Ultraviolet and infrared rays effects on some mechanical properties of oil-stained eggshells using response surface methods

Document Type : Research Paper


1 Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I. R. Iran

2 Department of Animal and Poultry Nutrition, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I. R. Iran


Today, due to increasing public awareness, the use of eggs as a source of essential amino acids in the human body has expanded. Since the egg is a packaged food, the quality and mechanical integrity of the shell are of great importance. In this study, a number of healthy eggs were selected and then exposed to ultraviolet (UV) and infrared (IR) radiation. After this step, half of the samples were smeared in sunflower oil and stored for 2 days. In the next step, the fracture force of the eggshell was obtained with the help of the Instron device. The results of this experiment showed that a number of levels of ultraviolet radiation factors were able to cause changes in the amount of fracture force of the eggshell. In the study of the effect of infrared light on the fracture force of the eggshell, it was observed that with increasing the number of bulbs and irradiation time, the amount of breaking force has also increased and this had a direct relationship with the factors of number of lamps and irradiation time. Also, in the study of the effect of infrared samples and impregnation of the shell with sunflower oil, it was concluded that impregnation of the eggshell with the oil reduces the amount of refractive force from 30.3 to 26.5 N. Finally, it was observed that the infrared samples had a higher average refractive index than the ultraviolet samples.


Article Title [Persian]

تأثیر اشعه ماورابنفش و مادون قرمز بر برخی خواص مکانیکی پوسته تخم مرغ آغشته به روغن با استفاده از روش سطح پاسخ

Authors [Persian]

  • محمدجواد محمودی 1
  • محسن آزادبخت 1
  • علی اصغری 1
  • بهروز دستار 2
1 گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ج. ا. ایران.
2 گروه گروه تغذیه دام و طیور، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ج. ا. ایران.
Abstract [Persian]

امروزه، به دلیل افزایش آگاهی مردم، استفاده از تخم‌مرغ، به عنوان منبعی از اسیدهای آمینه ضروری بدن انسان، گسترش یافته است. از آن جایی که تخم‌مرغ، یک غذای بسته‌بندی شده محسوب می‌شود، جنبه کیفی و یکپارچگی مکانیکی پوسته آن از اهمیت بالایی برخوردار است. در این تحقیق، تعدادی تخم‌مرغ سالم انتخاب شد و سپس تحت اشعه ماورابنفش و مادون قرمز قرار گرفت. پس از این مرحله، نیمی از نمونه‌ها به روغن آفتابگردان آغشته و به مدت 2 روز در انبار نگهداری شدند. در مرحله بعد، مقدار نیروی شکست پوسته تخم‌مرغ، به کمک دستگاه اینستران بدست آورده شد. نتایج این آزمایش نشان داد که تعدادی از سطوح فاکتورهای پرتودهی ماورابنفش توانستند تغییراتی در مقدار نیروی شکست پوسته تخم‌مرغ به وجود آورند. در بررسی تاثیر نور مادون قرمز بر نیروی شکست پوسته تخم‌مرغ مشاهده شد که با افزایش تعداد لامپ و زمان پرتودهی، مقدار نیروی شکست نیز افزایش پیدا کرده است و دارای یک رابطه مستقیم با فاکتورهای تعداد لامپ و زمان پرتودهی بود. همچنین در بررسی تاثیر نمونه‌های تحت پرتو مادون قرمز و آغشتگی پوسته به روغن آفتابگردان، نتیجه شد که آغشتگی پوسته تخم‌مرغ به روغن، سبب کاهش مقدار نیروی شکست از 3/30 به 5/26 نیوتن می‌شود. در نهایت مشاهده شد که نمونه‌های تحت پرتو مادون قرمز دارای مقدار نیروی شکست متوسط بیشتری نسبت به نمونه‌های تحت پرتو ماورابنفش بودند.

Keywords [Persian]

  • پوسته تخم مرغ نیروی شکست
  • مادون قرمز
  • ماورابنفش
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