Abstract
China maintains a leading position in egg production in the world, but the rate of the mass and the industrialized cleaning for eggs remain low. In this study, different preservation conditions and cleaning processes were applied on fresh eggs, a day after it has been laid. Some conditions were compared, including the coating process (single-layer coating and double–layer coating)—2 % polyvinyl alcohol (PVA) solution and 2‰ dehydrogenation sodium acetate solution, temperature of the solution, hot air drying, and white mineral oil coating. An analysis was conducted on the results, including the weight loss rate, Haugh value, pH value, height of albumen, and the color of yolk. The results are as follows: the color of yolk had no significant difference; set 7 had the highest Haugh value; sets 5, 6, 8 had the lowest weight loss rate; set 1 owned the highest pH value while set 8 the lowest. Heat treatment is useful for reducing the weight loss rate. Coating is good for reducing weight loss rate and delaying the decline of Haugh value.
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Acknowledgments
This study is funded by the Beijing Municipal Agricultural Commission Project (2013010101), Beijing Municipal Commission of Education Project (KM2015100220013), Beijing Higher Education Young Elite Teacher Project (YETP1721), and The Comprehensive Reforming Project to promote talents training of BUA.
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Zhi, X., Xing, Y., Huang, D., Tong, Q., Du, B., Wu, J. (2016). Influences of Cleaning and Coating Conditions on the Quality of Eggs. In: Ouyang, Y., Xu, M., Yang, L., Ouyang, Y. (eds) Advanced Graphic Communications, Packaging Technology and Materials. Lecture Notes in Electrical Engineering, vol 369. Springer, Singapore. https://doi.org/10.1007/978-981-10-0072-0_68
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DOI: https://doi.org/10.1007/978-981-10-0072-0_68
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