Application of Osmotic Dehydration for Shelf Life Extension of Fresh Poultry Eggs

Duduyemi Oladejo, Ade-Omowaye B.I.O., Popoola Olabisi

Abstract- This research work was aimed at applying osmotic dehydration which had suffice the treatment of agricultural produce especially fruits and vegetables with sustained organoleptic qualities. The effect of sucrose solution concentrations (16, 32, 42 and 54^oBrix) at ambient temperatures of 30±2 ^oC for periods of 180min was investigated on fresh poultry eggs. Treated sample of eggs exposed to a worst scale of unstable environmental conditions 30±2 ^oC were monitored with candling and a control experiment in water glass solution. The investigation achieved extended shelf life of over 66 days without modifications to their internal and external structures, and taste using a six point hedonic scale. The effect of sucrose concentration and time of immersion were observed to be inversely dependent on effective periods of preservation of the poultry eggs by osmotic dehydration evaluated in percentage weight loss.