Narushin, Valeriy G., Romanov, Michael N, Griffin, Darren K. (2021) A novel Egg Quality Index as an alternative to Haugh unit score. Journal of Food Engineering, 289 . Article Number 110176. ISSN 0260-8774. (doi:10.1016/j.jfoodeng.2020.110176) (KAR id:82631)
PDF
Author's Accepted Manuscript
Language: English
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
|
|
Download this file (PDF/586kB) |
|
Request a format suitable for use with assistive technology e.g. a screenreader | |
PDF (publisher template version)
Author's Accepted Manuscript
Language: English Restricted to Repository staff only |
|
Contact us about this Publication
|
|
Official URL: https://doi.org/10.1016/j.jfoodeng.2020.110176 |
Abstract
An unusually popular index reflecting the quality of the egg contents and known as the Haugh unit (HU) score is empirical in nature. Because of that, a number of studies appeared that contradict or try to improve this index. In this regard, we set a study that pursued several goals: (i) to trace the rationale for developing the HU index and give it a theoretical reassessment; and (ii) based on the assumptions of previous studies in this field, to revisit and refine the index by increasing such its components as the mathematical adequacy and information value. As a result, an alternative index was inferred that we called the Egg Quality Index (EQI) and described using the appropriate mathematical dependencies. This novel index, in addition to the egg weight (W), takes into account the physical properties of the thick albumen (by measuring its height, H) and yolk (by identifying its diameter, d, or height, h). We, then, compared the two indices, HU and EQI, using the simulation modelling approach. The results of comparison of the two indices as applied to a various set of parameters characteristic of chicken eggs suggested a wider potential for using EQI due to the inclusion of an additional parameter reflecting the yolk condition as well as a more accurate distribution of the studied eggs in quality grade groups with various gradations of consumer attractiveness.
Item Type: | Article |
---|---|
DOI/Identification number: | 10.1016/j.jfoodeng.2020.110176 |
Uncontrolled keywords: | Egg quality; Haugh unit; Albumen index; Yolk index |
Subjects: |
Q Science > QH Natural history > QH324.2 Computational biology S Agriculture > SF Animal culture |
Divisions: | Divisions > Division of Natural Sciences > Biosciences |
Signature Themes: | Food Systems, Natural Resources and Environment |
Depositing User: | Mike Romanov |
Date Deposited: | 26 Aug 2020 09:01 UTC |
Last Modified: | 08 Sep 2023 13:46 UTC |
Resource URI: | https://kar.kent.ac.uk/id/eprint/82631 (The current URI for this page, for reference purposes) |
- Link to SensusAccess
- Export to:
- RefWorks
- EPrints3 XML
- BibTeX
- CSV
- Depositors only (login required):