• Korean Journal of Poultry Science
• /
• v.21 no.1
• /
• pp.1-19
• /
• 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.