Hen’s eggshell strength under impact loading

Nedomová, Šárka; Trnka, Ján; Dvořáková, Pavla; Buchar, J.; Severa, Libor

doi:10.1016/j.jfoodeng.2009.03.028

Cited by 25 publications

(22 citation statements)

References 12 publications

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“…However, it is often pointed out that other structural properties, which are also essential indicators of eggshell quality, must be taken into account (De Ketelaere et al, 2003;Bain, 2005;Yan et al, 2014). One example is egg shape, a trait that is typically measured by using the egg shape index, as defined by the egg width to length ratio (Nedomová et al, 2009). One of the reasons why the shape index is used is that factors such as eggshell thickness, specific gravity, shell percentage, and egg weight only partly explain eggshell strength (Frank et al, 1964); factors related to egg geometry, including the shape index, help account for a substantial part of the remaining variability (Richards and Swanson, 1965).…”

Section: Introductionmentioning

confidence: 99%

Effect of Long-Term Selection for Non-Destructive Deformation on Egg Shape in White Leghorns

et al. 2016

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Several conventional traits, including eggshell thickness, are commonly being improved genetically as a means to increase eggshell strength. At the same time, researchers have come to recognize that factors related to egg geometry, such as egg shape, are important determinants of the variability remaining in eggshell strength, after conventional traits have been considered. Therefore, given that the value of the egg shape index -the egg's width to length ratiodepends highly on the hen strain, it is necessary to examine the relationship between eggshell strength and shape index more closely in a variety of breeds. From this perspective, by using REML methodology under a five-trait animal model, we analyzed a two-way selection experiment for non-destructive eggshell deformation in 31 generations of White Leghorns, to evaluate the effect of selection for eggshell strength on egg shape. In the strong line, which refers to the line that was selected for decreased non-destructive deformation value, the genetic correlation between eggshell breaking strength and shape index was 0.285±0.055, whereas that between non-destructive deformation and shape index was −0.021±0.063. In the weak line, these values were 0.244±0.055 and −0.093±0.060, respectively. The heritability estimates were 0.381±0.033 for non-destructive deformation, 0.349±0.029 for eggshell breaking strength, and 0.544±0.027 for shape index in the strong line, and 0.408±0.031, 0.468±0.032, and 0.484±0.028, respectively, in the weak line. The genetic correlation between eggshell breaking strength and shape index suggests that rounder eggs are somewhat more resistant to breakage than more elongated eggs. The moderately high heritability estimates for shape index indicate the potential to improve egg shape through genetic gain.

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Section: Introductionmentioning

confidence: 99%

Effect of Long-Term Selection for Non-Destructive Deformation on Egg Shape in White Leghorns

et al. 2016

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“…1 Schematic of egg compression 5 mm/s. In order to achieve considerably higher values of loading rates, a new technique of eggshell strength evaluation under impact loading was developed [14]. In these experiments, the eggs are loaded by impact of a free-falling cylindrical bar (6 mm in diameter, 200 mm in length, and made from aluminium alloy).…”

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confidence: 99%

A new approach to analyze the dynamic strength of eggs

et al. 2016

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The mechanical behavior of eggshell was determined in terms of average rupture force and corresponding deformation. For the experiment, we selected goose eggs (Anser anser f. domestica). Samples of eggs were compressed along their x-axis and z-axis. The effect of the loading orientation can be described in terms of the eggshell contour curvature. Two different experimental methods were used: compression between two plates (loading rates up to 5 mm/s) and the Hopkinson split pressure bar technique. This second method enables achieving loading rates up to about 17 m/s. The response of goose eggs to this high loading rate was characterized also by simultaneous measurement of the eggshell surface displacements using a laser vibrometer and by the measurement of both circumferential and meridian strains. Keywords Eggs . Compression . Dynamic loading . HSPB technique . Rupture forceThe egg is a packaged food. One of the important quality aspects of packaged eggs is the mechanical strength of the egg shell [1]. Breaking of the eggshell is due to the forces acting on the eggs under static and/or quasi-static conditions, as at the bottom of the pile of loaded trays, but the greatest part occurs under dynamic conditions, e.g., when an egg falls on to the cage bottom at oviposition and in the many other events, which are collected by Carter [2]. The dynamic loading can also lead to the vibration of the egg liquid products. The eggs thus serve

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“…with the impact velocity, the shape of this time history changes. The qualitative features of the changes are nearly the same as in the case of the eggshells dynamically loaded by the impact (Nedomová et al, 2009). For the value of h = 90 mm the coff ee bean has been completely broken.…”

Section: In Thementioning

confidence: 52%

Strength of coffee beans under static and dynamic loading

Nedomová¹,

Trnka²,

Stoklasová³

et al. 2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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NEDOMOVÁ ŠÁRKA, TRNKA JAN, STOKLASOVÁ PAVLA, BUCHAR JAROSLAV: Strength of coff ee beans under static and dynamic loading. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 3, pp. 743-749 Paper deals with experimental research on the crushing of coff ee beans of diff erent kinds under quasi-static and dynamic compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coff ee grain shape is also studied. Roasted Arabica coff ee (Coff ea arabica) beans were used for analyses. Arabica coff ees were produced in diff erent countries. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no signifi cant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coff ee grains leads to their crushing. The fracture force is diff erent for the diff erent kinds of the coff ee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. Dynamic loading leads to the increase in the fracture force of coff ee grains in comparison with the quasi static loading. coff ee beans, compression loading, strength, impact loadingThe knowledge of the strength and toughness of the coff ee beans is necessary in order to evaluate their brittleness. The reaching of a certain degree of brittleness is very important for the grinding to which coff ee beans have to be subjected to before brewing. The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coff ee bean and it aff ects the extraction of soluble solids to obtain the coff ee brew (Clo and Voilley, 1983;Clarke and Macrae, 1987). Even though the changes in the textural and mechanical characteristics to which the coff ee bean undergo during roasting play a relevant role in the quality of the roasted beans, these properties have been scarcely studied until now.The textural changes of coff ee beans during their roasting have been studied e.g. by Pitia et al. (2001) using of the static compression of the coff ee beans. The same technique has been used for the study of the infl uence of the moisture content and water activity on the mechanical properties of the coff ee beans (Pitia et al., 2007). This technique has been also used for the study of mechanical properties of many others beans, see e.g. (Tran et al., 1981, Borges andPeleg, 1997; Al Salah and Galland, 1985). In our previous paper (Nedomova, 2010) results on the coff ee grain compression has been presented. These results have been obtained for the quasi static loading.The grinding of the coff ee represents a loading process which is dynamic rather than static. It means the mechanical properties like crushing strength should be evaluated at the dynamic loading. In ...

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Hen’s eggshell strength under impact loading

Cited by 25 publications

References 12 publications

Effect of Long-Term Selection for Non-Destructive Deformation on Egg Shape in White Leghorns

Effect of Long-Term Selection for Non-Destructive Deformation on Egg Shape in White Leghorns

A new approach to analyze the dynamic strength of eggs

Strength of coffee beans under static and dynamic loading

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