The present study was focused on the design and implementation of an experimental recognition system for dirty chicken eggshell by using an image analysis technique. Image analysis based observation and evaluation techniques can be used efficiently and effectively for agricultural product quality control. Dirt stains on eggs are the result of mainly by feces (black to light brown stains), uric acid (white stains), yolk, and blood. The experimental system was used to obtain dark level images of dirty stains of chicken eggs owing to feces. For this aim, the dirty chicken eggs which have dirty parts were put under a webcam, and dirtiness degree was evaluated by using developed image analysis software at the LabVIEW platform. For the experiment, 100 clean and 100 dirty eggs were used to accurate the determination of dark stains. The results of the research showed that the designed experimental system pointed an accuracy of 99.8% at painted grade eggs. On the other hand, the accuracy of the differentiation of the dirt stains by feces was 98.5%. The developed system can be upgraded for developing egg sorting machines by presence-absence of dirty stains in eggshell.

Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values. Binding, emulsifying, foaming, gelling, and thickening properties of egg proteins provide an opportunity to use egg in various food products as an ingredient. Therefore, the consumption of egg is increasing with each passing day, however, Salmonella enterica serovar Enteritidis and Salmonella Typhimirum infections have been reported to be egg-born. These serious infections are originated from direct consumption of eggs or unpasteurized food products in which the egg yolk/albumen is added to the formulations such as mayonnaise, salad dressings or merengues. In order to prevent these infections, aforementioned microorganisms must be eliminated from the environment by pasteurization. Commercial pasteurization process is applied with hot water or vapor. Commercial processes include high temperature/short time or low temperature/long-time pasteurization. Although heat treatment is considered the most reliable method in terms of microbiological safety, high temperature and/or long time applications may have adverse effects on functional and nutritional properties of egg proteins. To ensure the microbiological safety of products without sacrificing technological or nutritional properties, researches have been centered upon innovative techniques such as irradiation, pulsed electric field, high hydrostatic pressure, and radiofrequency applications. This review is aimed to bring out the amendments occurred in the egg protein structures in consequence of aforementioned pasteurization methods.