egg processing

1. INDUSTRIAL
PROCESSING
OF EGGS
Mrs.R.Sinthiya
Assistant Professor
Department ofFood Processing and
Preset vat ion 1 eel mole )gv
Faculty of Engineering
Avinashilingam Institute Ibr Home
Science & Higher Education for
W omen University, ilore

2. •Egg is a biological structure intended by nature
for the production of a chick.
•Consists of three main parts yolk,
albumen,and shell.
•To handle the problems of preservation and
marketing of eggs a clear cut idea about the
formation and structural details are
necessary.

3. STRUCTURE OF EGG

4. SHELL:
It forms the protective covering of
inner contents of the egg along
with the two membranes.
SHELLMEMBRANES:
Within the shell are inner and
outer membrane -porous and
composed of fibres.

5. EGG WHITE:
three layers -two areas of thin white encompassing one
area of thick white.
EGG YOLK:
The yolk is enclosed in a sac called the vitelline
membrane.
The chalazae appears as small twisted ropes of
thickened white.

6. COMPOSITION
Unique combination of nutrients for persons of all ages. Rich in protein.low in
caloric value-to curb obesity and other health problems.
Egg protein-high biological value .
Used as a standard for measuring the quality of other food protein. Eggs are
also known for their vitamin content. Vitamins A,b,E are mainly concentrated
in the yolk protein. Eggs are also known for their fatty acids-saturated and
unsaturated.

7. HEIDI'S LIQUID OMEGA EGG
Nutrition
Serving Size About 1/4 cup (6Og)
Servings Per Container About 8
Amount Por Sowing
Calorics 35 Calories from Fat 8
Daily
Total Fat O.5g 1 %
Saturated Fat Og o%
Trans Fat Og
Cholesterol 5mg 2%
Sodium 125mq 5%
Total Carbohydrate 1g O%
Dietary Fiber Og O%
Sugars Og
Protein 6g 13%
Vitamin A O°Z. Vitamin C 0°Zo
Calcium 2% Iron ©°/o
Vitamin O 1O% Vitamin E 4%
Thiamin 4% Vitamin B6 4%
Folate 1O% Vitamin Bl 2 1O%
Biotin G% Zinc 6%
Pantothenic Acid 1O%

8. STEPS PRIOR TO PROCESSING
FEEDING EGG
PRODUCTION
COLLECTION
STORAGE

9. Young birds are fed a high
protein diet(2O%)during the first
few weeks of life.
During the laying phase
lysine.methionine,calcium and
phosporous are precisely
monitored to support egg
production.
After the flock vacates the layer
house the house is stripped of
organic matter and sanitized
before another

10. EGG PRODUCTION ....
Producers begin to photostimulate and
manipulate the diet around 18 weeks of age in
order to support egg production. When the
flock (group of hens)reaches 50% production
producers commonly decide to molt the flock
in order to achieve a higher level of egg
production.

11. EGG COLLECTION
There are two primary
methods of egg collection
inline facilities
off line facilities.
Hens lay eggs on to an
angled wiref loor which
rolls the egg toward the
front of the cage on to
nylonbelt

12. OFF LINE FACILITY:
Nearly identical to inline facility.
Excepting that the eggs are transported out of the house
directly in to an egg cooling room.

13. INLINE FACILITY:
Eggs move directly from thelayer house to the egg
processing facility.
12-14 hours post lay they are washed,inspected, and
graded for packaging.

14. STORAGE OF
It is preferable to place the eggs in
filler flat trays which can be stacked
on openracks.
Refrigerated holding rooms.
At higher holding temperature
’‘sweating" is decreased.
An increase in the relative humidity
causes mustiness and offodours.

15. PROCESSING OF EGGS
I.
I

16. PROCESSING OF EGGS
COLLECTION
1
HANDLING, WASHING
GRADIhjG, ___
CANDLING
QUALTlf/ CONTROL TESTS
EGG BREAKERS
EGG PRODUCTS
PASTEURIZATION
FREEZING
COLD STORAGE
DRYING
PRESERVATION OF SHELL EGGS
AND BGG LIQUID
QUALITY CO OL AND STANDARDISATION
DESUGARING
PACKAGING AND MARKETING

17. COLLECTION
Belt conveyors are used for
collecting and conveying theeggs.
Frequent collection of eggs is an
important factor for maintaining its
quality.
The frequency of collection of
eggs should be atleast three times
a day.

18. CONVEYORS
ItftnQOnM)

19. EGG Li

20. HANDLING

21. HANDLING
Important step to maintain its quality.
To minimize the problem of damage.
Use of clean and cool containers while handling is
profitable.
Hand trucks or skids can be used to move material in
quantity.

22. WASHING
The skids are brought in to the
production room and the individual
flats are put on the conveyor.
Individual eggs are grasped by
small suction cups and placed on to
another conveyor. Now the eggs
are moved by the conveyor in to
the cleaner.

24. CLEANING AND GRADING
They are rotated as brushes and water jets move carefully
across the eggs. A fan then dries the egg. The cleaned eggs
are graded in a candling booth which is a dark cubical room.

25. A penetrating light is shined on
the eggs
inorder to grade them.
Older egg has thinner albumin.
Yolk casts a sharp shadow and
immediately indicates an older
egg.
The egg processor is able to
grade the egg during candling.

26. CANDLING

27. RADES
KWn"“
A sold for household use or at retailmarkets.
B i&ed mostly for bakery operations.
sent to egg breakers which break the
shell and convert to other egg products.

28. The grading process actually
includes the weighing
of the eggs as well.
Extra large-64 g
Large -56g
Medium -49g
Small -42g

29. EGG BREAKING

30. EGG BREAKING
Once graded eggs can be
diverted to the breaking or
pasteurising plant for furthur
processing.
Only graded eggs are used in the
production of egg products.

31. EGG BREAKING LINE

32. QUALITY CONTROL
EXTERNAL FACTORS:
shape,
texture,
soundness,
shellcleanliness,colour.
INTERNAL QUALITY:
Condition of yolk,albumen,air cell.

33. SHAPE, TEXTURE:
A normal egg is oval in shape with one end large and the
other end narrower.
Shape index=width/length *100 Unusual shaped eggs
have ridges,rough areas,thin spots.

34. SOUNDNESS OF SHELL: ____
A sound egg is one whose shell is intact and unbroken.
An unsound egg may be checked leaking or smashed.
Checked egg:It is defined as one having a crack in the shell
but its shell membranes are intact and its
content do not leak.

35. SHELL CLEANLINESS __
CLEAN:shell free from foreign material.
SLIGHTLY STAlNED:shell free from adhering dirt but shows
presence of slight stains on the surface.
MODERATELY STAlNED^moderate degree of stains. DIRTY
:has adhering dirt and stains covering more than I th of the
total surface area.

36. SHELL COLOR
Nothing to do with its quality.
It is not one of the quality parameters.
INTERIOR QUALITY OF EGG
Candling process give an idea about the thick albumen
condition.
The size and depth of the aircell increases with ageing.

37. PRESERVATION OF EGG SHELL
AND LIQUID------------
Preservation of egg shell depends mainly
on the gentle handling , proper filling of egg
baskets, using right type of packaging materials
proper transport and stacking of cases. Eggs for
cold stores should not be washed they must be
nest dean,sound in condition and of good
interior quality.
Cold stores meant for eggs should not be
used for storing any other products.

38. Liquid egg products have
become a suitable outlet for
distribution of surplus
eggs in the commercial channel.
Since liquid eggs act as an
excellent media for the growth of
the pathogens continuous
inspection and regulations are
necessary.
Freezing causes a drastic
reduction in bacterial number.
Pasteurisation of eggliquid has
become mandatory.

39. The various preservation methods are
Pasteurisation
Freezing
Cold storage Drying

40. The temperature recommended for
pasteurisation of egg white is
56 to 57 degree celcius with preheating for a
minute at
45 degree celcius followed by pasteurisation for
3 to 4 minutes.
Various substances may be added to
stabilize liquid egg against heat denaturation.
Plate type HTST pasteurizers are used for
pasteurization.
The use of 60 degree celcius for atleast 3
to5 mins leads to a small reduction in volume
and functional properties.

41. The pasteurization processes in use are
LACTIC ACID -ALUMINIUM SULPHATE PROCESS: 60 to
62 degree celcius for 3 to 4 minutes.
Egg white is cooled.
HEAT PLUS -HYDROGEN PEROXIDE PROCESS:
50 to 54 degree celcius for 3 to 4 minutes.
Egg white is cooled.
HEAT PLUS VACUUM PROCESS:
17-24 vacuum is applied for liquid egg Air from the
albumin is removed in this process.

42. FREEZING:
Frozen egg yolks hove become viscous and gummy on
thawing unless they are mixed with sugar or salt syrup
before freezing.
Freezing destabilises the surface of the tiny lipid protein
particles(lipoprotein)in egg yolk.
The gel structure of the coagulated protein is damaged by
ice crystal formation.

43. COLDSTORAGE___
Eggs ore usually stored at -15 to 0 degree celcius which is
above their freezing point.
They remain in desirable condition only if the storage room is
well controlled at humidity 85-9O7©,circulation of air,free from
objectionable odour.
Eggs retain the quality as long as six months in the cold storage.

44. DRYING
Satisfactory method for
preserving the eggs either whole or as
separated yolks or whites.
Spray dried egg white have
longer shelf life.
To retain the functional
properties dried white require
treatment to remove last traces of
glucose.
It helps to control maillard reaction.

45. DESUGARING OF EGG PRODUCTS
When native egg white powder is heated to high
temperatures for a substantial length of time it leads to
darkening due to reaction between glucose and several of the
egg proteins.
The key to prevent off flavor and off odour is to remove the
glucose from liquid egg prior to drying.

46. METHODS IN USE ________
SPONTANEOUS MICROBIAL FERMENTATION:
Evolution of carbondioxide halts at 6* or 7th of
fermentation.
CONTROLLED BACTERIAL FERMENTATION: It reduces
the fermentation time,dried powder is uniform. YEAST
FERMENTATION:
Little change in acidity.

47. QUALITY CONTROL AND
STANDARDISATION -----
MICRO BIOLOGICAL ANALYSIS:
It is done based on the counts of
Yeasts
Salmonella
Coliforms
Staphylococcus
Streptococcus
CHEMICAL ANALYSIS: Qualities like
color,salt,sugar,percent yolk and white are analysed.

48. SENSORY ANALYSIS;
Flavor
Palatibility
standardization is done as per weight ,shellquality,
Interior quality of egg.

49. PACKAGING AND MARKETING
The packing machine
assembles the cartons based
on the weight
of individual eggs.
The heaviest eggs are found
and packed in to the extra
large cartons.

50. Packingmaterial varies but is generally either
recycled cardboard or a colored polystyrene .
After packing the cartons are placed on a conveyor and
placed in to flats by machine put in to refrigerated trucks
and sent to be sold.

51. EGG PRODUCTS .
I---------
WHOLE

52. DRIED EGG PROOUCTS
1 1 ■ i L
IsPRAY DRIED EGGWHITE SOUDsl
INSTANT EGG WHITE SOLIDS WHOLE EGG SOUDS EGG YOLK SOLIDS

53. SPECIALITY PRODUCTS
1_________________
__________________
__________________
______ 1 1 1
r
WHOLE HARD COOKED
“Tj ■'*' •'*'<
EGG SUBSTITUTE PRODUCTS SCRAMBLED EGG MIXES
1 I'.JIIHI iiHinnmfflMi

54. EGG POWDERS__
AIR IS HEATED IN AIR HEATER
DRYING CHAMBER THROUGH AIRDISPENSOR
EGG PULP IS FED
CENTRIFUGAL ATOMIZER
EXHAUST AIR IS REMOVED
I
PNEUMATIC CONVEYING SYSTEM
POWDER TO POWDER SEPARATOR
I PACKAGING

56. EGG ALBUMEN POWDERS: ................
Exhibit very good whipping properties.
Used in bakery /pastry products.
WHOLE EGG POWDERS:
Spray dried at low temperature.
EGG YOLK POWDERS:
It can be used as a substitute of fresh egg yolk in
formulations where emulsion,color are important.

57. 1