Cooling and storage of eggs

Abstract

Eggs are food product with a high nutritional value, because a living organism is created in them. The nutritional value of eggs is greatest in the first few days after hatching. But in practice, there is often a need to store the eggs for a long time, thus they get older and gradually lose their high nutritional value. For long periods of storage, the eggs are cooled and stored under certain conditions. The cooling procedure and the keeping manner of the cooled eggs until the sale are presented in this study. In order to avoid the bedewing of eggs the cooling should be carried out carefully. In the beginning of cooling, the temperature in the chamber should be 2-3°C lower than that of the eggs, and then gradually to decrease (by 1°C every 2 to 3 hours). Cooling the eggs ends when its temperature reaches 2°C and then they are transferred to the storage chamber. Cooled eggs are stored in air-conditioners at a temperature of 0.5 to 2°С and relative humidity 8588%. Air circulation should be moderate and even in the entire chamber. Before putting into circulation (turnover, treade), cooled eggs are placed in air-conditioned chambers in which the air temperature rises by 10°C every 2 - 3 hours until it is 2-30С lower than the temperature of the outer air, in order to avoid spilling eggs, and the air change over the course of 24 hours is gradually increasing. If the cooling, storage, and warming procedure was correct, the eggs may be kept in good condition for two weeks after extracting the refrigerator.