Analysis of the effects of ultraviolet and infrared lamps on the physical and chemical properties of eggs using principal component analysis Method

Mahmoodi, Mohammad Javad; Azadbakht, Mohsen; Dastar, Behrouz; Asghari, Ali

doi:10.22104/ift.2025.7875.2238

Analysis of the effects of ultraviolet and infrared lamps on the physical and chemical properties of eggs using principal component analysis Method

Document Type : Research Article

Authors

¹ Master's degree graduate in Biosystems Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

² Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

³ Professor of Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

⁴ Research Professional, Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada

10.22104/ift.2025.7875.2238

Abstract

Given the critical importance of egg quality for consumer health and the prevention of economic losses in the industry, identifying factors that help maintain or enhance quality is essential. This study aimed to investigate the effects of the number and exposure time of UV and IR lamps on the quality characteristics of eggs using Principal Component Analysis (PCA). A total of 56 intact eggs were collected and subjected to pre-treatments with UV and IR lamps, both with and without sunflower oil coating. Subsequently, quality parameters of the samples were measured, and the resulting data were evaluated using PCA. The PCA results indicated that the type and intensity of UV and IR irradiation had distinct impacts on egg quality attributes. UV exposure produced more diverse patterns, whereas IR exposure resulted in more uniform responses. Quality variables such as volume, density, crude protein, and total ash played the most significant roles in differentiating the treatments. Moreover, prolonged exposure time intensified differences between groups, highlighting PCA as an effective tool for identifying key factors influencing egg quality.

Graphical Abstract

Highlights

Increasing the exposure time intensifies the differences between various groups.
To rapidly and non-destructively evaluate egg quality, only the parameters of crude protein, total ash, volume, and density should be measured.
IR radiation leads to a more uniform response and tighter clustering of data.

Keywords

Main Subjects

Food engineering

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