Article ID Journal Published Year Pages File Type
223858 Journal of Food Engineering 2010 6 Pages PDF
Abstract

The work describes the suitability and applicability of the nanoindentation method for the determination of the micromechanical properties of a hen’s eggshell. The values of elastic modulus E were monitored in five different locations along the eggshell’s meridian line. Detailed maps of elastic moduli at particular eggshell cross-sections revealed high variations in local values of E-moduli at individual points, but not significant differences of their means at distant parts of the eggshell. Mean values of E-modulus in different meridian positions did not vary significantly and ranged from 47.4 to 53 GPa. Experimental histograms were created of all elastic moduli showing the frequency of their occurrence and these revealed a rather high variation in E-moduli throughout the cross-section. The probability density function can be characterised by a symmetrical shape and the distribution of E-moduli can be approximated with the Gauss distribution. The nanoindentation technique proved to be a suitable, easy-to-use, and powerful tool for assessing local variations of the mechanical properties of hen’s eggshells.

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Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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