Complete Technology Handbook on Egg Production, Preservation and Processing with Project Profiles (Farming, Chemistry, Properties, Application, Microbiology Egg Shell, Quality, Dehydration, Freezing and Value Added Products)

Complete Technology Handbook on Egg Production, Preservation and Processing with Project Profiles (Farming, Chemistry, Properties, Application, Microbiology Egg Shell, Quality, Dehydration, Freezing and Value Added Products)

Egg products are processed and convenience forms of eggs for commercial, foodservice and home use. These are refrigerated liquid products, frozen products, dried and specialty products. When shell eggs are delivered to the breaking plant, they are put into refrigerated holding rooms. Before breaking, they are washed in water at least 20 degrees warmer than that of the egg and spray-rinsed with a sanitizing agent. They may be moist, but not wet, when they are broken.

Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K) needed by human beings. The fully mixed egg contains about 65% water, 12% proteins, and 11% fat. These various nutrient contents present in eggs make it an excellent source for bacterial microflora, including pathogenic bacteria. Thus, various preservation methods are used to eliminate the growth of spoilage-causing microorganisms.

Quality is the sum of the characteristics of given food item which influences the acceptability or preference by the consumer. Grades are used to classified commodity into different levels or ranges of quality such as good, better, best or C, B and A grades. Standard is the description of one or more characteristics of food which divide those in the market into two or more groups called grade. Grades are based on standards. Eggs are usually graded according to established standard. In U.S.A, these are graded according to U.S.D.A standard which have been developed based on their exterior and interior quality parameters. In India, eggs are being graded as per egg grading and marketing rules, 1968.

Following grading, egg and containers are marked by the grade designation and the word “Agnark”. Recently, the Bureau of Indian Standard (BE) has also come up with standard for grading eggs, taking into consideration both exterior and interior quality of eggs.

Complete Technology Handbook on Egg Production, Preservation and Processing with Project Profiles contains chapters on Introduction to Poultry, Egg Farming and Poultry Permission Guidelines, Environmental Guidelines for Poultry and Egg Farming, Biosecurity Measures for Profitable Poultry and Egg Production, Housing for Poultry Farms, Health Management, Prevention from Diseases and Poultry House Disinfection, Chemistry and Characterization of Egg Component, Egg Biosynthesis, Structure, General Composition and Processing of Egg, Eggshell and Membranes and Egg White, Egg Pigments, Minerals, Enzymes, Vitamins and Functional Properties of Egg Components, Egg White Protein and Egg Yolk Lipid and Protein Functionality, Processing of Egg and its Application in Food System, Egg Processing Plant Design, Eggshell Calcium, Application of Eggs in Food Product Development, Egg Innovations and Strategies for Improvement, Shell Egg Quality and Egg Shell and Yolk Colour, Measurement of Shell Egg Quality, Shelf-life of Eggs, Regulations for Shell Eggs in Different Countries, Microbiology, Quality and Safety, Nutrition for Egg Pro-duction and Eggshell Quality, Bioactive Egg Components, Egg Shell Membrane, Egg Nutrition and Human Health, Egg Dehydration, Quality Assurance, Freezing Egg Products, Merchandising Eggs in Supermarkets, Breaking Eggs, Egg-Products Industry, Functional Properties of Eggs in Foods, Hard-Cooked Eggs, Development of Value Added Products of Poultry, Commercial Egg Production in Layers, Poultry Farm Equipment, Plant Economics of Egg Powder and Plant Economics of Egg Tray From Pulp.

Contents-cum-Index

 Chapter 1

Introduction to Poultry, Egg Farming and Poultry Permission Guidelines

Poultry Farming

Poultry Products

Production of Eggs

Chicken Production

Farm Management for Poultry 2 Shelter and Housing

Feed for Poultry

Management of Poultry Feed and Water Hygiene

Feed Hygiene Management:

Management of Water

Importance of Poultry

Benefits of Poultry Farming Busines

Poultry permission, guidelines

Getting license and permits for poultry farm in India

Application for license

Poultry farm distance from village

Distance between poultry farms and residences

List of documents required to submit to get a poultry license in India

Documents Required for Poultry Permission in India

Poultry Farm Insurance Requirement

What are the licenses required for starting poultry farm in India

Supervision and reporting

Single window clearance poultry farm license in India

Marketing rules and regulations for poultry and eggs

Salmonella rules and regulations for poultry and eggs

Welfare rules and regulations for poultry

Introduction to Egg Industry

Structure of Egg

Functional Properties

Processing of Egg

Processing of Egg

Washing and Sanitizing

Egg Breaking

Modern Egg Industry

Primary Breeders

Hatching eggs

Incubation

Hatching

Pullet Rearing

Egg Production

Egg Collection and Marketing

Further Processed Products

Chapter 2 

Environmental Guidelines for Poultry and Egg Farming

Poultry Farming Process

Breeder Farms (Breeding)

Hatchery farms (Hatching)

Layer (Egg production)

Broiler (Meat Production)

Deep Litter System

Cage System

Gaseous emission (NH3 & H2S) and Feed Mill Dust

Environmental Guidelines for Poultry Farms farms

Gaseous emission (NH3 & H2S) and Feed Mill Dust

Management of solid wastes (Solid Wastes contains Manure/litter, Hatchery Debris and Dead Birds)

Waste water Management

Other issues

Siting Criteria

Regulatory/Monitoring Mechanism for Poultry Farms

Chapter 3 

Biosecurity Measures for Profitable Poultry and Egg Production

Importance of biosecurity measures

Risk factors for poultry industry

Risks to Public Health

Biosecurity measures to be applied

Chapter 4 

Housing for Poultry Farms

Water Supply

Poultry Building Orientation

Aesthetic Value

House Construction

Criteria for selecting a manufactured house

Foundations

Floors

Walls and Ends

Trusses

Roofs

Insulation

Vapor Barriers

Ventilation

Forced-Air Systems

Types of pressure in ventilation

General recommendations

Chapter 5 

Health Management, Prevention from Diseases and Poultry House Disinfection

General principles for prevention of diseases

What to be done at the time of an out break

Vaccination schedule

Important diseases of chicken

Fowl Pox

Newcastle Disease

Infectious Bronchitis

Avian Influenza

Infectious Laryngotracheitis

Mycoplasma synoviae

Aspergillosis

Marek’s Disease

Lymphoid Leukosis

Infectious Bursal Disease

Avian Encephalomyelitis

Egg Drop Syndrome

Fowl Cholera

Omphalitis

Pullorum

Necrotic Enteritis

Staphylococcus

Management-related Problems

Nutritional problems

Stress

Cannabilism and   feather picking

Management of Flocks at High Temperature

Mechanisms of Disease Transmission

Poultry house disinfection

Methods to evaluate the contamination level in poultry house disinfection programmes

Disinfection methods in poultry house disinfection

Kinds of disinfectants

Chapter 6 

Chemistry and Characterization of Egg Component

Egg White

Ovalbumin

Conalbumin

Ovomucin

Lysozyme

Avidin

Ovoglobulin

Ovoinhibitor

Egg Yolk

Chemical composition of egg contents

Chemical Analysis of an Egg

Composition of an Eggshell

Foam

Chapter 7

Egg Biosynthesis, Structure, General Composition and Processing of Egg

Eggshell calcification

Structure of the egg

Processing Of Egg

Introduction

Classification of Egg Products

Frozen Egg Products

Production of frozen egg

Production of spray dried whole egg

Functional Properties of Egg Content

Coagulation

Emulsification

Foaming

Quality checks and storage of egg

Changes occur in egg during storage

Indicators to Determine Spoilage in Eggs

Preservation of the Shell Eggs

Water glass method

Dry methods

Thermization or heat treatment methods

Chapter 8 

Eggshell and Membranes and Egg White

Shell Membranes

The Egg Shell

The Egg White

The Egg Yolk

Egg yolk constituents and structures

Fat in the egg yolk

Chapter 9

Egg Pigments, Minerals, Enzymes, Vitamins and Functional Properties of Egg Components

Proteins

Vitamins

Vitamins in an egg

Enzymes

Pigments

Minerals in an egg

Vitamins and minerals explained

Functional Properties of Egg Components

Functional uses

Egg Uses in Wider Field

Chapter 10 

Egg White Protein and Egg Yolk Lipid and Protein Functionality

Low in calories but high in protein

Low in fat and free of cholesterol

Egg yolk lipid and protein functionality

Chapter 11 

Processing of Egg and its Application in Food System

Holding

Equipment standards

Breaking

Pasteurisation

Refrigerated liquid egg products

Frozen egg products

Dried egg products

Egg white solids

Dried whole egg and yolk solids

Plain unstabilised whole egg products

Egg Processing Industry Overview

Egg Processing Market Trends

The Process of Egg Production

Egg Laying

Egg Collection

Egg Washing

Egg Inspection

Egg Grading

Egg Packing

Egg Products Processing

Chapter 12 

Egg Processing Plant Design

Liquid Egg Processing Line

Technological flowchart of the liquid egg yolk and white processing line

Key Machine of Liquid Egg Processing Line

Egg Washing, Drying and Sterilizing Machine

Egg Washing, Drying and Sterilizing Machine

Egg Breaking&Separating Machine

Liquid egg storage batch tank

Egg Yolk & Egg White Pasteurizer

Liquid egg filling machine

CIP system

Process flowchart for egg shell and fruit peel for powder preparation

Chapter 13 

Eggshell Calcium

Benefits & uses of eggshell powder

How to make the best calcium supplement from eggshells

Eggshell Powder Making Machine

Eggshell processing process

Eggshell drying

To remove impurities

Eggshell powder milling

Sifting and packaging

Chapter 14 

Application of Eggs in Food Product Development

Use and Function of Eggs in food

Uses of eggs in food preparation

Adhesion

Aeration

Antimicrobial

Binding

Clarification

Coagulation

Coating

Colour

Crystallisation control

Edible packaging

Emulsification

Flavour and taste

Fortification

Industries using egg products

The benefits of egg products

Egg food safety

Egg purchase/receival

Storing whole eggs

Handling eggs

Equipment, utensils and food contact surfaces

Raw or lightly cooked egg products

Preparation of acidified raw egg products

Preparation of desserts

Safe temperature and time

Handling, storage and display of raw egg products

Safer alternatives

Food business responsibility

Documentation

Chapter 15 

Egg Innovations and Strategies for Improvements

Think Packaging Design

Think POS Materials

Think Marketing Materials

Think Cross-Media Campaigns

Think Market Research

Think Consumer Insights

Think Category Management

Chapter 16 

Shell Egg Quality and Egg Shell and Yolk Colour

Conserving Egg Shell Quality

Interior Egg Quality

Conserving Interior Egg Quality

Common eggshell quality problems and causes

Solutions for eggshell quality in older layers

Midnight feeding in hot climates

Nutrition supplements

Liquid Ca supplements

Maintaining Egg Shell Quality

Egg shell and yolk colour

Incidence

Pale yellow vs. bright yellow egg yolks

Which colour egg yolk is healthier?

What does an orange egg yolk mean?

Are orange egg yolks safe to eat?

Does an orange egg yolk mean the egg is fresh?

Why are farm fresh eggs more yellow?

Why are store bought egg yolks so pale?

Does an orange egg yolk mean the egg is more nutritious?

Different egg yolk colours and their Nutrition relevance

Understanding Yolk Colour Variation

Nutritional Implications of Egg Yolk Colour

Taste, Texture, and Consumer Preferences

Egg Quality Beyond Yolk Colour

Chapter 17 

Measurement of Shell Egg Quality

Introduction

Measuring shell quality

Measuring shell colour

Experimental Procedures

Egg Selection and Handling

Specific gravity

Shell colour

Experimental Results

Shell colour and hatchabiity

Specific gravity and hatchability

Chapter 18

Shelf-life of Eggs

Advice

Chapter 19 

Regulations for Shell Eggs in Different Countries

Shell Eggs

Breaking Plants and Egg Products

USDA standard for edible hen eggs

Grades of Shell Eggs

Additional tolerances

Shell Egg Specifications: A Comprehensive Guide

Product Description

Grade Requirements

Egg Count and Packaging

Labeling of Shipping Container

Official Certification

Special Requirements

US Poultry Industry Manual - Whole shell eggs

Whole Shell Eggs

Clean-in-Place Requirements for Liquid Egg Tankers, Lines, and Silos

Liquid Egg Tanker Exterior Wash Procedure

Egg Shells

Inedible Liquid Egg

Manure

Mortalities

Chapter 20 

Microbiology, Quality and Safety

Introduction

Contamination source and causes

Spoilage of egg

Non-microbial spoilages

Microbial spoilages

Egg Quality and Safety

Maintaining the Freshness of Eggs

Testing Eggs for Freshness

Plastic eggs - a myth

Other myths about egg quality

For traders and retailers

For regulatory staff and laboratories

Chapter 21 

Nutrition for Egg Pro-duction and Egg shell Quality

Egg production cycle

The importance of pullet condition on egg production

Main nutrients for egg production

Amino acids

Vitamin D3

Calcium

Trace minerals

Other related factors

Heat stress

Energy

Protein

Ovalbumin

Conalbumin

Ovamucoid

Ovomucin

Lysozyme

Avidin

Ovoglobulin

Ovoinhibitor

Egg yolk

Chapter 22 

Bioactive Egg Components

Egg Yolk Bioactive Components

Avian IgY versus Mammalian IgG

Applications and uses of IgY

Egg yolk bone peptides (Bonepep)

Lecithin

Carotenoids

Egg White Bioactive Components

Ovalbumin

Ovomucin

Cystatin

Lysozyme

Avidin

Egg Shell Bioactive Components

Egg Shell Membrane Bioactive Components

Value addition of eggs

Organic Eggs

Designer Eggs

Enriched Eggs

Folic Acid, Iron and Lutein Enriched Eggs

Herbal   Enriched   Designer Eggs

Anti-Oxidants Enrichment

Pigment Enrichment

IgY enriched egg

Hypocholesterolemic Egg

Chapter 23 

Egg Shell Membrane

Structural features of Eggshell Membrane

Cuticle

Cracked Eggs

Issues with Poor Egg Shell Quality

What Influences Egg Shell Quality?

The Importance of Optimal Nutrition

Egg Size Management

Use of Eggshell Membrane

Functionality of water soluble Eggshell Membrane

Functionality of water soluble Eggshell Membrane

Eggshell Membrane Powder

How Does Eggshell Membrane Powder Work?

Chapter 24

Egg Nutrition and Human Health

Nutrition

Nutritional Composition of Eggs

Protein

Vitamins

Carotenoids

Minerals

Positive Contribution to Human Health

Cardiovascular Health

Brain Health

Eye Health

Weight Management

Muscle Health

Immune System Support

Optimal Consumption of Eggs

Importance of Eggs on Sustainability

Chapter 25

Egg Dehydration

Egg product dehydration

Treatments of liquid egg products before dehydration

Desugarisation

pH modifications

Co-drying

Concentration

Drying technologies and powder properties

Spray-drying

Other drying technologies

Egg white dry-heating

Different types of drying processes used to make egg powders

Pasta drying

Atomization Spray drying

Freeze-drying

Vaporization Spray drying

Chapter 26

Quality Assurance

Objective egg quality and subjective appreciation

External egg quality

Internal egg quality

Factors influencing egg quality before and after laying

Factors influencing egg quality prior to oviposition

Factors influencing egg quality after oviposition

Egg traceability

European legislation on traceability

Chapter 27 

Freezing Egg Products

Introduction

Product Changes Due to Freezing

Raw Egg White

Raw Yolk

Use of preservatives

Immersion on liquids

Coating

Natural preservatives

Thermal processing

Pasteurization of eggs

Steam method

Thermostabilization

Preservation by drying

Use of low temperature

Chilling

Freezing

Ultrasound

Microwave method

Freeze-drying   or cryodesiccation

High-pressure process (HPP)

Pulse Electric Field (PEF)

Ozone

Chapter 28 

Merchandising Eggs in Supermarkets

Role of the supermarket dairy department

Implications from dairy department operating data

Merchandising strategies of eggs & poultry products

Markets and marketing channels

Markets for Eggs and Meat 

Egg market

Sale of broiler meat

Merchandising Channels for Eggs and Meat

Direct Merchandising

Merchandising intermediaries

Digital Merchandising

Merchandising Strategies of Table Poultry Eggs in Developed Country Like USA

A Consumer-driven Market

Tips for merchandising eggs from around the world 

Health benefits of eggs

Beyond human consumption

Promotion

Chapter 29 

Breaking Eggs

Industrial production of liquid egg products

Shell eggs quality and storage

Shell eggs breaking

Breaking

Egg white/yolk separation

Filtration and cooling

In-Line Eggs

Off-line (Nest Run) Eggs

Egg Breaking Machines and Products

Steps in egg breaking

Breaking machines

Non-pasteurized liquid egg products

Non-pasteurized liquid egg products movement

Pasteurized liquid egg products movement

Chapter 30 

Egg-Products Industry

Global Egg and Egg Products Market: Segment Analysis

Global Egg and Egg Products Market: Drivers and Restrains

Poultry by-products

Manure

Egg Shells

Inedible Liquid Egg

Production cycles of egg-type chickens

Replacement Pullets-Brooder House

Physiological Development of Pullets

Flock Uniformity

Lighting

Laying Hens

Feed and Water

Egg Collection

Light

House Temperature

Mortality

Chapter 31 

Functional Properties of Eggs in Foods

Adhesion

Aeration/Foaming/Structure

Antimicrobial

Binding

Browning/Color

Clarification

Coagulation/Thickening

Coating/Drying/Finishing/Gloss/Insulation

Crystallization Control/Freezability

Edible Packaging Film

Emulsification

Flavor

Fortification/Protein Enrichment

Humectancy/Moisturizing

Leavening

pH Stability

Richness

Shelf Life Extension

Tenderization/Texture

Whipping

Chapter 32

Hard-Cooked Eggs

Top tips for hard-boiled eggs

Method one: continuous boiling

Method two: from cold and leaving to rest

Top recipes using hard-boiled eggs

Healthy salad niçoise

Egg mayo & watercress rolls

Caesar salad burgers

Japanese ramen noodle soup

Kale & salmon kedgeree

Chapter 33 

Development of Value Added Products of Poultry

Commercial Poultry Meat Products

Emulsion Products

Processing of Sausages

Restructured/Low Fat Chicken Products

Cured and Smoked Products

Enrobed/Coated Products 

Retort Pouched Products

Heritage Products

Value Addition to Edible by Products

Commercial Egg Products

Certain commercialized egg product preparations

Advantage of Poultry Products Marketing

Production Cost

Prospects of Future Poultry Products Marketing

Strength: Technology Identified

Egg patty

Preparation

Egg Rolls

Egg pancake

German Eierkuchen (egg pancakes)

Egg pancakes with sour cream

Enrobed egg

Chapter 34 

Commercial Egg Production in Layers

Egg Production Expectation

Factors that Affect Egg Production of Poultry

How To Manage Egg Producing Hens?

How Should You Plan Your Poultry for Maximum Egg Production?

How to identify the laying hens?

What’s the Reasons of Hens to Stop Laying Eggs?

Cage production systems

Cage free production systems

Barn production

Free range production

Which housing system is best?

How to Get Your Chickens to Lay More Eggs

Keep Your Brood Safe

Keep Their Space Clean

Add More Light

Choose The Right Breed

Be Vigilant Against Parasites

Feed Them a Balanced Diet

Age is a Factor

Let Your Chickens Free-Range

Supplement Calcium

Types of Feed for Laying Hens

Selecting the Best Feed for Laying Hens

The Best Feed is Vital for Maximizing Egg Production

Chapter 35 

Poultry Farm Equipment

Incubation equipments

Setter

Product Specification

Hatcher

Compressed air system

Emergency standby electric plants

Hatchery automation equipments

Egg handling equipments

Hatching egg trays

Hatching egg transfer machines

Egg candler

Brooder equipments

Charcoal stove/kerosene stove

Gas brooder

Electrical brooder

Infra-red bulbs

Watering equipment

Pan and jar

Bell waterer

Nipple drinkers

Manual drinker

Poultry feeding equipment

Circular feeders

Automatic feeders

Chapter 36 

Plant Economics of Egg Powder

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 37 

Plant Economics of Egg Tray From Pulp

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum