| 摘要 |
This process is designed to coat fresh chicken eggs with polyethylene glycol-lactide. The process reduces possible microbial content which may be inside fresh eggs while preventing the contamination of the eggs after being laid. It also extends the shelf life while maintaining the quality of the eggs. In addition, the PEG coating lowers the rate of fractures related to the egg shell while being handled, whether that be during storage, when the eggs are transported, or when the eggs are transferred to a market display.
|
