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首页> 外文期刊>International Journal of Biophysics >Non-Destructive Acoustic Resonance Method for Evaluating Eggshell Strength and Thickness
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Non-Destructive Acoustic Resonance Method for Evaluating Eggshell Strength and Thickness

机译：评估蛋壳强度和厚度的无损声共振方法

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Poor eggshell quality has been of major economic concern to commercial egg producers all over the world, with estimated annual losses in the USA of around 247million US dollars. This study suggest using eggshell resonant frequency to estimate egg strength and shell thickness in post-harvest egg sorting, grading, and packing process as non-destructive test method. Experiments was conducted on thirty eggs collected from 44-week-old Fayoumi hen (an Egyptian local strain) with average mass of 60.13 g. The intact eggs were submitted to the acoustical excitation process-represented by this study - to obtain natural frequency for each tested egg. The eggs strength were evaluated in the range 3.6 to 5 kg/cm~(2) using a distractive compression test method. The eggshell, albumin, and yolk were individually subjected –for second time - to the acoustical excitation process to obtain the natural frequency for each. Results showed that eggshell, albumin, and yolk resonate around 1750 Hz, 3500 Hz, and 3900 Hz respectively?. No obvious relation was found between the eggshell thickness and its breakage force. However measured shell resonant values correlated by 0.97 and 0.91 with the eggshell strength and thickness respectively. The results emphasize the suitability for using the acoustic excitation methods for evaluating egg strength in eggs production line as a noncontact test method. Moreover, further investigation on using the selective resonant analysis of the egg albumin and yolk to detect egg pathogen invasion and egg quality are required.
机译：蛋壳质量差已成为全球商业蛋生产商的主要经济问题，在美国估计每年损失约2.47亿美元。本研究建议在收获后的鸡蛋分选，分级和包装过程中，使用蛋壳共振频率来估计蛋强度和蛋壳厚度作为无损检测方法。实验是从平均周长60.13 g的44周大的Fayoumi母鸡（埃及本地菌株）中收集的三十个卵上进行的。将完整的卵送入本研究代表的声激发过程中-获得每个测试卵的固有频率。使用分散性压缩试验方法，将卵的强度评估为3.6-5 kg / cm〜（2）。分别对蛋壳，白蛋白和蛋黄进行第二次声激发过程，以获得每种的固有频率。结果表明，蛋壳，白蛋白和蛋黄分别在1750 Hz，3500 Hz和3900 Hz附近共振。在蛋壳厚度与其破坏力之间没有发现明显的关系。然而，测得的壳共振值分别与蛋壳强度和厚度相关，分别为0.97和0.91。结果强调了使用声激发方法评估鸡蛋生产线中鸡蛋强度的适用性作为非接触式测试方法。此外，需要对蛋清和蛋黄进行选择性共振分析以检测鸡蛋病原体的侵袭和鸡蛋质量的进一步研究。

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