This document summarizes a student project on developing an egg incubator. The project involved researching different incubation methods, designing and building a prototype incubator, and testing it under various temperature and humidity conditions. Key findings included determining the optimal temperature range for incubation and how mortality rates varied with small temperature changes. The conclusions were that egg incubators have potential for commercial use but could be improved to be more reliable, efficient and environmentally friendly.

1. BINESWAR BRAHMA ENGINEERING
COLLEGE
B.E. FINAL YEAR PROJECT
PRESENTATION
TOPIC – EGG INCUBATOR
INTRODUCTIO
N
WORK
OBJECTIVES
LEVELS
PROCEDUR
E
FUTURE
PRESENTED
BYSAGAR SARKAR
ROLL NO- B14/10
DEPT-CHEMICAL ENGG,
KOKRAJHAR,ASSAM
Guided by
HEMANTAJEET MEDHI.
RESULTS
CONCLUSIO
N
DEPERTMENT OF CHEMICAL ENGINEERING

2. INTRODUCTIO
WORK
OBJECTIVES
LEVELS
PROCEDUR
E
FUTURE
INCUBATOR
TYPES OF
INCUBATION1. NATURAL
INCUBATION
2. ARTIFICIAL
INCUBATION
The process of changes of fertile egg to a living
organism capable of working and eating.
It takes 21 days on average for an egg to hatch once
incubation begins.
RESULTS
CONCLUSIO
N
LEVELS
PROCEDUR
E
FUTURE
RESULTS
CONCLUSIO
N
OBJECTIVES
LEVELS
PROCEDUR
E
FUTURE
RESULTS
CONCLUSIO
N

3. INTRODUTIO
OBJECTIVE
S
LEVELS
PROCEDU
RE
FUTURE
ARTIFICIAL
INCUBATION
NATURAL
INCUBATION
 Incubation Under a broody hen
is the Ideal Way to hatch a Small
Number of Eggs.
 Man Work Increases.
 A hatchability of 80%(of Eggs
set) from Natural Incubation is
Normal, but a Range of 75-80%
is considered Satisfactory.
 During this time the Hen sits,
on her egg(s) and maintain a
temperature of Around 100 F.
This Temperature is Needed to
Proper Embroyic Development.
 Use of machines which warms,
turns, humidifies bird egg to
incubate and eventually hatch.
 Artificial incubation of poultry eggs
is an ancient Practice.
WORK
RESULTS
CONCLUSIO
N

4. INTRODUTIO
WORK
JUSTIFICATION OF THE
PROJECT

5. INTRODUCTIO
WORK
OBJECTIVES
LEVELS
PROCEDU
RE
FUTURE
OBJECTIVESCONCLUSIO
N
RESULTS
CONCLUSIO
N
 To make People Self-Reliable.
 Contribute to the success of emerging techniques.
 Supporting Specific Sector Development.
 Increases the Competiveness of Local Economy.

6. INTODUCTIO
WORK
OBJECTIVE
S
LEVELS
PROCEDUR
ES
FUTURE
 It is Profitable for both
small scale and large
scale Industries.
 The leading poultry
producing states in
different regions were
Andhra Pradesh and
Tamil Nadu in Southern
Region, West Bengal
and Bihar in Eastern
Region, Maharashtra.
REGIONAL
 Biggest consumer
market in the world.
Population of 1.2
billion consumers
growing at a GDP of
9% P.A.
 It rank 5th in the
Poultry Production
 Most economical
source of animal
protein without any
religious Taboo.
NATIONAL
 3rd Generation Incubator
along with Automated
Facilities are used.
 U.S. has the highest no.
of Incubator’s with
high-Tech facilities.
 Creates Links between
different Entities Such
as Universities,
Research Institutes and
International Ventures
For Further
Development
INTERNATIONA
L
CURRENT STATUS OF THE WORK AT DIFFERENT LEVEL
RESULTS
CONCLUSIO
N

7. INTRODUCTI
WORK
OBJECTIVE
S
LEVELS
PROCEDURE
S
FUTURE
TEMPERATU
RE
It is Extremely important
during Incubation.
In modern commercial forced
draft incubator’s are
maintained. .
HUMIDITY
• Humidity is also important
because the rate at which egg
losses water by evaporation
depends on the Ambient
Humidity.
• The relative humidity of the air
should be about 60% during the
last 3-4 Days humidity should
be 65-70%.
VENTILATION
AIR• Proper ventilation is
Important for Successful
Incubation.
• Insufficient Ventilation may
Result in Embryo or Chicken
Death.
• During the Hatching Period
Addition Ventilation Must be
Supplied to Reduce the C02
in the Incubator.
• Each Process is Speeded Up
Approximately 100 times.TURNING
• Turning is done in the
Incubator so that there is no
Deformation in the Hatching
Process.
• Egg Turning should be
Undertaken 6-7 Times per
day.
• Eggs Should be Turned to a
Position at least 45 degree
from vertical for a good
hatchability.
RESULTS
CONCLUSIO
N
PROCEDURE
S

8. INTRODUCTI
WORK
OBJECTIVE
S
LEVELS
PROCEDUR
E
FUTURE
FUTURE
Research And Development
RESULTS
CONCLUSIO
N
 Effective water Sanitation, Temperature, Ventilation, Lighting And
Floor Management.
 Disease Management & Bird Diet
 Automatic egg incubator/hatchers in poultry farms are required
due to increase in fuel demand.
 Rise in the population and Growing Consumption of Processed
Food is Anticipated this in turn is expected to increase the demand
for Automatic Egg Incubator in the coming Years.
 Solar panels and Hygiene Are the Key Factor.
 More Reliable, cheaper and Environment Friendly.
RESULTS
CONCLUSIO
N

9. INTRODUCTI
WORK
OBJECTIVE
S
LEVELS
PROCEDUR
E
FUTURE
RESULTS
CONCLUSIO
N
EXPECTED RESULTS AND COMPARISIONS
0
10
20
30
40
50
60
70
80
90
Category 1 (34.5) Category 2 (35.5) Category 3 (36.5) Category 4 (37.5) Category 5 (37.5)
Mortality Chart
Mortality at Different Temperatures.

10. INTRODUCTI
WORK
OBJECTIVE
S
LEVELS
PROCEDUR
E
FUTURE
8M
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Explain
6M
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7M
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RESULT
S
RESULTS
NCLUSION
CONCLUSIO
N
 With the Rise in the middle Class and Increased Urbanisation ,cost(Contains
Rich Source of Protein), targeted Per-Capita consumption, Growth Rate,(Both
Egg and Chicken) major population prefer to go for Egg and Chicken. Hence
Poultry Farming Is Playing a Major Role In The Near Future.
 Since, our Country is self dependent in Poultry Farming Business and there
Equipment’s With less Govt. Intervention and Initiatives of Private Enterprise
this Industry’s Require Support from Vetnary Health, poultry Feed, Financial
Sector and Poultry Processing Sectors for Better Growth, Which Directly or
Indirectly Creates more Employment.
 The main Idea of this Project is to Optimize the Values So as to Increase the
Energy Efficiency.
 To improve the various Parameter that are not Constant and vary with Location
and Weather.

11. THANK YOU