Egg Cooling Characteristics in Commercial Egg Coolers
Open Access
- 1 July 1992
- journal article
- research article
- Published by Elsevier in Journal of Applied Poultry Research
- Vol. 1 (2) , 258-270
- https://doi.org/10.1093/japr/1.2.258
Abstract
Studies were conducted to examine how cartoning, casing and palleting methods affect the cooling rate of eggs in commercial egg coolers during 24 and 72 hour periods. Cooling rate was found to be a function of how readily air interacted with individual cartons of eggs. Eggs in wire baskets were found to cool from an original temperature of 80°F to the egg cooler temperature of 45°F in approximately 48 hours, whereas eggs in cardboard cases required nearly one week. Egg cartoning material (styrofoam vs. wood-pulp) had little effect on the rate of cooling.Keywords
This publication has 0 references indexed in Scilit: