Drying of hen egg in a solar dryer as sustainable method

Abstract

The research carried out at the Laboratory of Microbiology, Faculty of Agricultural Sciences in the University of Ciego de Avila in order to determine the time required for optimal and effcient drying of hen eggs with a solar dryer. Thirty chicken eggs were selected according to their color and size. These treatments consisted of a vinegar solution at 5 %, sodium chloride solution (NaCl) at 5 % and its control. Initial and fnal mass at each evaluation time (0, 2, 4, 6, 8, 10, 12 and 14 hours) was determined. The microbiological characterization was carried out regarding the determination of mesophilic and total bacteria, total fungi, coliforms and salmonella. Moreover, a sensory test and economic valuation was performed. The egg drying time was established when the mass was stabilized, this occurred 12 hours after it started, indicating that this is the time needed to ensure an optimal drying when using a solar dryer. The solutions used as preservatives influenced the microbiological quality of the dry product. When using salt and vinegar preservatives 5 % was achieved an adequate acceptance. The drying process used is feasible for the production and marketing of the obtained product.