Response of quail eggs to non-destruktive impact during their storage

During storage there are a number of changes in the egg affecting its quality and technological properties. The egg quality is mostly characterized by albumen quality during the storage. Changes during storage lead to changes in albumen´s consistency, increasing pH and changes in Haugh units. Japanese quail eggs were used for the experiment. These eggs were stored at 6 degrees C for 16 weeks. The submitted paper deals with the influence of the storage duration on the response of quail egg to non destructive impact. The response is measured using of the eggshell surface displacement using of the laser vibrometer. The change in the albumen quality significantly affects the time history of the eggshell surface and namely its representation in the frequency domain. The used method can be used for the non destructive evaluation of the egg quality during its storage