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