Processing of Egg

1. Processing of Egg

2. Egg is a complete food consumed throughout the wolrd. • Egg protein contains all the essential amino acids and has got highest biological value. • Thus egg protein are considered by the WHO to be the reference protein,to which all all other proteins are compared. • Average weight of hen egg is about 2ounce.56g etc. Egg:

3. Whole egg can be divided into three major components. • Shell. • Egg white. • Egg yolk. Structure & Composition of the Egg:

4. Age of the Egg. • Storage atmosphere. • Temperature storage. • Relative Humidity. • Pre-Treatements given before Storage. Factors affecting Quality of Egg.

5. Air cell size: Increases with age,affecting egg appearance and quality. • Yolk Quality: Become less firm and more prone to breakage with age. • White Quality:Becomes thinner and more watery with age. Age of the Egg:

6. Oxygen(o2): High 02 levels can lead to moisture loss and oxidation of egg components. • Carbon dioxide(Co2): Elevated CO2 levels can cause a decreases in ph, affecting egg. • Nitrogen(N2): N2 is an inert gas that can help maintain egg quality by preventing moisture loss and Oxidation. Storage Atmophere:

7. Optimal Storage temperature: (4C to 7C) • Safe temperature range: (0C to 10C) • Danger zone:(10C to 21C) • Temperature abuse:( Above 21C.) Temperature Storage:

8. Moisture Loss: • Low Rh(below 50%) cause mositureloss,leading to a decreases in egg weight and quality. Mositure gain: • High Rh(above 70%)cause mosituregain,leading to increase in egg weight. RelativeHumidtity:

9. Washing: Removes dirt,bacteria and other contaminants from the eggshell. • Sanitizing: Uses chemicals or heat to reduce bacterial contamination. • Oiling: Applies a thin layer of oil to the eggshell to prevent moisture loss. • Candling: Inspects eggs for cracks,bloodspots,or other defects. • Grading: Sorts egg by size,shape,and quality. Pre-treatementsprocesses:

10. Water Test: • This test is based on the principal of density. • Simply,Dropped the egg into water. • Good quality eggs sink to bottom and poor quality float. • Loss in weight is due to the dehydration. Testing the Quallity of Egg:

11. Cracked,Smelly,rough,surface indicates poor quality. Candling Test: • The egg shell is porous and allows the light to pass through. • Eggs to be tested are placed in front of sharp,bright light and assessed for the following factors: • Carcks on the shell. • Air cell and position. • Pressure of any bloos spot/meat spot or foreign elements in the egg. Sensory Test:

12. Egg products are processed and convenience forms of eggs for commerical,foodservice and home us. • Egg products are preferred to shell eggs by commercial bakers,food manufacturers and the foodservice industry because of convenience ,Labor savings ,minimal storage requirements,ease of portion control,and product quality, stability and uniformity. Processing of Egg:

13. Refrigerated Liquaidproducts: • Egg whites,Eggyolk,various blends of yolk and white. Frozen products: • Egg whites,eggyolk,saltedyolk,sugardyolks,Whole egg, salted whole egg. Dried products: • Spray dried egg white solids,instant egg white solids,whole egg or yolk solids. Specialty products: • Freeze dried scrambled eggs,Frozenprecooked products like Egg patties, Fried eggs,crepes,Egg pizza etc. Classification of egg products:

14. Eggs are frozen them for use in food manufacturing. • Before freezing,egg contents are separated from the shell and which may be frozen as well as whole egg,Eggyolk,Egg white or various mixtures of yolk and white. • Freezing plants are generally combined with egg breaking facilities where eggs are received,washed and dried. • Then eggs are broken to remove the egg content this could be done by hand or with the help of machines. Production of frozen egg.

15. Shell egg. • Candling. • Removal of egg content. • Inspection of egg meat. • Separation of yolks and whites when desired • Mixing and chuming of Yolks and white when desired. • Straining to remove chalzas and pieces of shell and membrane. • Addition of sugar,salt and other ingredients. • Pasteurization(60-62C/3-4sec. • Freezing and drying of the products. Steps of production of Frozen Egg:

16. Eggs provide many desireable attributes as a food ingedients. • The functional properties derived by egg contents are coagulations,Emulsification and Foaming. Functional properties of Egg content:

17. Packaging of eggs is a crucial step in maintaining their quality and safety. Types of Packaging: • Cartons: Made of paper pulp, plastic, or foam, cartons are the most common type of packaging for eggs. • Trays: Used for packaging eggs in bulk, trays are typically made of plastic or foam. • Boxes: Used for packaging eggs in larger quantities, boxes are typically made of cardboard or plastic • Bags: Used for packaging eggs in small quantities, bags are typically made of plastic or paper. • Crates: Used for packaging eggs in large quantities, crates are typically made of wood or plastic. Packaging of eggs:

18. Paper pulp: A sustainable and biodegradable material used for making cartons and trays. • Plastic: Used for making cartons, trays, and bags. • Foam: Used for making trays and cartons. • Cardboard: Used for making boxes. • Wood: Used for making crates. Packaging Materials:

19. Ventilation: Allows for airflow to prevent moisture buildup. • Cushioning: Protects eggs from shock and vibration. • Stackability: Allows for easy stacking and storage. • Visibility: Allows for easy inspection of eggs. • Tamper-evidence: Indicates if the packaging has been opened or tampered with. Packaging Features

20. Egg grade and size: Must be labeled on the packaging. • Packaging date: Must be labeled on the packaging. • Storage instructions: Must be labeled on the packaging. • Handling instructions: Must be labeled on the packaging. Packaging Requirements:

21. The processing of eggs is a crucial step in ensuring the quality and safety of eggs for human consumption. From washing and sanitizing to packaging and storage, each step plays a critical role in maintaining the integrity of the egg. • Cleaning and sanitizing. • Grading and sorting. • Packaging. • Storage and transportation. Conclusion:

22. Thank you