농업과학연구 (Korean Journal of Agricultural Science)

  • 제49권4호
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  • Pages.857-869
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  • 2022
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  • 2466-2402(pISSN)
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  • 2466-2410(eISSN)
충남대학교 농업과학연구소 (Institute of Agricultural Science, CNU)
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Determination of electrical and geometric properties of brown eggs

  • Sung Yong Joe (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Jun Hwi So (Department of Smart Agriculture Systems, Chungnam National University) ;
  • Seon Ho Hwang (Department of Smart Agriculture Systems, Chungnam National University) ;
  • Soon Jung Hong (Department of Liberal Arts, Korea National University of Agriculture and Fisheries) ;
  • Seung Hyun Lee (Department of Biosystems Machinery Engineering, Chungnam National University)
  • 투고 : 2022.10.13
  • 심사 : 2022.11.14
  • 발행 : 2022.12.01
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초록

Eggs are considered an excellent complete food because they contain many major energy sources, including protein. Eggs are one of the most widely consumed foods worldwide, and egg consumption is steadily increasing. Eggs are generally classified according to their quality and weight. Various characteristics of eggs must be considered for the design and effective utilization of equipment used for the transport, processing, packaging, and storage of eggs. In this study, egg surface area, volume, density, etc. were measured according to the grade of the egg. The values of several geometrical properties that were measured tended to increase with increasing egg grade. The smallest grade eggs had the lowest shell thickness and density. The electrical conductivity of the eggshell and its contents was measured with a self-made electrode and equipment. The egg shell showed properties similar to insulators, and as the thickness increased, the electrical conductivity tended to increase. The electrical conductivity of the egg yolk showed almost constant values under all conditions. The electrical conductivity of the egg white and mixture was particularly low at 0.1 kHz. Fouling and electrode corrosion occurred in a low frequency region due to the egg white. In this study, various geometric and electrical characteristics of eggs were measured, and based on this, factors that could serve as new indicators for egg processed production were analyzed and investigated.

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과제정보

본 연구는 농림축산식품부의 재원으로 농림식품기술기획평가원 첨단농기계산업화기술개발사업의 지원으로 수행되었음(120104-03-3-HD020).

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