A Review on Non-Invasive Quality Evaluation of Eggs using Sensor

Author: Sharmeela R. and A. Lovelin Jerald

Download PDF

Abstract

The concern for food quality and safety is shared by all sectors of the food industry, government regulatory agencies, and consumers. Eggs play an important part of our daily diet. New technologies and new methods of egg processing are followed in the egg industry to improve nutrition, safety, shelf life, and taste of egg products. One of the biggest challenges for the poultry industry is providing consistent-quality egg products to the consumer. The quality detection of eggs by using sensors helps to assure the safety and quality of the eggs. The paper discusses the factors influencing the quality of eggs. A relatively short period of time may pass before eggs become unusable if they are not handled and stored properly. One of the earliest signs of deterioration is the expansion of the air cell as a result of water evaporating from the white through the pores of the shell. The ageing impact of eggs can be measured using either destructive or non-destructive methods. The aim of this work is to develop a real-time model to check the quality of eggs by using the sensors. The quality of the egg can be sensed by using the Pressure sensor, a Pic Microcontroller embedded with an analog to digital converter that analyses the weight of the egg, and the result will be displayed on both LCD and LED.

Keywords

Egg, Nutrition, Quality parameter, Non-invasive, Sensors, Shelf-life, Quality detection

Conclusion

The producer's or vendor's intention should mainly depend on the egg reaching the consumer with as much of its original quality as possible. The quality of the egg cannot be improved after it is laid. The quality will be lowered very quickly by many factors of management and by being exposed to high temperatures and low humidity. The quality detector for eggs will be compact in size and weight, so it can be carried anywhere and in any place. Pressure sensors, which help to analyse the weight of the eggs based on the weight of the eggs, the weight of the eggs will be sensed by the sensor. In the end, the system accurately and simply informs customers about the condition of the egg. Low-cost components can be effectively used to construct the design. The design of the kit is low-cost, feasible, compact, and cost-effective. The display system clearly shows the egg freshness level, giving customers a clear understanding of its construction, which makes it accessible to all socioeconomic groups. The design is simple, effective, compact, and cost-effective.

References

-

How to cite this article

Sharmeela R. and A. Lovelin Jerald (2023). A Review on Non-Invasive Quality Evaluation of Eggs using Sensor. Biological Forum – An International Journal, 15(5): 1323-1326.