A study of methods of minimizing shrinkage in shell eggs during storage

✍ Scribed by L.H. Almy; H.I. Macomber; J.S. Hepburn

• Book ID: 104124324
• Publisher: Elsevier Science
• Year: 1922
• Tongue: English
• Weight: 59 KB
• Volume: 194
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(22)90982-2

✦ Synopsis

IMMERSION of eggs for short periods in heated or unheated solutions of mineral or organic acids, mineral salts, or soap in water were of but slight value in reducing shrinkage in eggs held at room or higher temperature.

The loss in weight of eggs treated with heated cotton-seed oil was 6.3 per cent. and that of those treated with a heated mineral oil (specific gravity 0.869, flash point 350" F., viscosity at 100' F. 134 units, Saybolt) was 7.4 per cent. of that of untreated eggs. Lighter mineral oils, two other vegetable oils, and an animal oil were less satisfactory. Addition of gums, waxes, or rosin failed to increase the efficiency of the better mineral oil. The presence of I or 2 per cent. of soap markedly increased the sealing value of the more inferior mineral oils.