Ultrasonic Vibration as an Aid in the Acetic Acid Method of Cleaning Eggs ,

Abstract

Experiments were conducted to evaluate the use of ultrasonic vibration as an aid to the dilute acid method of cleaning eggs. It is expected that ultrasonics could increase the efficiency of cleaning by reducing the length of time the eggs are exposed to the acid solution. To determine whether ultrasonics could be beneficial, penetration of the cleaning solution into the egg, shell thickness, shell cleanliness, interior quality, and microbial, organoleptic, and functional properties were measured.Shell penetration was less, as a result of ultrasonic vibration, when the egg and acetic acid solution were the same temperature (22 C) at time of washing than when the eggs were 22 C and the solution was either 12 or 32 C. When egg and cleaning solution were 22 C, no cleaning solution penetrated the shell after 5, 10, 20, 40, and 80 sec of exposure but penetration increased after 160 and 320 sec of exposure.No differences (P>.05) in shell thickness resulted from cleaning in 1, 2, or 3% acetic acid with ultrasonic vibration for 30, 60, 120, and 240 sec, and the shell thickness of eggs so treated did not differ (P>.05) from that of commercially washed eggs. All three solutions produced clean eggs at each exposure time, and their cleanliness was comparable to that of commercially washed eggs.No differences (P>.05) in Haugh units were caused by length of exposure to the cleaning solution and by exposure to ultrasonics. After 4 weeks storage at 22 C only eggs exposed to ultrasonics in the 1% solution had lower (P<.05) Haugh units than those washed without ultrasonics; however, their average grade was still Grade A.After storage for 1, 2, 3, and 4 weeks at 23 C eggs washed in 3% acetic acid with and without ultrasonics had one log cycle less (P<.05) total plate count than untreated eggs. When taste panel. sponge cake height, or form stability data were analyzed, no differences (P>.05) were found to have been caused by ultrasonic vibration during washing with 3% acetic acid.

Microbial Effects of Ultrasonication of Broiler Drumstick Skin

“…The lack of effect of ultrasonication may have been due to the same reasons indicated above. Heath et al (1980) observed that ultrasonication did not enhance antibacterial effects of dipping eggs in 3% acetic acid.…”

Effects of ultrasonic waves on eggshell strength and hatchability of layer-type breeder eggs

“…In addition, ultrasonic waves (ULT) have been investigated as a method of cleaning eggs and controlling pathogenic organisms (Dawson et al, 1962;Wladyka et al, 1963;Giarola et al, 1970;Sert et al, 2011;Aygun & Sert, 2012). Heath et al (1980) used a combination of ULT and acetic acid to clean eggs, and Slapp (1995) used a combination of ULT and a bactericide to sanitize hatching eggs. The mechanism of ULT cleaning is based on cavitation, a phenomenon produced in liquids when a ULT wave is travelling through them.…”