Analysis of Eggs Quality by Using the NIR

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.


INTRODUCTION
Eggs are a key constituent in a vast array of dishes and a crucial agricultural product for the economy.Because poultry eggs are currently part of the food factor.The price of eggs fluctuates based on supply and demand.which is believed to play a significant influence in domestic price formation.Due to the fact that chicken eggs can be used to prepare a multitude of dishes.It can also be utilized in numerous culinary processing industries.Therefore, measuring the quality of chicken eggs is essential.therefore processed cuisine is of high quality It has a lengthy shelf life.There are currently numerous methods for determining the quality of poultry eggs, such as a simple test that involves submerging the eggs in water.The use of phototherapy and IR spectroscopy techniques [7].The objective of this study is to determine the quality of poultry eggs using nondestructive testing techniques.utilizing infrared spectroscopy, which relies on the principle of absorption and reflection of infrared radiation at a specific frequency from a single molecule of water in an egg A portion of the thermal energy that is reflected will affect the spectrometer.This allowed for the measurement of the egg's spectral value at a specific wavelength.Due to the evaporation of water within the egg [8], there is a daily variation in the amount of heat absorbed and the egg's weight.The spectroscopic values acquired from the analysis are useful for evaluating egg quality.These values can be compared to international standards, such as the Hough unit, established by the United States Department of Agriculture (USDA) to evaluate egg quality based on the weight and number of chicken eggs [1].The yolk index can also be used to evaluate the grade of egg meat.However, current egg quality evaluation techniques typically involve destructive testing.In order to increase the convenience of verifying the quality of eggs prior to consumption without destroying them, this research has been conducted.

METHODOLOGY 2.1 Components of a chicken egg
2.1.1Eggshell.The eggshell comprises 8 to 10 percent of an egg's total mass.Typically, an eggshell weighs between 5 and 6 grams.The eggshell is made up of 98.2% calcium carbonate, 0.8% phosphorus, 0.9% magnesium, and 0.1% sodium.(Calcium carbonate) makes the shell hard, and the eggshell has 100 to 200 pores per square centimeter that cannot be seen with the unaided eye.To admit air into the egg during the process of hatching.When a new poultry egg is laid, it has a mucous coating on the outside, which can be used to determine whether or not the egg is fresh.The mucilage that coats the eggshell quickly dries to cover the opening in the eggshell, preventing the egg from airing out.

Egg Membrane.
There are two layers of the egg membrane: the outer layer attached to the shell is known as the shell membrane, and the interior layer adjacent to the egg white is known as the egg membrane.The outer and inner membranes are adjacent to one another.…but separated on the egg's obtuse side, which contains air chambers.2.1.3Air Cell.On the obtuse side of the egg, there is a space between the outer and inner membranes.When eggs are newly hatched, their temperature is still elevated, so there is no air pocket or gap.However, as the egg's temperature decreases, the liquid inside the egg diminishes, creating more air cavities, and if more water evaporates, the air cavities will also expand.

Egg White (Albumen).
Egg white accounts for up to 56 to 61 percent of the egg, with a primary composition of approximately 88 percent water and approximately 10.5 percent protein.Egg white can be separated into two portions, the thick egg white surrounding the yolk and the thin egg white encircling the egg.Eggs that have thick egg shells are more likely to be fresh.If the egg whites are dense, the egg yolks will rise, which is the opposite of what should occur.If eggs are not fresh or have been stored for a long time, the egg yolks will be liquid.The egg yolks will have a uniform texture.In addition, the egg white's water will seep into the yolk, causing it to break apart readily.

Vitelline Membrane. Yolk membrane membranous Covering
the yolk is beneficial for protecting the yolk.encompassing it and maintaining the yolk's spherical shape within the egg white If the membrane is ruptured, the yolk will explode.If the egg is not fresh or has been stored for an extended period of time, more water from the egg white can enter the yolk.Consequently, the membrane of the yolk is torn, and the yolk breaks more readily.

Egg Yolk.
The yolk comprises approximately 30% of the egg's composition, along with approximately 49.5% water, 15.5% protein, 32.6% lipids, 1% carbohydrates, 1% minerals, and a small number of vitamins as food reserves for the chicks to develop from the fertilized fertilization, where the yolk is held in the center of the egg by stretching the hard helix on the head and tail of the yolk and protruding into the white.
To evaluate the quality of poultry eggs, this study will examine various egg components, such as the shell, membranes, and egg white.As shown in Figure 1, these components serve as essential indicators of freshness, nutritional value, and potential deterioration.

Infrared spectroscopy method
Using infrared spectroscopy, the nondestructive quality of chicken eggs is determined.Using the principle of wave absorption and reflection, the egg absorbs infrared thermal energy at a specific frequency and reflects it back to the sensor at a specific frequency.The eggs, however, caused the water in the eggs to dissipate, according to the study.The rate of water evaporation from eggs will depend on the environment in which they are stored.The rate of evaporation of poultry eggs is affected by temperature.relative humidity, air flow rate, and so forth.Therefore, these factors must be managed to maintain as constant an evaporation rate as feasible.Eggs do not contain the same quantity of water each time they are collected.It influences thermal energy absorption and infrared wave reflection.Figure 2 depicts the experimental method and equipment installation.
Procedure A. Connect devices as shown in Figure 2. Procedure B. Place an egg on a cradle where the sensor can measure the intensity of reflected radiation.The test wave's frequency consists of six channels: 610 nm, 680 nm, 730 nm, 760 nm, 810 nm, and 860 nm.
Procedure C. In the data analysis, the quantity of reflected nearinfrared intensity value is displayed.
Procedure D. The experiment was replicated over the next 22 days, and the results were analyzed to determine the correlation between the intensity of reflected infrared radiation and the duration of the experiment.
Figure 3 is Configuration of the experimental apparatus using infrared spectroscopy.

Yolk index value and Haugh Unit
The yolk index is a value that indicates the egg's quality.The eggs used for this test must be pounded onto a flat plate.And measure the following parameters using a Vernier Caliper: Egg yolk height and girth.The calculation formula derived from equation 1).

= (1)
Where, YI is the yolk index.YH is the egg yolk height.YD is the diameter of the yolk.The Haugh unit [10] value is a value that indicates the quality and yolk index of poultry eggs.Prior to conducting the test, the embryos must be weighed and recorded.Then, crack the egg onto a horizontal plate and measure the height of the egg white using a Vernier Caliper.The calculation formula derived from equation 2).
Where H is the height of the egg white.W is the weight of the egg.

RESULTS
The near-infrared radiation intensity returned by the eggs used in the experiment was determined by the results of the infrared spectroscopy experiment with six channels.Experiments conducted at all wavelengths yielded identical results.Over time, the quantity of infrared intensity decreases.As shown in Table 1 and Figure 4, the wavelength that generates the most linear results is 680 nm (S channel).
From Table 1, It can be seen that the intensity of the M magnitude decreases over time, but on day 20 the values are the lowest due to changes in temperature and humidity within the experimental chamber.
Figure 4 (a), (b), and (c) depict the relationship between the intensity of infrared radiation with a wavelength close to 680 nanometers and the elapsed time (days).The linear lines of each egg size exhibit a decreasing trend over time, which is caused by the coating on the eggshell [5] of chicken eggs gradually detaching from the eggshell over time, causing the water molecules within the egg to evaporate over time, in accordance with the principles of the infrared spectroscopy technique.
The yolk index and Haugh Unit method for determining the quality of eggs provided the test results shown in Table 2 and Figure 5 for all three categories of eggs.
Table 1: The quantity of radiation intensity reflected from the three types of chicken eggs when using near-infrared radiation with a wavelength of 680 nm (S channel).

Days
Intensity of size M ( W/cm  From Table 2, it is a measure of the egg yolk index's quality.It is observed that the yolk index decreases with time, which can be observed plainly in size L eggs. Figure 5 (a), (b), and (c) depict the association between the yolk index and the duration (days).Due to the gradual evaporation of water from the egg, the yolk's height and girth altered.From Table 3, it can be observed that the Haugh unit value decreases over time, but it should be noted that for L-sized eggs, the value is lowest on day 11, which may be due to experimental error.
In Figure 6 Based on the outcomes of the experiment.Intensity of near-infrared radiation at 680 nm wavelength reflected from  From Table 4, it can be seen that the Yolk Index and Haugh Unit values after day 22 were slightly higher than days 17-20 because the eggs used for measurement were classified as medium-sized eggs, weighing 59.00 g. to 65.99 g. slightly different, and on the 20th day it was found that the radiation intensity was 3.29 due to changes in temperature and humidity, resulting in a different measurement result from other values

CONCLUSION
Egg standard values, yolk index, and Haugh values are correlated by using infrared spectroscopy in this investigation.In terms of correlation, these findings indicate that the infrared intensity at wavelength 680 nm reflected by the egg, the yolk index, and the Haugh unit value are linearly related to the longer experimental time interval.Inversely, the summary table of experimental results 4 is based on the results of the experiments conducted using infrared radiation.Near the wavelength of 680 nm or the S channel, as it yields the highest coefficient of determination (R2) of all wavelengths utilized in the experiment, at 0.8351, 0.8264, and 0.7901 for medium-sized poultry eggs, Large and extra-large chicken eggs, correspondingly.When measuring radiation intensity, it is possible to predict egg quality, and if the radiation intensity is considerable, it is also possible to predict egg quality.However, if stored for several weeks, the quality of the eggs will decrease.These results are derived from controlled temperature and humidity laboratory experiments.Consequently, measurement results will differ when the device is utilized outside of a laboratory [9].Therefore, apparatus must be enhanced so that it can be utilized in a variety of conditions under all circumstances.In addition, the researchers also observed that the Egg Quality Index (EQI) demonstrated superior outcomes in comparison to the Haugh Unit [10], a widely employed method for assessing egg quality in contemporary practice.Nevertheless, it is important to note that both of the aforementioned procedures are considered to be destructive inspection techniques, which sets them apart from the non-destructive approach that involves the utilization of Near-Infrared (NIR) Spectroscopy.

Figure 2 :
Figure 2: Connection of measurement devices using infrared spectroscopy method.

Figure 3 :
Figure 3: Configuration of the experimental apparatus using infrared spectroscopy.

Figure 4 :
Figure 4: Intensity of infrared reflected by the egg (a) medium egg, (b) large egg, (c) extra-large egg.

Figure 5 :
Figure 5: Yolk index of all three types (a) medium egg, (b) large egg, (c) extra-large egg.

Table 2 :
yolk index for three egg sizes.

Table 3 :
shows the Haugh unit for three egg sizes.

Table 4 :
summarizing the experimental results when using near-infrared radiation at a wavelength of 680 nm (S channel) in medium-sized eggs.