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Internal Cooling Rates of Stored Eggs: Effects of Packing and Egg Size

Department of Animal Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; Phone: (403) 492-0105; FAX: (403) 492-9130

Correspondence: J. J. R. Feddes

This study was conducted to determine and compare the cooling rate of both large and small eggs stored in enclosed egg cases or in open egg flats. In both situations the air movement in the vicinity of the egg was found to have a profound effect on the rate of cooling. The cooling rate of eggs in an enclosed box was much slower than that of eggs stored in open flats (factor of 7). The position of eggs in the flat with respect to each other also affected the rate of cooling. The eggs in the center of the tray cooled at a slower rate than those on the perimeter of the flat. Once the eggs were cooled, the temperature of eggs in open flats fluctuated with the changes in temperature occurring in the cooling room. For more effective cooling, proper air circulation is required within the boxes. The difference in cooling rates between large and small eggs was not significant.

Key Words: Cooling rates • stored cased eggs • stored open flat eggs