• Title/Summary/Keyword: egg tray

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Improvement of Egg Tray Design to Decrease Eggshell Damage (계란(鷄卵)의 난각파손(卵殼破損) 방지(防止)를 위한 난좌(卵座) 개발(開發)에 관한 연구(硏究))

  • Ha, J.K.;Lee, S.J.;Park, Y.Y.;Hwang-Bo, J.;Chung, S.B.
    • Korean Journal of Poultry Science
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    • v.21 no.1
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    • pp.1-19
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    • 1994
  • This study was carried out to investigate the effects of shperical surface of eggs tray and eggshell on breaking strength of eggs for the development of a new egg tray design to prevent eggshell breakage. The results obtained were as follows: 1. According to the results obtained from investigation on the types of 22 egg trays collected from 9 countries(USA, Italy, France, Thailand, Japan, Netherland, Russia, Korea and Swiss), all egg trays except those from Korea were different in their types. 2. According to the determination of breaking strength for 4 pilot egg trays, type B and D were high in breaking strength. Trays B and D which would fit with the spherical surface of egg so that they could increase breaking strength were most recommendable. Breaking strength was not increased even though egg tray was strong. Thickness of eggshell of experimental eggs used in this experiment have no significance (P>0.05). 3. When eggs are packed and transported in egg tray, the breaking strength will depend on how much spherical surface of egg are covered by the spherical surface of the egg tray. Therefore, the inner spherical surface of egg tray must fit to the outer spherical surface of eggs when the egg tray is manufactured. 4. At present, there is only one type of egg tray being used in Korea despite the various egg sizes. In order to minimize the eggshell breakage, however, proper sizes or types of egg trays should be developed for each different categories of the egg size.

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Design of Packer Holder Mechanism in an Egg Grading Machine (계란선별기의 계란이송 메커니즘 해석 및 설계)

  • Lee, Jang-Yong
    • Journal of the Korean Society for Precision Engineering
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    • v.25 no.2
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    • pp.96-104
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    • 2008
  • An egg grading machine is composed of many mechanisms of which functions are to carry eggs to the bucket in that sensors are located to categorize eggs by their weight, to transfer eggs from the basket of packer holder to the mold tray, to feed the mold tray dispenser after egg chairs are filled with eggs. This paper deals with the analysis and new design of packer holder mechanism of which function is transfer eggs vertically from the bucket conveyor to the mold tray dispenser. Egg is fragile to impact so in designing packer holder mechanism it is necessary to estimate moving speed, acceleration and impact when eggs are touched by any links of mechanism and mold tray dispenser. A new packer holder mechanism is proposed in this paper, which use quick return mechanism composed of 6 links with pin and contact joints.

Cam Design of Packer Holder in Egg Grading Machine (계란선별기 파커홀더 캠 개발)

  • Lee, Jang-Yong
    • Transactions of the Korean Society of Mechanical Engineers A
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    • v.32 no.10
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    • pp.897-904
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    • 2008
  • Egg grading machine is used in poultry raising industry to classify eggs by their weight and to pack up them. Packer holder mechanism is a main part of the egg grading machine, of which role is to take eggs fallen from conveyor belt, and afterward to transfer eggs vertically to mold tray. The vertical motion of packer holder is usually driven by slider-crank mechanism or cam. This paper describes development of the cam in packer holder based on kinematic analysis of packer holder mechanism and measurement of acceleration and noise of the cam to verify performance of it. Several cams that are designed and manufactured by the author of this paper according to different design specification are compared to determine the best solution for egg transfer in the packer holder mechanism.

Analysis of biological hazards and control points in layer houses (산란계 농장에서의 생물학적 위해요인과 관리점 분석)

  • Lee, Sung-Mo;Yoo, Han Sang;Honsg, Chong-Hae
    • Korean Journal of Veterinary Research
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    • v.44 no.4
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    • pp.593-605
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    • 2004
  • An egg has been considered as one of the most important food sources because of it's nutritional superiority and reasonable price. With the complexity of egg flow system from production to consumption in Korea, preventive measures for egg safety have been required. Therefore, our study was carried out to analyze hazards for the egg under farm level and develope preventive measures with a purpose of obtaining egg safety. To analyze biological hazards, microbial contamination of egg(normal, dirty and cracked), water, feed, manure and equipments associated with laying were investigated. One isolate of Salmonella enteritidis and S. bardo were detected from the manure and dirty egg shell respectively. The sanitary conditions in the farm were surveyed by questionaries. Confirmation of vaccination for purchasing chicks and establishment of sanitary guidances for water and type of water suppliers ought to be preceded. Feed supplier systems including feed tanks, feed pipes and hoppers were known that their contamination might give it a chance to infect individuals and egg content and shell. The safe and rapid disposal of dead chickens and rodent were reported as more crucial factors to prevent infectious disease and manage good sanitation. Egg selector and collecting belt should be kept properly not to be contaminated from egg fluids and feces. It should be also considered that regular gathering of eggs, removal of dirty or cracked ones, storage under refrigeration and the use of disposable egg tray were continuously fulfilled. Conclusively, Our results suggested that HACCP-based system for providing fresh and safe eggs to consumers should be applied to the farm.

Correlation between Egg Breakage and Cumulative External Forces on Eggs during Egg Collection in Laying Hen Farms (산란계 농장 계란 이송라인의 누적충격강도와 파각발생율의 상관성 분석)

  • Dong-Hae Joh;Byung-Yeon Kwon;Da-Hye Kim;Da-Hye Kim;Kyung-Woo Lee
    • Korean Journal of Poultry Science
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    • v.50 no.1
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    • pp.23-30
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    • 2023
  • This study was conducted to analyze the correlation between egg breakage rate and cumulative external forces on eggs during the egg transfer system in 12 commercial layers farms. The commercially available electronic egg device was used to detect the external forces on eggs during egg collection systems. In addition, egg breakage rate per farm was collected. It was found that the external force on eggs were greater in the order of washer and dryer connection part, conveyor connection part, transfer, sorter, collecting elevator, packer, egg transfer connection part, and egg tray. A positive relationship between the external forces on eggs during egg transit system and the incidence of cracked eggs per farm was noted. The external forces on eggs varied from 5G to 38G depending on the location and the egg breakage rate ranged from 3.2 to 14.5% per farm. Although efforts to produce eggs with high eggshell quality are considered important, extra care should be made to lower the external forces on eggs during the egg transfer system from laying house to egg packing center.

Hygienic quality of eggs in the department food stores in the Incheon Metropolitan area (인천지역 백화점 유통 계란의 위생적 품질상태)

  • 이성모;김경호;이정구;박은정;이승환;홍종해
    • Journal of Food Hygiene and Safety
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    • v.17 no.3
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    • pp.129-136
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    • 2002
  • This study was conducted to Provide basic information Promoting egg qualify improvement and hygienic control by grasping of present market egg distribution system and hygienic quality. The eggs of 57 brands collected from the department food stores in Incheon Metropolitan City were examined. Eggs were kept in room temperature in all the market and 70.2% of the brands were marked the expiration date indicating that eggs would be available over 28 days after being laid. Fifty-four % of the market eggs was classified as a special or functional egg. Expiration date and date of laying were common labelling items in all brands. These items were labelled in trade mark sheet or eggs tray. Only 66.6% of the brands had the mark about net quantity of contents. The inspection about the exterior and contents of eggs has results as follows: eggshell contamination of feces and feather-9.5%, abnormal and broken eggshell -3.9%, blood and meat spots in contents -14.7% and watery whites -1.8%. Average of Haugh Unit(HU) was 56.1 and below HU 31 were 18 of 285 eggs(6.3%), in addition, more than one egg detected in 12 brands(21.1%) among 57 brands have inferior quality. Salmonella enteritidis from eggshell and antibodies directed from S. enteritidis in the yolks of eggs available in the market were not detected. Ranges of Total bacterial count (CFU/ml) on eggshell of eggs were < 10~8.2$\times$10$_3$, and isolation ratio of Escherichia coli were 4.7%. Tetracyclines were detected in 1.8% of the eggs(1 of57 brands) by CHARMII. As mentioned above, quality control and improving distribution system were required to facilitate egg consumption and improve public health by complementing labelling items and quality standards.

Consumer Preference for Eggshell Color in Korea - Eggs from the Research of Developing Fowl Typhoid Resistant Strains - (난각색에 대한 한국 소비자 기호도 조사 -가금티푸스 저항성 계통 개발연구에서 생산된 계란을 중심으로-)

  • 이규희;한성욱;이봉덕;오봉국;김기석
    • Korean Journal of Poultry Science
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    • v.30 no.1
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    • pp.29-34
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    • 2003
  • It has been well documented that white egg layers are far more resistant to fowl typhoid than the brown egg layers. In Korea, however, most consumers prefer brown eggs to white ones. Therefore, a study was conducted to Produce fowl typhoid-resistant crossbred layers producing somewhat brown-colored eggs. Several crossbred strains were obtained from crossbreeding white egg lines (W) with brown egg lines (B). These crossbred layers (W${\times}$B) produced eggs with varying degrees of brown-colored shells between the white eggs obtained from W (White) and the brown eggs from B (Brown). Eggs from the peak stage of production were collected and their eggshell color values were measured. The mean eggshell color values of White and Brown were 81.9 and 36.4, respectively. Eggs from the crossbred lines (W${\times}$B) were collected, and their eggshell color values were measured to re-group these eggs according to their color. The mean eggshell color values of Trt-White, Middle, and Trt-Brown were 70, 60, and 50, respectively (Fig. 1). A total of 247 people living in Daejeon area, mainly housewives, took part in this survey. First, they were offered eggs with varying degrees of eggshell color in a paper egg-tray, together with a questionnaire. After they filled out the first questionnaire, they were instructed that the eggshell color has nothing to do with its nutritive value. In the second questionnaire, their preference on both eggshell color and price, i.e., purchasing will, were investigated. In the first questionnaire, the Brown (eggshell color lightness 36.4) were most preferred, and the Trt-white (eggshell color lightness 70) were least preferred. No statistical significance was detected between Brown and Trt-Brown, and White and Trt-White. In the second questionnaire, the trend was the same as in the first. Although no significant difference was found between Trt-Brown and Brown, however, the Trt-Brown were most preferred, surpassing the Brown. In conclusion, regardless of the nutritive values, the Korean consumers prefer brown eggs to white ones, and this trend could be changed gradually through consumer education.