Abstract
Egg shell breakage during hot water washing results from the differences in the volumetric expansion characteristics of the shell and its contents. Upon heating, the yolk and albumen expand while the enclosed volume of a hollow egg shell has an anomolous shrinkage response. An incompressible liquid and compressible gas-filled elastic, spherical shell model is developed to examine the thermoelastic response to hot water washing. Two bounding cases of a shell which is (1) completely impervious and (2) completely porous to air cell leakage are considered. Egg shell strength is known to decrease with increasing temperature. When combined with internal pressures induced by the washing process, a temporary, but appreciable reduction in the shell's capacity to withstand mechanical loads is predicted. Increases in shell porosity, air cell volume and egg shell size decrease the thermally produced mechanical stress. On the other hand, shell thickness does not appreciably influence the thermally induced stress.
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