Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory-Part II: Implementation and Validation

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Mar 29

PMID 36981265

Authors

Bart De Ketelaere

Matthias Corion

Ines Adriaens

Paul Van Liedekerke

Wouter Saeys

Affiliations

Soon will be listed here.

Abstract

Eggshell strength is a critical quality factor for consumption eggs as it affects the probability of breakage in practice. In this study, a fast and low-cost methodology for the non-destructive determination of eggshell strength is presented. The method utilized a small steel ball to impact the egg and a microphone to analyse the impact characteristics. Hertz contact theory was applied to relate the measured impact characteristics to the local stiffness of the eggshell. Therefore, a total of 150 eggs were studied on which eight consecutive measurements per egg were taken around the equator at equidistant places. The results showed a strong correlation of 0.93 between the traditional static stiffness measured during quasi-static compression tests and the average stiffness obtained from the new methodology. This paves the way towards fast, low-cost and non-destructive in-line shell strength measurements to reduce the number of cracked eggs reaching the consumer.

References

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