Kinetics of quality change for eggs during storage

The relationship between quality changes and storage period of hen eggs was investigated, and kinetics method was adopted to establish the prediction model of storage. Results showed that the egg weight and yolk index decreased and the room height of egg increased with increasing storage time. The high regression coefficients indicated the acceptability of the first order reaction and Arrhenius model for predicting the changes of eggs weight, yolk index and air room height. Kinetics reaction rate constants suggested that the egg quality decreased with increasing storage temperature. Relative error between predicted shelf life calculated by the prediction model and observed value was within 10%. The change of egg weight, yolk index, air room height and storage period of eggs can be predicted at the storage temperature from 5℃ to 35℃ based on the prediction model of storage, which can provide a reference for the storage and sale of hen eggs.