1 Yaşar Poultry, Feed, and Construction Ind. & Com. Ltd. Şti., Evrenkaya Çukurköy Egg Production Facilities, Afyonkarahisar
2 Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering, Afyonkarahisar
Abstract
Egg weight loss during storage is driven mainly by the loss of water and carbon dioxide through the eggshell pores and is an essential measure of freshness and commercial value. Moulded-pulp egg boxes form the immediate microenvironment around the eggs, and their hygroscopic properties may affect moisture transfer and, in turn, egg weight loss. This study assessed six commercial moulded-pulp egg box products (four per box type) in 30-cell and 15-cell configurations under uniform conditions (25 °C and 60% relative humidity). Boxes were kept both filled and empty, and egg and box weights were recorded on days 7, 14, 21 and 28. Egg weight loss increased with storage duration in all treatments, whereas box brand significantly affected both egg weight loss and moisture absorption (p<0.001). After 28 days, brand C showed the lowest egg weight loss in both the 30-cell (3.12%) and 15-cell (2.73%) boxes, whereas brand A showed the greatest moisture absorption. These results suggest that variations in the hygroscopic characteristics of moulded-pulp egg boxes can influence moisture migration and egg weight loss during storage. Selecting egg boxes with suitable moisture transfer characteristics could help preserve freshness and reduce economic losses in commercial egg storage.
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