Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory Part I: Theory and Applicability.
Hertz contact theory
Young’s Modulus
eggshell impact
eggshell strength
non-destructive measurement
quasi-static compression
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Mar 2023
11 Mar 2023
Historique:
received:
16
02
2023
revised:
03
03
2023
accepted:
07
03
2023
medline:
30
3
2023
entrez:
29
3
2023
pubmed:
30
3
2023
Statut:
epublish
Résumé
In the egg industry, fast and highly reliable quality measurements are crucial. This study presents a novel method based on Hertz contact theory that allows for non-destructive determination of eggshell strength. The goal of the study was to evaluate the material strength (Young's Modulus) and structural strength (stiffness) of eggshells. To this end, an experimental setup was constructed to measure the collision of an eggshell with a small steel ball, which was recorded using a laser vibrometer. The study analyzed a sample of 120 eggs and found a correlation of 0.85 between the traditional static stiffness measured during quasi-static compression tests and the stiffness obtained from the Hertz contact theory. The results show that Hertz contact theory is valid for small steel spheres impacting eggshells, while a sensitivity analysis indicated that the most important factor in determining the strength of the eggshell is the contact duration between the egg and the impactor. These results open up the possibility of grading eggs based on their shell strength in a non-destructive manner.
Identifiants
pubmed: 36981114
pii: foods12061189
doi: 10.3390/foods12061189
pmc: PMC10048234
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Research Foundation - Flanders
ID : SB project 1SC7219N
Organisme : KU Leuven - Belgium
ID : Industrial Research Fund and postdoctoral grant
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