7979.8
1053.5
0.700
69.28
46.75
53.19
83.43
1.145
0.407
8887.5
1189.8
0.730
45.16
42.12
45.33
60.36
0.992
0.253
6454.2
928.9
0.664
2.836
1.054
1.491
5.959
0.016
0.026
469.05
61.33
0.029
61.47
45.40
50.02
70.40
1.102
0.351
7867.5
1079.8
0.766
65.94
48.17
53.27
83.25
1.114
0.417
8915.8
1214.9
0.779
57.44
42.50
46.81
57.77
1.092
0.258
6884.2
945.8
0.748
1.883
1.271
1.400
5.639
0.006
0.050
438.8
60.28
0.013
59.28
46.16
49.97
70.31
1.083
0.351
7852.9
1116.8
0.777
64.05
48.83
53.24
83.10
1.093
0.403
8904.8
1248.5
0.794
50.52
42.48
46.13
56.87
1.036
0.260
6686.3
944.9
0.755
2.300
1.400
1.534
5.91
0.011
0.004
479.2
67.26
0.016
Coecient of friction
Galvanized metal
Plywood
Rubber
Chipboard
Glass
0.086
0.142
0.167
0.100
0.065
0.114
0.221
0.265
0.134
0.094
0.059
0.058
0.100
0.078
0.033
0.022
0.070
0.056
0.022
0.023
0.100
0.150
0.230
0.110
0.081
0.110
0.200
0.250
0.160
0.089
0.080
0.130
0.200
0.060
0.067
0.020
0.030
0.020
0.040
0.010
0.120
0.165
0.243
0.121
0.108
0.160
0.291
0.280
0.128
0.148
0.070
0.091
0.200
0.111
0.064
0.004
0.076
0.040
0.009
0.032
SI > 76
E. Altuntas, A. S
ekeroglu / Journal of Food Engineering 85 (2008) 606612
610
Table 3
Eects of shape index, compression axes and speed on rupture force of
chicken egg (N)
Mean
Table 4
Eects of shape index, compression axes and speed on specic deformation e (%) of chicken egg
26.09
25.81
25.54
25.816
25.734
28.140
27.926
27.266 ba
Shape index
Compression axes
0.66
0.99
SI < 72
31.44
30.99
28.63
30.353
27.11
26.21
24.24
25.853
29.790
29.581
27.984
29.118 a
Xf-axis
Xb-axis
Z-axis
Mean
0.24
0.29
0.54
0.357
0.30
0.34
0.65
0.430
0.57
0.38
0.65
0.534
0.371
0.338
0.612
0.440
SI = 7276
30.75
29.45
28.79
29.662
29.291 a
29.689
29.484
28.700
28.46
28.06
27.43
27.982
26.550 b
27.220
26.693
25.738
30.309
29.456
28.363
29.376 a
Xf-axis
Xb-axis
Z-axis
Mean
0.30
0.39
0.53
0.407
0.40
0.38
0.53
0.426
0.41
0.45
0.65
0.500
0.358
0.402
0.574
0.445
SI > 76
Xf-axis
Xb-axis
Z-axis
Mean
Mean
Xf mean
Xb mean
Z mean
0.31
0.32
0.47
0.364
0.376 ca
0.284
0.331
0.514
0.37
0.41
0.58
0.455
0.437 b
0.350
0.375
0.585
0.39
0.39
0.66
0.543
0.526 a
0.451
0.468
0.657
0.358
0.435
0.570
0.454
Shape
index
Compression
axes
0.66
0.99
SI < 72
Xf-axis
Xb-axis
Z-axis
Mean
24.24
30.59
29.55
28.126
26.88
28.02
28.68
27.857
Xf-axis
Xb-axis
Z-axis
Mean
31.82
31.55
31.08
31.149
Xf-axis
Xb-axis
Z-axis
Mean
Mean
Xf mean
Xb mean
Z mean
31.72
30.86
28.87
30.483
29.919 ab
28.924
31.000
29.835
SI =
7276
SI > 76
28.611
29.059
28.091
SI: Shape index; Xf: X-front axis, Xb: X-back axis, Z-axis.
a
The shape index means in the same group not followed by the same
letter (within same column) are not signicantly dierent according to
Fisher protected LSD test (P = 0.05).
b
The compression speeds compaction means in the same group not
followed by the same letter (within same line) are not signicantly dierent
according to Fisher protected LSD test (P = 0.01).
Mean
0.362 ba
0.392 b
0.586 a
SI: Shape index; Xf: X-front axis, Xb: X-back axis, Z-axis.
a
The compression speeds and axes means in the same group not followed by the same letter (within same column and line) are not signicantly dierent according to Fisher protected LSD test (P = 0.01).
E. Altuntas, A. S
ekeroglu / Journal of Food Engineering 85 (2008) 606612
611
Table 5
Eects of shape index, compression axes and speed on rupture energy Ea
(N mm) of chicken egg
Table 6
Eects of shape index, compression axes and speed on rmness Q
(N mm1) of chicken egg
Shape
index
Compression
axes
0.99
Shape
index
Compression
axes
0.33
0.33
0.66
0.99
SI < 72
Xf-axis
Xb-axis
Z-axis
Mean
1.90
2.92
3.57
2.798
2.66
2.91
4.15
3.240
4.77
3.14
3.71
3.875
3.111
2.993
3.808
3.304
SI < 72
Xf-axis
Xb-axis
Z-axis
Mean
156.3
162.0
125.0
147.73
137.0
129.4
100.7
122.40
97.9
111.9
101.6
103.80
130.40
134.43
109.10
124.64
SI = 7276
Xf-axis
Xb-axis
Z-axis
Mean
3.01
3.64
3.76
3.471
3.54
3.54
3.59
3.555
3.47
3.58
3.66
3.568
3.339
3.587
3.668
3.531
SI =
7276
Xf-axis
Xb-axis
Z-axis
Mean
177.4
143.5
129.3
150.07
142.3
138.3
117.6
132.70
105.8
96.9
81.2
94.65
141.83
126.24
109.36
125.81
SI > 76
Xf-axis
Xb-axis
Z-axis
Mean
Mean
Xf mean
Xb mean
Z mean
2.93
3.01
3.15
3.032
3.100 ba
3.012
3.192
3.493
2.52
3.67
3.91
3.366
3.389 ab
2.905
3.373
3.882
3.23
3.30
3.88
3.468
3.637 a
3.825
3.339
3.748
2.893
3.325
3.647
3.289
3.131
3.115 ba
3.302 ab
3.708 a
SI > 76
Xf-axis
Xb-axis
Z-axis
Mean
Mean
Xf mean
Xb mean
Z mean
173.2
160.0
133.9
155.73
151.18 aa
168.96
155.17
129.41
144.4
120.6
117.7
127.59
127.56 b
141.24
129.45
112.00
130.3
124.4
92.48
115.73
104.73 c
111.36
111.08
91.75
149.33
135.02
114.70
133.02
Mean
SI: Shape index; Xf: X-front axis, Xb: X-back axis, Z-axis.
a
The compression axes means in the same group not followed by the
same letter (within same column) are not signicantly dierent according
to Fisher protected LSD test (P = 0.05).
loaded along the Z-axis (Fz), while those loaded along the
Xf-axis (Fxf) required the least energy to rupture.
The eect of SI value on rupture energy was not significant; whereas, the eects of compression axes and speed
on rupture energy were signicant (p < 0.05).
Loading along the Xf-axis required the least amount of
energy to rupture the shell, relative to the other two orientations. The rupture energy measured when loading along
the lateral axis (Xf-axis) was found to be 1.90
4.77 N mm, and 2.933.23 N mm for samples with SI values of <72 and >76, respectively. The rupture energy values
were determined to be 3.573.71 N mm, 3.763.66 N mm
and 3.153.88 N mm when loading along the Z-front axis
as SI values increased through the three test categories.
The rupture energy values for chicken eggs compressed
along the Z-front axis were higher than those compressed
along the Xf- and Xb-axes. The mean rupture energy values
of Japanese quail egg ranged form 7.88, 3.41 and
4.35 N mm along the Xf-, Xb and Z-axis, respectively (Polat
et al., 2007).
3.1.4. Firmness
Firmness along the Xf-axis (Table 6) is highly dependent
on SI values over the range investigated. Firmness values
determined along the Z-axis were lower than those
observed for either the Xf-, and Xb-axes. This indicated that
lower force was required to rupture eggs along the Z-axis.
The rmness observed when testing eggs oriented along the
Z-axis was greater than that of the other axes tested (at the
higher SI values).
Mean
140.52 aa
131.90 a
111.05 b
SI: Shape index; Xf: X-front axis, Xb: X-back axis, Z-axis.
a
The compression speeds and axes means in the same group not followed by the same letter (within same column and line) are not signicantly dierent according to Fisher protected LSD test (P = 0.01).
612
E. Altuntas, A. S
ekeroglu / Journal of Food Engineering 85 (2008) 606612
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