Effect of egg shape index on mechanical properties of chicken eggs

Eggs are available in different shapes. These shapes can be differentiated using a shape index (SI). The shapes most often encountered are sharp, normal (standard), and round eggs which are enumerated on the SI as 76, respectively. In this study, the effect of egg shape on the mechanical behaviour o...

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Veröffentlicht in:	Journal of food engineering 2008-04, Vol.85 (4), p.606-612
Hauptverfasser:	Altuntas, E, Sekeroglu, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chicken egg Chickens Compressing Compression axes and speed Compression tests Deformation Egg and egg product industries Egg shape index Eggs Firmness Food engineering Food industries Foods Fundamental and applied biological sciences. Psychology General aspects Mechanical properties modulus of rupture physical properties Rupture rupture energy shape surface area
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