ИССЛЕДОВАНИЕ ЭФФЕКТИВНОСТИ ОЗОНИРОВАНИЯ КУРИНЫХ ЯИЦ

Abstract

The production of chicken eggs in the world, without slowing down, has passed for 1 trillion pieces. In conditions of saturation and oversaturation of many local markets, food eggs are transported to other remote regions or stored in warehouses, store shelves, losing their freshness and nutritional quality. The ozone can be used to disinfect the surface of chicken eggs, which suppresses microorganisms. Based on the disinfection and disinsection properties of ozone, it is proposed to treat chicken eggs with ozonated air after sorting them by opto-electronic method. (Research purpose) The research purpose is in developing a method for surface disinfection and optoelectronic sorting of food and refrigerator chicken eggs, studying the effectiveness of the performed operations in comparison with traditional methods. (Materials and methods) Authors studied the efficiency of the optoelectronic system for sorting and electrozoning chicken eggs on the basis of a laboratory installation in the Kuban State Agrarian University. The reliability of the results is confirmed by a multiply repetition of research and reproducibility of the data, the use of generally accepted methods, instruments, and mathematical processing of experimental data. (Results and discussion) The article presents an experimental study to determine the effectiveness of electrozoning of chicken eggs in comparison with traditional methods. The article describes rational parameters and modes of operation of the optoelectronic installation for monitoring chicken egg shells. (Conclusions) The article presents an analytical description of the ratio of the main parameters of an optoelectronic installation for monitoring chicken egg shells. The article presents a basic electrical diagram for studying the parameters and operating modes of the installation. The greatest efficiency of electrosonation of chicken eggs is achieved when the ozone concentration is of 1000 milligrams per cubic meter and the ozonation time is 30 minutes; up to 99 percent of harmful microorganisms and viruses on the shell are eliminated.