Abstract
Eggs should comply with strict quality control processes. The first step of the quality process is egg candling analysis. Egg candling is a non-destructive procedure that consists on applying light against an egg to detect abnormalities. This process is usually done manually at small and medium poultry factories. Manual egg candling is prone to human mistakes and can cause health problems to the workers. It is necessary to implement an automated process. The following study briefly describes a device that merges automated and manual egg candling analysis. Furthermore, it goes beyond the design and describes valid solutions regarding occupational safety and malnutrition that can emerge due to the implementation of this innovative design.
Highlights
Eggs are a highly nutritious food product
The main result obtained in this study is the design and construction of an egg candling device that combines manual and automated analysis
It is essential to see beyond the design and construction of the egg candling device in order to enumerate and describe real-life solutions
Summary
Eggs are a highly nutritious food product. The egg white is a good source of vitamins such as D, B2, B6, B12 and minerals such as selenium, zinc, iron and copper. Cholesterol and vitamins such as A, D, E and K. They are a considered an inexpensive and high-quality protein source. They contain all the essential amino acids that cannot be synthesized in the human body and should be obtained from the diet (Lewin, 2017). Eggs should comply with strict quality control standards in order to be suitable for human consumption. The first step in the egg quality control process is to detect obvious defects. This step is accomplished through egg candling
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