Automated egg cracking and separating machine prototype

• Main Authors: Dy, Mark Lawrence, Lim, Don Ronald, Ponce, Michelle, Sy, Norvin, Uy, Wesley Clark
• Format: text
• Language: English
• Published: Animo Repository 2004
• Subjects: Separation (Technology); Egg processing > Technological innovations
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/14615
• Institution: De La Salle University

Local baking industries make use of eggs as a main ingredient in their products. Egg whites and egg yolks are used separately. Egg whites are used for icings, meringues, chiffon cakes and the like. Egg yolks are used for flans. Most of these companies still make use of inconsistent manual cracking a...