IMPACT SHELLING OF HARD-COOKED EGGS

A prototype of an impact shelling device for hard-cooked eggs was deve loped and tested. The purpose of the impact device was to break the eg g shell and rupture the membrane, with minimum damage to the interior parts of the egg. Major impact parameters, such as size and shape of t he impact caps, optimal input energy, and the allowable deflections we re determined. The specific energy which was absorbed by the egg itsel f correlated well with shell and membrane rupture. Input energy of 40 to 80 J/kg of egg mass was needed for good peelability. This amount of specific energy caused excessive damage to some eggs. The excessive d amage was eliminated by limiting egg deflection to about 10% of egg he ight. Final peeling of the eggs was done in a water bath by a speciall y designed shaking-conveying apparatus.