蛋壳内蛋液残留量与悬置时间及Haugh单位的关系
Relationship between residual egg liquid inside the eggshell and Haugh unit

为提高打蛋机工作效率，减少蛋壳内蛋液残留量，测定蛋壳内蛋液残留量及其与蛋壳悬置时间和鲜蛋Haugh单位关系。结果表明：在静止状态下，被打蛋器打开的鸡蛋壳悬置0.8 s之前，蛋壳内蛋液残留量不稳定，1 s后基本稳定，1.4 s时蛋内97.9%的蛋液已流出蛋壳，仅残留2.1%； 后续时间内蛋壳内蛋液残留量变化微小，据此可确定蛋壳最佳悬置时间为1.4 s。在蛋壳悬置1.4 s的情况下，不同Haugh单位的鲜蛋，蛋壳内蛋液残留量变化显著（P=0.03＜0.05），趋势是随Haugh单位的减小而减小。根据鲜蛋合格标准，确定打蛋时最佳Haugh单位为57.5~60.0，并据此决定鲜蛋库存时间。
In order to increase the working efficiency of egg breaking machine, decrease the residual quantity in the eggshell at the same time and improve the economical benefit of deep processing enterprise, we have studied the relationship between the residual quantity in the eggshell, eggshell suspended time and Haugh unit. The experimental result shows that: under static condition, the residual quantity in eggshell broken by egg breaker is unstable before 0.8 s, generally stable after 1 s and 97.9% of the egg liquid has flowed out at the time of 1.4 s, the residual of which is only 2.1%. The residual quantity changes little during the follow-up time. The best suspended time is at the time of 1.4s according to the research. Then the working velocity can be determined. At the suspended time of 1.4 s, the residual quantity changes significantly in different fresh eggs with different Haugh unit (P=0.03＜0.05) and the tendency is that it decreases as the decrease of Haugh unit. The best Haugh unit is decided to be between 57.5 and 60 in consideration of the standard of fresh egg. And the fresh egg storage time can be decided according to the study result.