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Packaging and storage of egg
- 1. 4210011 0010 1010 1101 0001 0100 1011
- 2. 421 0011 0010 1010 1101 0001 0100 1011 TOPIC: PACKAGING AND STORAGE OF EGG • SUBMITTED TO: DR AJMAL • SUBMITTED BY: NASIR ALI 15S933 HAMZA GHAFOR 15S935
- 3. 421 0011 0010 1010 1101 0001 0100 1011 Requirements for containers and outer containers: • Made from suitable material. • Should not give off any taste or odour to the eggs. • Strong so that it will not bulge out or buckle in during normal handling or transporting. • Should not absorb excessive moisture during cooling. • Free from any matter other than the eggs packed therein. • Unbroken.
- 4. 421 0011 0010 1010 1101 0001 0100 1011 Requirements for containers and outer containers: • When reused: clean before eggs are packed, remove all marks and labels or cover with new labels. • Should close properly.
- 5. 421 0011 0010 1010 1101 0001 0100 1011 Simple basket • Baskets are suitable for short distance transport and egg collecting.
- 6. 421 0011 0010 1010 1101 0001 0100 1011 Filler tray • Standard egg tray usually carries 36 eggs. • using plastic egg fillers • Reusable and durable. • Washable. • Covered with plastic coverings. • used as packaging for final sale to the buyer.
- 7. 421 0011 0010 1010 1101 0001 0100 1011 Polystyrene packages Packages can carry two to twelve eggs. Advantages of using polystyrene • Superior cushioning. • Protects against odours and moisture. • Resistant to fungus and mould growth.
- 8. 421 0011 0010 1010 1101 0001 0100 1011 Functions of packaging • Packaging protects the eggs from: • Micro-organisms, such as bacteria • Natural predators • Loss of moisture • Tainting • Temperatures that cause deterioration; and • possible crushing while being handled, stored or transported.
- 9. 421 0011 0010 1010 1101 0001 0100 1011 Advantages of packaging • Protects the produce from damage. • Convenient unit for distribution. • Serves as an advertisement for the product. • Labels/brands the product. • Provides protection against odours and moisture.
- 10. 421 0011 0010 1010 1101 0001 0100 1011 Storage of egg Storage techniques : 1. Lime water method 2. Water glass method 3. Oil treatment 4. Thermostabilization 5. Use of gases 6. Drying 7. Refrigeration 8. Freezing
- 11. 421 0011 0010 1010 1101 0001 0100 1011 Lime water treatment • Lime water =1kg cao +20 L water • Not soluble Dissolve • Lime water filtrate • Dip eggs • Ca will deposit on shell • Holes of shell are filled with Ca • Pores are closed
- 12. 421 0011 0010 1010 1101 0001 0100 1011 Lime water treatment • CO2excreation is retarded • Moisture loss is controlled • Barrier for microorganisms
- 13. 421 0011 0010 1010 1101 0001 0100 1011 Water glass method • 10% solution of sodium silicate • Eggs are dipped in solution • Silica close the pores • Shelf life is increased to month
- 14. 421 0011 0010 1010 1101 0001 0100 1011 Waxing/oil treatment • Evaporation is reduced • CO2-excretion retarded • O2 is retorted to enter • Less increase in Ph • Oil is applied as spray or dip • Life few month in cold storage
- 15. 421 0011 0010 1010 1101 0001 0100 1011 Thermostabilization • Warm water 60Co 3-5 min • Coagulation of egg white • Pasteurize and defertilized • Solidification of white • Closing of pores in shell
- 16. 421 0011 0010 1010 1101 0001 0100 1011 Use of Gases • Nitrogen ,carbon dioxide-inert gases • Causes cloudiness in egg white • Egg should be packed in polyethylene before the use of gases
- 17. 421 0011 0010 1010 1101 0001 0100 1011 Drying • Remove the moisture by heat source • Egg yolk powder • Egg white powder • Hole egg powder
- 18. 421 0011 0010 1010 1101 0001 0100 1011 Refrigeration • -1.5Co • 85% relative humidity • 8_10 month
- 19. 421 0011 0010 1010 1101 0001 0100 1011 Freezing • Without shell • 12Co • Microbial ,chemical and enzymatic reaction are controlled
- 20. 421 0011 0010 1010 1101 0001 0100 1011