Analysis of Eggs Quality by Using the NIR

Abstract

In this study, fresh chicken eggs that had hatched between 11 to 22 days prior were used to examine and devise a method for assessing chicken egg quality [1][9]. The samples were separated into three sizes: medium, large, and extra-large, and stored in an environment with controlled temperature and humidity. The eggs were then exposed to near-infrared spectra projected onto them by a spectrometer in the wavelength range of 610 to 880 nm [2][4][6]. The water molecules within the eggs absorb near-infrared thermal radiation. The unabsorbed portion of the thermal energy or near-infrared spectrum reflects some of the spectrometer's light and generates the spectrum's output in terms of radiation intensity. The Haugh unit and yolk index [1] were then utilized to compare the mean values [3]. This study determined, that chicken eggs aged 11 to 22 days had radiation intensities between 16.43 and 48.19, yolk indices between 0.1994 and 0.2601, and Haugh unit values between 54.7345 and 67.2087. The analysis of the data revealed that elder eggs had a greater effect on egg quality. Each of the three variables (radiation intensity reflected, Haugh units, and egg yolk index) there was a direct correlation with egg quality.