Journal of Food, Agriculture and Environment

Research on the pore structure of the eggshell based on fractal theory

Author(s):

Kai Zhang, Shucai Wang *

Recieved Date: 2012-02-02, Accepted Date: 2012-04-27

Abstract:

Egg salting is an ancient method of egg preservation dating back hundreds of years. This process involves tanking intact eggs in a NaCl salt solution in a static situation which allows the salt to diffuse through eggshell into the egg white and yolk. So the structures of the eggshell will affect the rate of mass transfer directly. The structures of the eggshell mainly contain the size of the pores and its distributions. In this paper, the fractal characteristics of pore structures were investigated using duck eggshells as an object of study. The micro-structures of the sharp end, the blunt end and the equator of the eggshells (average area, diameter and perimeter) were measured by using scanning electronic microscope and Image-Pro Plus image software. Fractal dimensions of pore section edges and pore size distributions were measured by the slit island process. The results showed that the fractal feature of the pore in eggshell was remarkable. The analysis confirmed that the pore section edges in eggshell were irregular, and the pore size distributions in blunt end were more obvious than the sharp end and the equator. The blunt end of the eggshell had higher permeation ability than the sharp end and the equator. 

Keywords:

Eggshell, pore structure, fractal character, fractal dimension, SEM

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Agriculture
Pages: 517-520

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