Measurement of brown eggs freshness using non-destructive UV/VIS spectroscopy and viscosity of egg white

The present research aimed to determine the freshness of brown eggs using non-destructive ultraviolet-visible (UV/VIS) transmission spectroscopy (λ = 350-1020 nm) and viscosity measurement during storage for 7 days. As per human visual perception, eggshell color varied from light yellow-brown dark red-brown, distributed near edge spectral locus orange a red region in CIE 1931 chromaticity diagram. Quantitatively characterized luminance (CIE Y) values brightness were 7.77 (darkest) 49.1 cd/cm2 (brightest). L* value (brownness) increased while a* (redness) decreased. correlation between transmittance was evaluated linear regression model which showed coefficient 0.92. spectra collected daily gradual increase 36.0% (day 1) 38.8% 3). slope this increment became steeper after day 3 reached 50.8% 7). calculated based on 100% an inverse relation with time reduced by 59% Egg white exhibited non-Newtonian shear thinning behavior reduction 13.7% as compared that 1. Our results clearly demonstrated declined time. This analytical method measuring egg has potential applications designing automatic selection machine, identify stale fresh ones on-site small medium farms simply eggshells varying darkness.