Peripheral Devices › Egg Testing Suite

Egg Testing Suite

Test at specific non-ambient temperatures or a range of temperatures. Great for products that are temperature-critical, like confectioner, gels, high-fat or oil products, and waxes.

Jump to:

Whole Egg Weight
Dry Shell Weight
Shell Breaking Strength
Albumen Height
Shell Thickness
Vitelline Membrane Strength
DSM Yolk Color Fan

Why test eggs?

  • Ensure eggs meet quality standards
  • Maintain quality throughout the laying period

Measurable Attributes

Albumen height / Haugh Unit calculation
DSM Yolk Color Fan
Dry shell weight
Shell breaking strength / Shell deformation
Shell thickness
Vitelline membrane strength (yolk rupture)
Whole egg weight

Features

What egg producers and packers need

  • Automatically calculate and classify the Haugh Unit
  • Store yolk color along with all egg data.
  • Quickly switch magnetically-located probes
  • Follow step-by-step illustrated procedures built into our software
  • Collect 400 data points per second
  • Easily calibrate and verify

Whole Egg Weight

  • Uses liquid nitrogen for cooling and electric for heating

  • Provides an accurately controlled temperature environment

  • Solve testing problems associated with hot and cold products like adhesives, ice cream, molten cheese, and waxes.

Dry Shell Weight

  • Uses liquid nitrogen for cooling and electric for heating

  • Provides an accurately controlled temperature environment

  • Solve testing problems associated with hot and cold products like adhesives, ice cream, molten cheese, and waxes.

Shell Breaking Strength / Shell Deformation

  • Uses liquid nitrogen for cooling and electric for heating

  • Provides an accurately controlled temperature environment

  • Solve testing problems associated with hot and cold products like adhesives, ice cream, molten cheese, and waxes.

Albumen Height / Haugh Unit Calculation

  • Uses liquid nitrogen for cooling and electric for heating

  • Provides an accurately controlled temperature environment

  • Solve testing problems associated with hot and cold products like adhesives, ice cream, molten cheese, and waxes.

Shell Thickness

  • Uses liquid nitrogen for cooling and electric for heating

  • Provides an accurately controlled temperature environment

  • Solve testing problems associated with hot and cold products like adhesives, ice cream, molten cheese, and waxes.

Vitelline Membrane Strength (Yolk Rupture)

  • Uses liquid nitrogen for cooling and electric for heating

  • Provides an accurately controlled temperature environment

  • Solve testing problems associated with hot and cold products like adhesives, ice cream, molten cheese, and waxes.

DSM Yolk Color Fan

  • Uses liquid nitrogen for cooling and electric for heating

  • Provides an accurately controlled temperature environment

  • Solve testing problems associated with hot and cold products like adhesives, ice cream, molten cheese, and waxes.

Compatible with:

TA.XTExpress

Economy Texture Analyzer

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