J. Appl. Poult. Res.
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J APPL POULT RES 1992. 1:258-270
© 1992 Poultry Science Association
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Field Reports

Egg Cooling Characteristics in Commercial Egg Coolers

Michael Czarick

Agricultural Engineering Cooperative Extension Service,302 Hoke Smith Building, University of Georgia, Athens, GA 30602; Phone: (706) 542-2154

Stan Savage

Poultry Science Cooperative Extension Service, Rural Development Center, P. O. Box 1209, Tifton, GA 31793

Correspondence: Michael Czarick

Studies were conducted to examine how cartoning, casing and palleting methods affect the cooling rate of eggs in commercial egg coolers during 24 and 72 hour periods. Cooling rate was found to be a function of how readily air interacted with individual cartons of eggs. Eggs in wire baskets were found to cool from an original temperature of 80°F to the egg cooler temperature of 45°F in approximately 48 hours, whereas eggs in cardboard cases required nearly one week. Egg cartoning material (styrofoam vs. wood-pulp) had little effect on the rate of cooling.

Key Words: Cooling rate • cartons • cases • pallets • temperature profile






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