Refrigeration is a widely used method for preserving fresh eggs by lowering the temperature to slow down microbial growth, enzyme activity, and biochemical changes within the egg. This process helps maintain the egg's original quality over an extended period, making it an effective preservation technique both domestically and internationally.
Before storing fresh eggs in a cold room, the storage area must be thoroughly cleaned, disinfected, and ventilated to eliminate any remaining microorganisms or pests. Common disinfection methods include using a bleach solution for spraying or lactic acid fumigation. It is important not to store other odorous items alongside the eggs, as this can affect their quality.
Fresh eggs must undergo a detailed sensory inspection and light transmission test (also known as candling) to ensure they meet quality standards. After selection, the eggs should be pre-cooled before being placed in the refrigerator. Without proper pre-cooling, the egg temperature may rise, causing condensation on the shell, which can promote mold growth. The pre-cooling temperature is typically between 0°C and 2°C, with a relative humidity of 80–85%. After approximately 24 hours, the eggs are ready for long-term storage.
Once in the cold room, eggs should be stacked separately according to type, aligned with the direction of cold air flow, and arranged neatly. Egg cartons should not be placed directly against walls or each other, and there should be adequate spacing between stacks. A layer of padding or wooden boards should be placed on the floor to prevent damage. The temperature inside the cold room should remain stable, ideally between -1.5°C and -1°C, and should not drop below -2.5°C, as this could cause internal freezing and cracking of the shell. The relative humidity should be around 88%, as too much moisture encourages mold, while too little increases water loss and natural dehydration.
Regular quality checks are essential to monitor changes in the eggs during storage and determine the best time for further handling or sale.
When eggs are removed from refrigeration, it’s important to allow them to gradually adjust to the ambient temperature. Due to the large temperature difference, eggs should be moved to a designated room first, where the temperature rises slowly. Only when the egg temperature is about 3–4°C lower than the outside temperature should they be taken out of storage. If eggs are removed directly without gradual warming, condensation may form on the shell, leading to bacterial growth and spoilage.
Tiandy Technologies CO.,LTD , https://en.tiandy.com