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Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability

Bart De Ketelaere, Matthias Corion, Ines Adriaens, Paul Van Liedekerke (UGent) and Wouter Saeys
(2023) FOODS. 12(6).
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Abstract
In the egg industry, fast and highly reliable quality measurements are crucial. This study presents a novel method based on Hertz contact theory that allows for non-destructive determination of eggshell strength. The goal of the study was to evaluate the material strength (Young's Modulus) and structural strength (stiffness) of eggshells. To this end, an experimental setup was constructed to measure the collision of an eggshell with a small steel ball, which was recorded using a laser vibrometer. The study analyzed a sample of 120 eggs and found a correlation of 0.85 between the traditional static stiffness measured during quasi-static compression tests and the stiffness obtained from the Hertz contact theory. The results show that Hertz contact theory is valid for small steel spheres impacting eggshells, while a sensitivity analysis indicated that the most important factor in determining the strength of the eggshell is the contact duration between the egg and the impactor. These results open up the possibility of grading eggs based on their shell strength in a non-destructive manner.
Keywords
eggshell strength, Hertz contact theory, non-destructive measurement, Young's Modulus, eggshell impact, quasi-static compression, LAYING HENS, BREAKAGE, QUALITY, FORCE

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MLA
De Ketelaere, Bart, et al. “Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory Part I : Theory and Applicability.” FOODS, vol. 12, no. 6, 2023, doi:10.3390/foods12061189.
APA
De Ketelaere, B., Corion, M., Adriaens, I., Van Liedekerke, P., & Saeys, W. (2023). Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability. FOODS, 12(6). https://doi.org/10.3390/foods12061189
Chicago author-date
De Ketelaere, Bart, Matthias Corion, Ines Adriaens, Paul Van Liedekerke, and Wouter Saeys. 2023. “Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory Part I : Theory and Applicability.” FOODS 12 (6). https://doi.org/10.3390/foods12061189.
Chicago author-date (all authors)
De Ketelaere, Bart, Matthias Corion, Ines Adriaens, Paul Van Liedekerke, and Wouter Saeys. 2023. “Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory Part I : Theory and Applicability.” FOODS 12 (6). doi:10.3390/foods12061189.
Vancouver
1.
De Ketelaere B, Corion M, Adriaens I, Van Liedekerke P, Saeys W. Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability. FOODS. 2023;12(6).
IEEE
[1]
B. De Ketelaere, M. Corion, I. Adriaens, P. Van Liedekerke, and W. Saeys, “Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability,” FOODS, vol. 12, no. 6, 2023.
@article{01GZX6W3ZBF2R5MDZGY7939K4H,
  abstract     = {{In the egg industry, fast and highly reliable quality measurements are crucial. This study presents a novel method based on Hertz contact theory that allows for non-destructive determination of eggshell strength. The goal of the study was to evaluate the material strength (Young's Modulus) and structural strength (stiffness) of eggshells. To this end, an experimental setup was constructed to measure the collision of an eggshell with a small steel ball, which was recorded using a laser vibrometer. The study analyzed a sample of 120 eggs and found a correlation of 0.85 between the traditional static stiffness measured during quasi-static compression tests and the stiffness obtained from the Hertz contact theory. The results show that Hertz contact theory is valid for small steel spheres impacting eggshells, while a sensitivity analysis indicated that the most important factor in determining the strength of the eggshell is the contact duration between the egg and the impactor. These results open up the possibility of grading eggs based on their shell strength in a non-destructive manner.}},
  articleno    = {{1189}},
  author       = {{De Ketelaere, Bart and  Corion, Matthias and  Adriaens, Ines and Van Liedekerke, Paul and  Saeys, Wouter}},
  issn         = {{2304-8158}},
  journal      = {{FOODS}},
  keywords     = {{eggshell strength,Hertz contact theory,non-destructive measurement,Young's Modulus,eggshell impact,quasi-static compression,LAYING HENS,BREAKAGE,QUALITY,FORCE}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{13}},
  title        = {{Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability}},
  url          = {{http://doi.org/10.3390/foods12061189}},
  volume       = {{12}},
  year         = {{2023}},
}
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