Chapter I

INTRODUCTION

Batangas is a business and food-processing center for an agricultural region

made productive by volcanic soil, with rice, sugarcane, and coconuts as important crops

and beef cattle as major livestock. There are also fisheries and an oil refinery in the city.

In different municipalities of Batangas aside from the city, there are various livelihoods

and businesses inclined to agriculture.

San Jose, in the province of Batangas, is recognized as the Philippines' Egg

Basket because it produces over 70,000 metric tons of eggs each year. Egg production

began as a backyard business in the 1960s, but egg producers have lately grown into

agro-industrial entrepreneurs with the support of the younger generation, who exposed

the "veterans" to modern agricultural approaches.

In 2009, the citizens of San Jose faced a dilemma due to the huge number of

eggs produced by an estimated seven million hens. Fortunately, the Batangas Egg

Producers Cooperative, or BEPCO, assisted the egg producers in developing new egg

products such as liquid egg and frozen egg.

However, in 2017, there were reports of incidents of Bird Flu infection, which

severely impacted the livelihoods of the majority of San Jose's resident-farmers. Millions

of eggs were piled up that is why the locals have come up with different solutions

including making different egg-derived food products including pastries and sweets,

cuisine delicacies, and fermented eggs. Major part of this movement is through

utilization of modern technology and application of better procedures.

 Technology, as a key player to improved life and better living, has been

constantly improving for better services and convenience upon application. Relatively,

the food industry has been using the advantage of applying technology to their food

processing procedures such as using machines and processors that do things

automatically to lessen manwork required.

Machineries however often cost a lot more than the financial capacity of business

owners, that is why the researchers are conducting this study to design and

manufacture a low-cost machine for the egg-based food industry.

Research Objectives

This project aims to be the market leader in the supply of food process

machinery and also intends to lessen human interface and reduce error in terms of food

processing and manufacturing. Specifically, this research aims to:

1. To develop a machine that would aid and support local manufacturing of egg-

related food products, hence assisting in the development of a sustainable

solution for the food industry in the Philippines considering the following:

a. Design Specification

b. Computational Design

c. Component / Material Selection

d. Equipment and Tools

2. To boost productivity of people in the kitchen especially those who are involved

in small-scale culinary business that frequently uses eggs.

3. Evaluate the performance of the machine in terms of:

a. Efficiency
 b. Capacity

4. Establish the operations and maintenance manual of the Eco-Friendly Fuel

Converter Machine.

Research Questions

This research study will focus on development of egg white and egg yolk

separator with the researchers creating their own design and specifications, and

aims to answer these specific questions:

1. What processes are the specific purposes of this designed machine?

2. What are the specifications of the designed machine?

3. What is the significant difference of using the designed machine to manual

processing of egg-based products in the food industry?

4. Will the designed machine be profitable?

Research Hypothesis

Stated in this section are the hypotheses of the researchers based on related

literature, theories, and gathered information.

Ho1. There is no significant difference between the specification of the

commercially available egg separator and the developed machine.

Ho2. There is no significant difference between the capacity and efficiency of

the commercially available egg separator and the developed machine.

Ho3. The developed machine can be used to improve productivity for small-

scale cooking or culinary business that frequently use eggs as their ingredient.
Significance of Study

In society and industry, the food processing and production industry in the

Philippines face different challenges and problems that require modern solutions.- In

relation to this, this study will benefit the industry because the outcome of this research

will contribute to the innovation and creating a better concept for currently existing

materials.

To the environment, this research study will contribute to the development of safe

and environmentally friendly machines that will reduce work requiring manpower thus

reducing the necessity for natural resources.

To the University, this study will provide reliable information regarding student

outcomes and actions that accord to further improve and practice their involvement in

the field of engineering through first-hand experience in research.

To future researchers, this research study will act as a basis for future studies

and as an educational tool for machineries.

Scope and Delimitations of the Study

This research study will mainly focus on the designing and development of an

egg white and egg yolk separator machine.

The study will focus on the idea that is to create a machine that will separate egg

yolk and white, which will be advantageous for the food industry, notably in the

production of baked goods, frosting, meringue, and other pastries. The proposal intends

to manufacture an alternative sustainable production involving eggs. The goal is also to

improve on and make people aware of the significance of reducing human error in the
field of production. The major benefit from this research will be faster manufacturing of

any egg-related product.

Upon fabrication of the designed machine, it will then be introduced to the target

market.

The proposed design of machine for egg yolk and egg white automatic

separation aims to speed up the production while maintaining quality and cleanliness

within the production process. The designed machine proposal will benefit local

businesses such as restaurants, bakeshops, and other egg product manufacturers in

both the urban and rural areas, specifically in Batangas City since this is the target

market of this research.

Definition of Terms

Egg. It is the hard-shelled reproductive body produced by a bird and especially by the

common domestic chicken.

Egg white. Egg white is the clear liquid contained within an egg. In chickens it is formed

from the layers of secretions of the anterior section of the hen's oviduct during the

passage of the egg. It forms around fertilized or unfertilized egg yolks.

Egg yolk. The yellow liquid of an egg that makes up about 40 percent of the liquid

weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in

cholesterol. An egg yolk turns to an opaque yellow as it is cooked.

Food industry. The food industry is the complex network of farmers and diverse

businesses that together supply much of the food consumed by the world population.

Although there is no formal definition for the term, the food industry covers all aspects of

food production and sale. It includes such areas as the raising of crops and livestock,
manufacture of farm equipment and agrochemicals, food processing, packaging and

labeling, storage, distribution, regulatory frameworks, financing, marketing, retailing,

catering, research and development, and education.

Production. Production is the method of turning raw materials or inputs into finished

goods or products in a manufacturing process. In other words, it means the creation of

something from basic inputs.

Separator machine. A device for separating liquids of different specific gravities, or

liquids from solids.

 Chapter II

REVIEW OF RELATED LITERATURE

This chapter discusses the conceptual and research literature related to the

continuation of this study. For a better understanding, the concepts and ideas

associated with this study have been presented comprehensively

Conceptual Literature

Egg

a. Definition of Egg and its parts

A chicken egg can be fertilized or unfertilized, and is the perfect

little package (an average-sized egg weighs about 50 grams, but this

varies depending on the chicken breed), consisting of seven basic parts:

the shell, membranes, albumen (white), yolk, chalazae, germinal disc, and

air sac. Each of these pieces has a certain duty to accomplish and serves

a specific purpose.

The eggshell is a fascinating piece of engineering that houses the

complete egg's components. It is almost entirely composed of calcium

carbonate and is coated in small pores, which give the egg its gritty feel.

The shell is a semipermeable membrane, which means that air and

moisture can enter through its pores. It is also protected by a thin

outermost covering known as the 'bloom' or 'cuticle,' which functions as a

natural barrier against external diseases such as germs and dust.

Membranes: The egg has two membranes-outer shell membrane

and inner shell membrane, which both sit just inside the shell enclosing
the albumen (white). These super strong transparent protein membranes,

which are made partly of keratin, have the job of protecting against

bacterial invasion. The outer membrane is secured to the egg shell, while

the inner membrane sticks to the albumen.

Albumen (White): The albumen, more commonly known as the

‘white’, is made up of vitamins, protein, minerals and water and consists of

three main parts-an inner, middle and outer layer, each of varying

thickness that surround and protect the yolk. These powerful layers

contain an abundance of proteins that in a fertile egg will help with the

chicks development, or if infertile, will be passed on to us!

The Yolk: The yolk is the central part of an egg, and while usually

yellow, its color can vary depending on the chicken breed, ranging from a

light yellow to a deep orange. This little powerhouse is where most of the

proteins, minerals, fats and vitamins of the egg are housed, including

Vitamin A, D, phosphorus, calcium, thiamine and riboflavin.

Chalazae: Chalazae are part of the egg white and are strings of

twisted tissue positioned at opposite ends of the yolk. They play the

important role of stabilizing the yolk and germinal disc to prevent twisting

and misalignment in the egg.

Germinal Disc: Also called the egg cell, or blastodisc, the germinal

disc sits on the surface of the top of the egg yolk and is the ‘powerhouse’

of the egg, as it is where the sperm enters the egg. It is here that the
embryo will form by a process of cell division and growth once fertilization

has taken place.

Air Sac: Sometimes known as the ‘air space’ or ‘air cell’, the air sac

forms when the contents of a freshly laid egg cools, causing them to

contract. This air sac rests between the outer and inner membranes at the

egg's larger end. As the egg matures, regardless of fertility, the air sac will

expand due to moisture and carbon dioxide leaving the egg, and air

entering the egg to replace them.

A productive egg layer is first and foremost determined by the

chicken breed, so much research should be conducted in this area if you

desire chickens just for their egg production ability. (Backyard Chicken

Coops has a nice post about the top egg laying breeds here). A balanced

and healthy meal (rich in protein and calcium), fresh water, sufficient

sunlight, and nesting boxes that are favorable to egg laying (fresh straw,

spacious, and out of the way of direct sunlight or drafts) are also required.

A female chicken is born with a complete complement of eggs in

her body and will produce many or few eggs throughout the course of her

life, depending on the breed. Chickens contain thousands of microscopic

ova in their ovaries, which are undeveloped yolks, and as they mature, an

ovum is discharged into the oviduct, where it begins its long voyage of

development. A hen's reproductive system can hold many eggs at various

stages of development at the same time. The eggs at the start of their trip
 have tiny yolks, however those further down the oviduct are clearly larger

and more developed.

From the time an egg exits the ovary, it takes roughly 25 hours for it

to reach the vent and be ready for laying. During this phase, the yolk will

develop and become encased by albumen, enveloped in a membrane,

and finally enclosed in a pigmented shell.

Structure of Hen Eggs and Physiology of Egg Laying and General Chemical

Composition of Hen Eggs

A hen egg is composed of three main parts: shell, albumen (egg white), and yolk.

The eggshell membrane is composed of inner and outer membranes. Their structure is

like entangled threads or randomly knitted nets. The egg albumen portion consists of

thin and thick albumen and a chalaziferous layer. Thick albumen is sandwiched

between outer and inner thin albumen. The chalaziferous layer is a fibrous layer and

directly covers the entire egg yolk. The egg yolk is encircled by a vitelline membrane.

Structurally, the inner content consists of yellow yolk and white yolk. The vitelline

membrane is composed of an inner layer, continuous membrane, and outer layer. When

yellow yolk is accumulated sufficiently, the follicle in the ovary is ovulated into the

oviduct.

According to H. Sugino, T. Nitoda, and L.R. Juneja, The weight and composition

of each structural section of hen eggs vary based on species, diet, hen age, and other

factors. The major chemical components of hen eggs are 12% lipids and 12% proteins,

with the remainder being water and trace amounts of carbohydrates and minerals.

Proteins are found in all regions of the egg, however the majority of them (44%) and
50%) are found in the egg yolk and egg white, respectively. True fats, phosphorus,

nitrogen, and/or sugar-containing lipids, and sterols are examples of lipids found in

eggs. Egg yolk, unlike egg white, is a homogeneously emulsified fluid. The majority of

egg yolk is composed of lipoproteins, which are divided into plasma and granule

fractions.

Food Processing Industry

Food processing is the conversion of agricultural materials into food or one type

of food into another. Food processing encompasses a wide range of activities, from

grinding grain to make raw flour to home cooking to complex industrial procedures used

to produce convenience foods. Some food processing processes play essential roles in

minimizing food waste and enhancing food preservation, lowering agriculture's overall

environmental impact and improving food security.

Most foods require primary food processing to be edible, while secondary food

processing transforms the ingredients into familiar dishes like bread. Tertiary food

processing has been criticized for promoting overnutrition and obesity, including too

much sugar and salt, too little fiber, and being otherwise unhealthful in terms of human

and farm animal dietary demands.

a. Primary food processing

Primary food processing converts agricultural items, such as raw wheat

kernels or cattle, into something edible. Ingredients in this category are created

using ancient methods such as drying, threshing, winnowing, and milling grain,

shelling nuts, and butchering animals for meat. Deboning and cutting meat,

freezing and smoking fish and meat, extracting and filtering oils, canning food,
 preserving food through food irradiation, candling eggs, and homogenizing and

pasteurizing milk are also included.

Because the resulting foods are so widely consumed, contamination and

spoilage issues in basic food processing can pose substantial public health risks.

However, several types of processing contribute to increased food safety and a

longer shelf life before the product spoils. To limit the risk of harm in commercial

food processing, control systems such as hazard analysis and critical control

points (HACCP) and failure mode and effects analysis (FMEA) are used.

b. Secondary food processing

Secondary food processing is the routine process of generating food from

ready-to-eat components. Bread baking, whether done at home, in a small

bakery, or in a huge factory, is an example of secondary food processing.

Traditional forms of secondary food processing include the fermentation of fish

and the production of wine, beer, and other alcoholic beverages. Sausages are a

popular type of secondary processed meat created by comminution (grinding) of

previously processed meat. The majority of secondary food processing

technologies known to humanity are typically referred to as cooking procedures.

c. Tertiary food processing

Tertiary food processing is the commercial manufacture of what is often

referred to as processed food. These are ready-to-eat or heat-and-serve items,

such as frozen dinners and reheated airplane meals.

Food Machinery
 According to Market Prospects 2020, a food processor is a kitchen or food

processing equipment. The food processing process involves the processing or

preservation of raw materials, intermediate products, finished goods, and so on, and is

used to help with repetitive food preparation activities.

The mechanical equipment and gadgets used in the process of converting food

raw materials into food (or semi-finished goods) are referred to as food machinery. Food

processing machinery classification The food processing process involves the

processing or preservation of raw ingredients, intermediate products, and final goods. It

entails raw material pretreatment, separation, recombination of intermediate products,

and final product packaging. It entails the treatment of various semi-finished and final

items with antisepsis and sterilization. In the food processing process, there are many

various types of raw materials and products, the attributes of processed items change,

the specifications of processed goods differ, and the production of particular varieties

has seasonal and regional characteristics.

Food machinery has a wide variety of criteria; as long as it is utilized for food

machinery, it qualifies. Food equipment comprises, but is not limited to, GB 16798-1997

Food equipment Safety and Hygiene, GB9685-2008 Food Containers, Packaging

Material Additive Use requirements, ROHS Directive, and performance requirements.

Food machinery is more concerned with safety because of its wide range of

applications. Stainless steel is used for products that come into close contact with food

to maintain food safety and cleanliness, limiting the incidence of possible safety issues.

The material selection of food machinery is especially significant, and when purchasing,

special attention should be paid to the material selection of the machine. Second, when
food comes into touch with stainless steel in a high-temperature setting, the lead and

nickel levels of the stainless steel must also be addressed. When selecting stainless

steel, consider the features of the various grades.

Listed are examples of Food Machinery:

a. Food general machinery

Filling machinery

Drying equipment

Crushing equipment

Conveying equipment

Cleaning equipment

Sterilization equipment

Purifying facility

Storage and transportation equipment

Biochemical equipment

Fermentation equipment

Sorting equipment

Frying equipment

Concentration equipment

Separation equipment

Fresh-keeping and refrigeration equipment

Mixing equipment

Heat exchange equipment

Water treatment equipment

 Pharmaceutical equipment

Other equipment

b. Food special machinery:

Fruit and vegetable machinery

Dairy equipment

Grease equipment

Tobacco equipment

Slaughtering machinery

Cooking equipment

Brewing equipment

Grain equipment

Rice noodle machinery

Beverage machinery

Candy machinery

Baking equipment

Meat processing equipment

Biscuit machinery

Snack Food Equipment

Condiment equipment

Meat processing equipment

Rice noodle machinery

Bean product equipment

 Baking equipment

Brewing equipment

Other machinery

c. Food packaging machinery:

Inkjet machinery

Labeling machinery

Packaging machinery

Sealing machinery

Wrapping machinery

Other machinery

d. Other food equipment:

Pump valve fittings

Food supporting equipment

Food testing instruments

Other equipment

Various Food Machinery and Their Functions:

Meat processing machinery: Meat processing machinery is appropriate for any

type of frozen or heated meat. It sells slicers, shredders, fine cutters, meat grinders,

beating mixers, and frying machines, as well as vegetarian meat processing equipment.

It may be adjusted to meet a variety of meat and vegetarian meat processing

requirements.
 Vegetable processing machinery is used to chop the leaves, stems, and bulbs of

vegetables and fruits. We provide a variety of vegetable cutting machines that may be

sliced into various shapes based on the demands of the customer. You may pick from

desktop to large-scale fruit and vegetable processing equipment to fulfill the demands of

various production environments, depending on the size of the customer's area.

Food quantitative forming machinery: Various forming machines, such as block

forming machines, strip forming machines, pill forming machines, soup forming

machines, and so on, may be created according to client specifications. Imitation

manual forming machines and pet food forming machines can also be made.

Battering and flouring machine: A battering and flouring machine can supply

either a battering machine or a flouring machine alone, or it can give a battering and

flouring machine that does both battering and flouring. To suit the diverse demands of

clients, provide desktop battering and flouring machines as well as floor-standing

battering and flouring machines. The gravity-free powder coating machine, a newly

designed device, can properly coat fragile and oil-prone powder.

Frying machine: Frying is a food processing procedure in which food is heated,

cooked, and dehydrated, that is, the act of putting food in hot oil to heat and quickly

mature it. Frying may lengthen the shelf life of food, improve its flavor, boost its

nutritional content, give it a distinct golden hue, and add a crunchy flavor.

Boiling and steaming cooking devices: These include boiling, batch boiling, and

steaming cooking machines. It may be used for boiling fish, meat, vegetarian meals,

tribute fish balls, and meat soup. The steaming and cooking machine can prepare
tribute fish balls, hot pot components, and other delicacies in place of the traditional

steamer.

Drying and baking series: Includes batch type single door dryer, batch type

double door dryer, drying machine, and baking machine. It can eliminate extra moisture

from food and is simple to keep after packing. The product dryer is processed by a

multi-layer conveyor belt, which saves space and money and may also be adjusted

according to product needs.

Multi-layer cooling conveyor: A multi-layer cooling conveyor that may be used to

chill and air-dry various meals after high-temperature cooking.

Classifications of Food Processing Machinery and Equipment

The processing or preservation of raw materials, intermediate products, and

finished goods is referred to as food processing. It entails raw material pretreatment,

separation, recombination of intermediate products, and final product packaging. Anti-

corrosion and sterilization treatment of various semi-finished and finished items. In the

food processing process, there are many various types of raw materials and products,

the nature of processing objects varies, the requirements of processed goods vary, and

the production of particular varieties has seasonal and regional characteristics. Whether

from the standpoint of equipment selection in food processing applications or equipment

production and new model development. It is critical to categorize the large range of

food processing gear and equipment in a systematic manner.

a. Food machinery may be separated into a variety of production line

equipment based on the raw material or production product. Canned food

machinery, confectionary food machinery, brewing machinery, beverage

 machinery, convenience food machinery, condiments and food additive

machinery, aquatic products processing machinery, grain and oil

processing machinery, cooking machinery, and so on.

b. Classification based on mechanical equipment function: It is classed based on

the equipment's unit operating function. Screening and cleaning machinery,

crushing and cutting machinery, mixing machinery, grading and sorting

machinery, molding machinery, multi-phase separation machinery, stirring and

homogenizing machinery, cooking and frying machinery, evaporation and

concentration machinery, drying machinery, baking machinery, freezing and

refrigeration machinery, extrusion machinery, metering machinery, packaging

and filling machinery,

The internal relationships of various operational machinery engaged in various

food processing and production may be studied to classify raw materials or products.

Encourage the creation of supporting manufacturing lines. Using function as the

foundation of categorization allows for comparative study on the production efficiency

and mechanical structure of diverse unit activities, allowing for partial technological

achievements to promote total improvement.

Facilities Required for Food Operations

a. Personnel involved in food manufacturing and operation should constantly

maintain personal hygiene. They must wash their hands and wear clean work

clothing and caps while making and selling food, and they must utilize vending

equipment when selling directly imported food.

 b. Food warehouses must be ventilated, dry, light-protected, and tidy, as well as

waterproof, moisture-proof, fly-proof, rodent-proof, mildew-proof, and moth-proof.

Separate warehouses should be used to store sundries, medications, poisons,

and food, both raw and cooked, as well as finished and semi-finished items.

c. Food production and operation locations, food tools and equipment, and raw and

cooked food must be kept separate.

d. Before using directly imported food, containers, utensils, tableware, and tea sets

must be washed and sanitized. Tools are used to sell all food, and the fare must

be separated from the food.

e. Refrigeration equipment and accompanying procedures should be available for

storing perishable items, and cold storage and refrigerators should be sanitized

and disinfected on a regular basis.

f. Cold meat and cold dish knives, containers, and cloths must all be sterilized

before use.

g. Hand washing, disinfection, fly protection, and dust prevention facilities must be

provided in the manufacturing and processing workplaces.

Food Processing Technology

Grain grinding, feed processing, vegetable oil and sugar processing, slaughtering

and meat processing, aquatic product processing, and food such as vegetables, fruits,

and nuts that are directly used as raw materials from agriculture, forestry, animal

husbandry, and fishery products are all examples of food processing technology.

numerous food production technologies. With the growth of science, technology, and

society, numerous food processing technologies are continually developing.

 Food chemistry, food microbiology, food nutrition and hygiene, food machinery

and equipment, food additives, fermented food production, baked food processing

technology, dairy processing technology, and canned meat product processing are all

examples of mainstream food processing technologies. Food analysis and testing,

modern instrument analysis, food safety and quality control, food packaging and

preservation, food policies and regulations, and so on. In addition to the various

conventional food processing technologies mentioned above, more and more high-tech

technologies, such as modern food separation technology, microwave processing

technology, puffing technology, ultra-high temperature instantaneous sterilization

technology, and food biotechnology, are gradually being applied in the field of food

processing.

Related Literature

The research about Egg breaking mechanism of Shigeo Tomosue stated that as

is well known, eggs have found wide use. For example, the egg yolk may be used as a

material for making mayonnaise or other food products. The egg albumen may be used

for making pharmaceutical products or as a binder for protein products. Due to such

wide use of the egg, it is absolutely necessary in industry to use an automatic egg

breaking system for breaking eggs and taking out their contents at high speed.

Based on the article of Bennett, Coleman & Co. Ltd. (2022), there are several

smart ways to separate egg yolk and egg white. On their website ETimes Entertainment

Times, they stated six smart ways of separating the egg yolk and the egg white. These

processes include:

1. Brilliant methods to scoop out egg yolks

 The key to reap the benefits of high quality egg protein is by

removing the fat-rich yolk, which often looks tough as both egg

white and yolk mix on breaking the egg. The process is to transfer

the egg yolk back and forth to its cracked eggshells.

2. The bottle method

Break the eggs open on a flat platter and compress them

slightly with a typical small mouth plastic bottle. Then make a

succession and set it over the yolk; the bottle will draw out the yolk

in seconds.

3. Using a funnel

This basic kitchen gadget is typically used to pour oil into

small mouth bottles, but it can also be used to separate egg yolk by

placing it over or holding it over a bowl, split open the egg, and the

slippery egg white will glide off through it, leaving the yolk in the

funnel, which you can then use as needed.

4. The age-old way

The conventional method is to softly split the egg while keeping the

pieces together and gradually letting the white portion ooze out of

the opening. This will make it much easier to separate the two, but

you must be very careful to extract the yolk.

5. Using fingers

This is another classic baking trick for making egg-based treats and

savory dishes by separating the two. Crack open the egg in a big
 dish or tray so that the yolks do not mix, then delicately pick up the

yolk with both hands and place it in a separate bowl.

6. The spoon method

Place a spoon in a bowl and break an egg over it. This will

ensure that the egg white falls out and the yolk is caught in the

tablespoon.

The authors also stated that one factor in keeping the egg yolk strong and firm is

to keep it in a cool temperature as based on their statement that the best way to ensure

that egg yolk is not too flowy is by keeping them in a refrigerator and then following

these methods.

Ernestine Hampton said that commercial bakeries, hospitals, restaurants and

others involved in the preparation of food on a commercial scale typically break eggs by

hand. When a substantial number of eggs is involved, as is often the case in

commercial food preparation, such a procedure can be very time consuming. If

separation of egg yolk from the egg white is also required, the time involved is even

greater. Accordingly, a need exists for a means for rapidly breaking a plurality of eggs

and for separating the egg yolks from the egg whites.

Based on the invention of William H. Warren, the egg industry employs high

speed automatic machinery for processing shell eggs where an important part of the

processing in many cases involves separating the egg yolks from the egg whites. One

present process continually feeds eggs into cracking heads which open the eggs and

drain the yolk and the white into a separator. Known separators have exhibited

acceptable separating characteristics at lower separating speeds.

 A relevant study entitled “An egg breaker and yolk separator machine is a

machine that is used to separate the yolk from the egg white” has stated that an egg

breaker and yolk separating machine separates the yolk from the egg white. This

equipment is often found in the food business, specifically bakeries, restaurants, and

other commercial kitchens. The equipment is designed to break and separate eggs fast

and efficiently, saving the operator time and labor expenses.

The egg breaker and yolk separator machine normally comprises a conveyor belt

that transports the eggs through the machine. A mechanical arm or roller initially cracks

open the eggs, breaking the shells and releasing the egg whites and yolks. A

succession of filters or screens are then used to separate the yolks from the whites,

allowing the whites to flow through while keeping the yolks.

The machines are available in a variety of forms and sizes, ranging from

manually operated to completely automated systems. Some machines can process up

to 24,000 eggs per hour, making them suitable for large-scale commercial operations.

Other machines are built for smaller activities, with a capacity of only a few hundred

eggs per hour.

Egg breaking machines are classified into three types: "air pressure" machines,

"centrifugal force" machines, and "vibrating" machines. The air pressure method cracks

the egg shells with compressed air, whereas the centrifugal force method separates the

yolk from the white with spinning. To shatter the eggs, the vibrating technique employs

high-frequency vibrations.

Some machines additionally include other functions, such as the ability to grade

eggs depending on size, wash the eggs before breaking, or pasteurize the eggs before
they are separated. This ensures that the eggs are safe to use in culinary items and

extends the shelf life of the egg whites.

The usage of an egg breaker and yolk separation machine may significantly

increase food industry efficiency and output. It removes the need for time-consuming

and labor-intensive physical work. The system also decreases the possibility of

contamination and assures that the eggs used in food items are of constant quality.

In addition to the food sector, egg breaker and yolk separating machines are

utilized in other industries where egg yolk is employed as an ingredient, such as the

pharmaceutical and cosmetic industries.

It is simple to clean and maintain the equipment. The majority of machines are

composed of stainless steel and are simple to remove and clean. The machine also

requires very little care, and any worn-out parts may be quickly replaced.

Their study concluded that an egg breaker and yolk separator machine is a

versatile and efficient tool that can greatly improve productivity in the food industry. It

eliminates the need for manual labor, reduces the risk of contamination and ensures

consistent quality of eggs. The machine comes in different designs, sizes, and methods

of egg breaking, and it's easy to clean and maintain. It's also used in other industries

like the pharmaceutical and cosmetic industry.

Synthesis
 The relevant research and topics presented were chosen based on their

relevance to the subject. Similarities to the current study were discovered in the related

literature.

Relative to the study of William H. Warren, the present study aims to develop an

improved apparatus for separating an egg white from an egg yolk that will be disclosed

for use in an automatic egg breaking and separating operation. Its concept of procedure

is similar as the improved separator in accordance with the present invention receives

the egg yolk and white from the cracked and opened egg. The yolk is centered

generally with respect to the white and is supported substantially over its entire under

surface. The white is drained or separated from the yolk by being directed through an

opening and elongated slot extending along the paths downard from about the

perimeter of the yolk. This draining means may be jiggled or subjected to air streams to

facilitate the egg yolk and white separating action. The separator is mounted above an

egg white collecting pan and the assembled separator and pan are pivotally attached to

the separator machine.

However, the existing process for the related concept was found to be incapable

of completely separating the egg yolk from the egg white, that is why the proposed

machine with a specified improvement will be a two way filtration wherein upon reaching

the collecting pan, the stored egg whites will then be introduced to another process

which utilize the concept of filtration of egg yolk from the egg white. This process will

redirect the collecting pan into another panel that will be the flowing path of the egg

white for secondary filtration in cases that egg yolks were not completely separated.
 The present study is different from the literature presented for which they

consider other variables for the use of modified separation combined with a filtration

method for complete separation of egg yolk and egg white. In this study, an improved

model of egg yolk and egg white separator will be designed for further fabrication, and

this is with respect to the availability of local materials in accordance to the economic

status of its target market.

 CHAPTER III

RESEARCH METHODOLOGY

Research Methods and Procedures used in the conduct of the study are

presented in this chapter. Planning was introduced in the consideration of the design

requirements, developmental, and experimental analysis of the study. This research

study is further discussed in detail into four main stages: pre-design stage, design

stage, fabrication stage, and testing stage.

Research Design

This study incorporates the conceptualization of the design and theories, and

facts. The required data was collated from interviews with experts, engineering

publications, books, internet, related studies, and other relevant reading materials.

Research Methodology

The research approach was divided into four parts. The pre-design stage covers

data and information gathering, system standards, and the important requirements of

each process involved in the fabrication of an egg yolk and egg white separator

machine; the design stage covers materials and components, machine design based on

requirements and data gathered; the fabrication stage includes machine fabrication and

assembly; and the testing stage will provide evaluation.

Sampling Techniques

The researchers will utilize either purposive or judgment sampling in this

investigation. Judgment sampling, also known as judgmental or authoritative sampling,

is a kind of non-probability sampling in which the researcher selects units to sample

based on prior knowledge or professional judgment.

Purposive sampling (also known as judgment, selective, or subjective sampling)

is a sampling approach in which the researcher selects individuals of the community

based on his or her own judgment to participate in the study. It is a non-probability

sampling approach in which "elements selected for the sample are chosen by the

researcher's judgment." "Researchers frequently believe that by exercising sound

judgment, they can obtain a representative sample, thereby saving time and money,"

according to the definition.

The researchers will use a checklist as the research instrument to collect the

data they need, which will serve as a guide to help them build this study. The

researchers will use this tool to acquire the essential data. Checklists are forms that are

used to perform repetitive tasks, confirm a list of requirements, or collect data in an

ordered and methodical manner. They are used to do systematic checks on procedures

or objects to guarantee that the worker or inspector does not overlook anything

important.

Procedures

Data Gathering Procedure

The following will be the list of sources necessary to obtain the information

needed for the development of this study.

Online References

It's the most widely used when it comes to study and design, a current

knowledge source. It offers a large variety of information or sources, dynamic

listings, and linkages to design-related subjects because it is constantly

available.

Library

Books are the most reliable and practical sources of knowledge. The

researchers will perform a thorough investigation into the theories and

hypotheses that underlie the design problem, which they used as a basis for the

design's subsequent development.

Observation and Interview

The researchers will ask respondents directly, including the experts,

fabricator, and adviser, and they will also give them a checklist for gathering

crucial information that will help researchers get the data they need.

The researchers will have a solid foundation for creating the project design with

all of the information and data that need to be collected.

Pre-Design Stage

Previous research and earlier study were gathered in order to

conceptualize the design and process for egg yolk and egg white

separator machine. In addition, the availability of the materials and

components, specifications, assembly, and the possible output of this

study were also greatly considered. Experts on this subject matter are

interviewed to give valuable input as early as the start of the design and
ensure that the research has started on the right track. These aspects

were used as the basis for the design of the machine

Design Stage

In the Design stage, the composition of the machine, including the

parts, material specification, tools and manpower needed for the

fabrication of the prototype were conceptualized. The availability of the

materials based on the design as well as the process was determined to

ensure the fabrication stage. An expert was also interviewed in order to

gather some tips to avoid unnecessary cost. The specifications and the

technical considerations of the components as well as the construction

and fabrication were also identified. The data gathered in the previous

stages served as a reference to come up with the proposed design.

 EGG YOLK AND EGG WHITE SEPARATOR MACHINE

Product Drawing

The figure above shows the proposed design of the EGG YOLK AND EGG

WHITE SEPARATOR MACHINE. It is the basis of the product’s aesthetic quality, parts

designation, and the machine as a whole. It came from the combined ideas of the

researchers and based on several similar products.

Fabrication Stage

The following step by step procedures were completed in the

fabrication of the Egg Yolk and Egg White Separator Machine:

1. Identify the materials which need to be purchased. Provide

complete specifications for each to ensure all items will be correctly

bought.

2. Upon delivery of these purchased items, cut all angle bars and

plates according to designed sizes.

3. Use proper PPE while in the process of fabrication like cutting and

welding. PPEs include safety shoes, safety glasses, gloves, etc.

4. First, fabricate the frame or the working table along with the

designed separating slit. The height of the table must be ergonomic.

5. Second, fabricate the first separation panel. Place the separation

panel on top of the table. The height of the separation panel while on top

of the table must be in level with the shoulder for convenient operation.

6. Third, fabricate the adjuster for the table with a separating slit.

7. Connect all the panels within the system.

8. Lastly, install the container for filtered and separated egg yolk and

egg white.

Testing Stage

After completion of fabrication, preliminary testing was done to see

the initial performance of the machine. This was also performed to identify

the parts that might need some modifications or adjustment. Functional

testing of each component was completed:

1. Test the heater and check if the reactor reaches 300°C.a

2. Ensure that all valves open and close by turning the valve wheel.

3. Run a water test to make sure that the cooling system will function.

4. Test for leaks on all weldments.

The final product ie: bio-oil was physically tested by the researchers

by burning the liquid. Moreover, a chemist was asked to test the flashpoint

and viscosity of the biogas to ensure good quality.

In addition, the final product was actually used in an owner type jeep for

actual testing.
Subject of the Study

The subject of the study will be the design and fabrication of an egg yolk and egg

white separator. This concept of automatic separation of egg yolk and egg white will be

the focus of the study as part of addressing the innovative procedures in the food

production industry.

Research Locale

This research will proceed in creating concepts for the design of the egg yolk and

egg white separator machine in Tulo West, Batangas City, wherein the actual machine

will be fabricated afterwards. The fabricated machine will then be tested in the same

facility in Tulo West, Batangas City. Upon testing, the egg yolk and egg white separator

machine will be introduced to food processing industries within Batangas City.

Research Instruments

The instruments to be used in order to arrive in a conclusion and observation are the

following:

1. Document reviews
 The researchers will collect data by evaluating existing documents from the local

community or school library, data from engineering books, and existing research on the

subject.

2. Observation checklist

Performing a machine observation checklist based on efficiency and

performance.

Statistical Analysis

The following statistical method will be used to analyze the data acquired in the study:

Mean. This method will be used to compute the evaluated data of the machine’s

productivity.

Standard deviation. This method will quantify the dispersion of data set compared to

its mean. It is calculated as the square root of the variance.

Percentage/Frequency. This will be representing the comparison of compared data.

Multiple Regression. This will be utilized to analyze the strength of relationship

between the outcome and independent variables.

 CHAPTER IV

DEVELOPMENT OF THE PROTOTYPE, EXPERIMENTAL RESULTS AND

DISCUSSION

This chapter presents the operation and procedures involved in the design and

development of Egg White and Egg Yolk Separator Machine. This also includes the

layout of the prototype, its parts and its function and the experimental results obtained in

preliminary and performance testing.

Design of the Egg White and Egg Yolk Separator Machine

Figure 1. Schematic Layout of the Egg White and Egg Yolk Separator

Machine
 Figure 2. Labeled Schematic Layout of the Egg White and Egg Yolk

Separator Machine

Proper design, operating considerations, and material specifications were based

on the principles and functional requirements of the Egg White and Egg Yolk Separator

Machine. The primary purpose of the design was to separate the egg whites from the

egg yolks without doing it manually. With this, the researchers had taken considerations

in line with the economic and technical parameters of the machine.

1. Test and Development of the Egg White and Egg Yolk Separator Machine

This section shows the fabrication and testing of the equipment. This part of the

paper also depicts the different views of the Egg White and Egg Yolk Separator Machine
developed by the researchers. The following figures will serve as the visual

representation of the prototype to have an assurance of the capability and a good

quality of the prototype.

A. Machine Layout

(Insert Figure)

Figure 3. Top View of the Egg White and Egg Yolk Separator Machine

The figure above is the top view of the Egg White and Egg Yolk Separator

Machine created with AUTOCAD. It shows the parts of the (insert Component

seen from the top) where the (insert function of the component) will occur.

(Insert Figure)

Figure 4. Front View of the Egg White and Egg Yolk Separator Machine

The figure above is the front view of the Egg White and Egg Yolk

Separator Machine created with AUTOCAD. It shows the parts of the (insert

Component seen from the top) where the (insert function of the

component).

(Insert Figure)

Figure 5. Back View of the Egg White and Egg Yolk Separator Machine
 The figure above is the back view of the Egg White and Egg Yolk

Separator Machine created with AUTOCAD. It shows the parts of the (insert

Component seen from the top) where the (insert function of the

component).

B. Equipment and Tool Selection

These following instruments are the tools used in fabricating the Egg White and Egg

Yolk Separator Machine.

TOOLS DESCRIPTION FIGURE

Grinder An electric tool (or machine

tool) used for grinding is a

grinder. It is a kind of

machining where the cutting

tool is an abrasive wheel.

Through shear deformation,

each abrasive grain on the

surface of the wheel removes

a tiny chip from the workpiece.

Pliers A hand tool with opposing

jaws for gripping, bending,

and cutting, pliers are

versatile. The two metal arms

that cross each other offer

powerful leverage for

 enhancing the user's hand

strength. Pliers are a

necessary item in any toolbox

because they are used

around the house. While an

all-purpose pair of pliers will

typically suffice, there are

additional models available

that are tailored to particular

jobs. Efficiency and safety will

both increase when the

proper pliers are used for the

task.

Screw Drivers A type of hand tool used for

inserting and removing screws

is the screwdriver. They come

in a wide range of variations

to match the appropriate

screw drive. A formed

chamber and protrusion on

the drive or head of a screw

are designed to accommodate

the tip of a screwdriver.

 Torque is a turning force that

can be delivered either

clockwise or

counterclockwise.

Vise Grip These versatile, positive-grip

tools can serve as locking

pliers, a portable vise clamp,

and an adjustable end

wrench. These pliers can

handle rods, tubes, sheet

metal, hexagonal and square

nuts, and bolts firmly. They

are also simple to adjust and

lock with the proper amount of

jaw pressure at any size

within their capacity. Jaws are

conveniently opened via a

releasing lever. To achieve

the greatest strength and

endurance, alloy steel was

forged.

Welding Machine An effective tool for joining

two pieces of metal together is

 a welding machine. This

device presses the metal

parts together while melting

and joining them together.

Welding machines are used to

generate strong welds by

applying high temperatures,

which are substantially

greater than those necessary

for cooking or burning

purposes. They are a vital

instrument for any

construction-related operation

requiring metalwork.

C. Bill of Materials

For purpose of evaluating the cost and specifications of the materials

used, the researchers have indicated below the bill of materials.

Table 1. Bill of Materials

Materials/Components Specifications Quantity Price

Stainless-steel
Primary Egg Separator 1 Php 8, 000
Dimension: 150 mm by 150

mm by 150 mm
 Stainless-steel

Segregator Dimension:

400 mm by 100 mm
Secondary Egg Separator 1 Php 7, 000
Adjuster Dimension:

400 mm by 140 mm

Dimension: 300 mm by 10
Tertiary Egg Separator 1 Php 7, 000
mm by 10 mm

Stainless-steel Php 1, 000

Diameter: 100 mm
Egg Yolk Container 1
Height: 120 mm

Stainless-steel Php 1, 000

Diameter: 100 mm
Egg White Container 1
Height: 120 mm

Galvanized Iron Php 6, 000

Working Table Dimension: 700 mm by 500 1

mm by 800 mm

Total Php 30, 000

 The table above showed the bill of materials and the specifications of the

components. The total cost was Php 30, 000.00.

D. Fabrication

Table 2. System Components

Component Description/ Figure
s Purpose
Primary Egg

Separator

This is where the

eggs are placed and

cracked before the

contents of the egg

slide through the

secondary egg
 separator.

Secondary This component is

Egg where the egg yolk

 with remaining egg

white is manually set

to slide for the

secondary

separation. From

here, the egg yolk

Separator
will slide into the

tertiary egg

separator for a

complete egg white

and egg yolk

separation.
 This component is

responsible for the

final and complete

separation of egg

yolk and egg white.

This component is

consisted of a

Tertiary Egg stainless box and a

Separator perforated stainless-

steel mesh. This is

the last component

that the separation

will take place before

the egg yolk and egg

white will be stored.

 This is where the
Egg yolk and
separated egg yolk
Egg white
and egg white is
Tank
collected.

This is where the

Egg White and Egg

Yolk Separator
Working
Machine is placed in
Table
order for the system

to be stabilized.

Testing of the Developed Egg White and Egg Yolk Separator Machine
Eggs were obtained from Batangas City, Batangas. After the eggs were

collected, they were washed to remove impurities and avoid possible bacterial infection

like salmonellosis from salmonella bacteria. The prepared eggs will now be ready to be

fed into the machine.

Ten (10) trials were conducted to test the efficiency of the developed machine.

Each trial was consisted of 10 eggs. The process started by cracking the eggs and fed

into the primary egg separator where the egg samples were settled and initially

separate the egg white from the egg yolk. The egg yolk will settle at the primary egg

separator while the egg whites will flow down through the holes in the primary separator.
The next process took place in the secondary egg separator where the egg yolk with

remaining egg white will be manually let slide through the secondary separator. After the

primary and secondary separation, the last and final separation process took place in

the tertiary egg separator where the complete separation of egg white and egg yolk took

place. Then after the last separation process, the completely separated egg yolk and

egg white were collected in the egg white and egg yolk container.

The setup/preparation for the feeding of the egg to the machine was timed

accurately using a stopwatch as well as the duration of the trial operation. This was

done in order to get the production rate of the machine. Observational and preliminary

tests were conducted to get the efficiency of the machine.

 Figure 6. Secondary Egg Separator

Evaluation of the Egg White and Egg Yolk Separator Machine

The researchers used eggs from Batangas City, Batangas. The proponents will

evaluate the developed machine through its parameters stated in the objectives of the

study. The 10 trials with five eggs each trial will help evaluate the efficiency and capacity

of the developed machine. The table below will help in evaluating the performance and

usability of the machine.

Table 3. Commercially Available Egg Separator and By Hand

Commercially Capacity Price Literature

Available

By hand 2 eggs/min 0

ZENYER 501A 3000 eggs/hr $ 9, 260 Alibaba (2023)

RZ – 0 OVO 2300 eggs/hr $ 2, 800 OVO-Tech

RZ – 1 OVO 3200 eggs/hr $ 2, 800 (2023)

 A. Capacity

Table 4. Evaluation of the Capacity of the Machine

Trial No. Duration of Number of Eggs Capacity

Operation (secs) (eggs/second)

1 16 0.2667

2 17 0.2833

3 16 0.2667

4 19 0.3167

5 18 0.3

6 60 16 0.2667

7 17 0.2833

8 20 0.3333

9 18 0.3

10 19 0.3167

AVERAGE 17.6 0.2933

To test the capacity of the machine, the proponents conducted ten trials where

the number of eggs yolk separated by the machine per 60 seconds were obtained. As

shown in the results in the table above, the average number of eggs separated for the

ten trials was 17.6 eggs while the average capacity was 0.2933 eggs/second.

Furthermore. trial 1, trial 3 and trial 6 were the least desirable results having only
separated 16 eggs for 60 seconds while trial 8 has the optimum result having 20 eggs

separated for 60 seconds.

B. Efficiency

Table 5. Evaluation of the Efficiency of the Machine

Trial No. Number of Eggs Number of Efficiency

Separated Egg

Yolk

1 9 90%

2 9 90%

3 10 100%

4 10 100%

5 10 100%

6 10 10 100%

7 10 100%

8 10 100%

9 10 100%

10 10 100%

AVERAGE 9.8 98%

Efficiency= ( output
input )
∗100

To test the efficiency of the machine, the proponents conducted ten trials where

the number of eggs yolk separated by the machine per trial was obtained. As shown in
the results in the table above, the average number of eggs separated for the ten trials

was 9.8 eggs while the average efficiency was 98%. Furthermore. trial 1 and trial 2

separated 9/10 of the egg input while rest was 10/10. The first two trials may be less

efficient because it was the preliminary feed for the machine. The average efficiency for

the trials was 98%.

 CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

The study's summary of findings, conclusion, and recommendations are included

in this chapter. The results and conclusion were supported by observations,

explanations, and theoretical interpretation. The recommendation of the study was

indicated to improve the capacity and efficiency of the of the machine for a better output .

Summary of Findings

The Egg white and Egg Yolk Separator Machine was designed to separate the

yolk and egg whites of the inputted eggs. The separated egg yolk and egg white will

help the pastry industry in not only saving time but also increasing their production. In

relation to the study's goal, the conclusions are based on information and evidence

acquired during preliminary, performance, and experimental testing.

1.) The egg separator machine was composed of 4 components. The Primary

Egg Separator, Secondary Egg Separator, Tertiary Egg separator and the

Egg White and Egg yolk container.

2.) The primary egg separator was consisted of stainless-steel container and

stainless-steel wire mesh. The stainless container was a 150 mm box

made with 1.2 mm thick stainless sheet. The stainless mesh was a 148

mm square made with 1 mm thick stainless sheet.

3.) The secondary egg separator was consisted of the final segregator and

the adjuster. The segregator was a 300 mm by 180 mm rectangular sheet

modified for the segregation mechanism to occur. The segregator was

 made with 1.2 mm thick stainless sheet. The adjuster was a 200 mm by 60

mm rectangular sheet also made with 1.2 mm thick stainless sheet.

4.) The egg white and egg yolk container have a diameter of 100 mm and a

height of 120. The egg white and egg yolk container was made with 1.2

mm thick stainless sheet.

5.) The whole system was positioned on a working table of the with a

dimension of 500 mm by 700 mm by 900 mm. The table top was made

with 1.2 mm galvanized iron while the frame was made with 1 by 1 angle

bars.

6.) The average capacity of the developed egg yolk and egg white separator

was 0.2933 eggs/second. Trial 8 had the optimum capacity which was

0.3333 eggs/second.

7.) The average efficiency of the developed egg yolk and egg white separator

was 98%. The average number of eggs separated by the developed

machine was 9.8 eggs.

Conclusion

The information and findings from the investigation led to the following

conclusions:

1.) The use of good quality equipment and material for the system

components of the egg yolk and egg white separator machine was

necessary to have an efficient, effective and reliable machine for the

purpose of separating the egg yolk and egg white.

 2.) The machine was able to separate the egg yolk and egg white which was

its primary objective. This means that the developed machine was a

success.

3.) The capacity of the developed machine when compared to the

commercially available heavy-duty egg separators, a significant difference

would be observed. However, the resulting capacity of the developed egg

yolk and egg white separator machine was adequate enough for small-

scale cooking or culinary business.

4.) The efficiency of the developed machine was found out to be 98% which

was very efficient. Which means that the developed machine was a

success and could operate at a very high efficiency.

5.) Since there was a significant difference observed to the capacity of the

developed machine and the commercially available ones, the researchers

concluded that revisions and enhancement on the design would be

needed.

Table 9. Assessment of the Performance of the Machine

Criteria 5 4 3 2 1

Is the machine safe to operate? x

Is the machine user-friendly? x

Is it easy to install? x

Is the machine able to separate egg x

 yolk and egg white?

Is the machine easy to maintain? x

Is the machine able to serve its x

purpose?

Rating:

5 – Strongly Agree
4 – Agree
3 – Neutral
2 – Disagree
1 – Strongly Disagree

The table was used by the researchers to evaluate the machine's performance.

The researchers assigned each of the six criteria, which were evaluated from 1 to 5,

with 5 being the highest, the following scores:

1.) The safety during the operation was rated 4. The machine was safe to

operate because the design was simple and efficient. There were also less

components of the system that the process would take place. However,

since the process where the secondary egg separator would utilize

manual transferring of the eggs, it could potentially lead to an accident due

to either the slipperiness of the egg or human error.

2.) The researchers created a thorough manual that included start-up, shut-

down, and maintenance instructions in Appendix C, making the machine

user-friendly. However, the user friendliness of the machine was rated 4

 because the machine was not totally automatic and mechanical. It still

included some manual work for the operator which makes it a little less

user friendly.

3.) The installation of the machine was not difficult because the design was

economical and efficient. The whole system itself consisted only of 4

components that made the installation very easy. Also, the installation

process only involves the settling of the system to the working table and

setting it to a place where it won’t be a hazard. That is why the proponents

rated the installation of the machine at 5.

4.) The machine was able to separate egg yolk and egg white. The test

results for the capacity and efficiency of the machine validated the

developed machine’s capability to separate egg yolk and egg white.

Therefore, the proponents rated it 5.

5.) The machine was easy to maintain because the design was very efficient

and the components of the system was also easy to maintain. The

machine was also economical and small-scale which also made the

maintenance not to be difficult. That is the reason why the proponents

rated the maintenance at 5.

6.) The machine’s primary objective was to separate egg yolk and egg white,

which the machine has accomplished. With an efficiency of 98%, meaning

that the machine was very efficient, the proponents rated it 5.

Recommendations
 Based on the issues that arose during the testing phases, the findings, and the

analysis of the study's findings, the egg yolk and egg white separation machine was

further developed and recommendations were made. The proponents of this study

totally approved and encouraged these suggestions for the advancement of the Egg

Yolk and Egg White Separator Machine. The recommendations were presented below:

1.) The prototype for upcoming models must be improved, and regular

machine maintenance is required to ensure their functionality.

2.) Adjustments on the size of the primary egg separator can be made to

accommodate larger number of eggs improving the capacity and

production rate of the machine.

3.) Adding an automatic cracking mechanism for the eggs would also improve

the efficiency of the machine. It will not only save time but also man power

during the operation of the machine.

4.) Improving the design which allows the automatic and steady flow of the

process will also allow the improvement in the efficiency of the machine.

Removing the need of manual work for the operator of the machine would

greatly improve the efficiency.

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19. Structure of Hen Eggs and Physiology of Egg Laying | 1 | Hen Eggs | T. (n.d.).

https://doi.org/10.1201/9780203752081-1.

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(n.d.). Retrieved April 19, 2023, from

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 APPENDIX A

Computations for the Efficiency of the Machine

Efficiency= ( output
input )
∗100

Trial 1:

Efficiency = (9 egg yolk/ 10 egg yolk) (100)

Efficiency = 90%

Trial 2:

Efficiency = (9 egg yolk/ 10 egg yolk) (100)

Efficiency = 90%

Trial 3:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%

Trial 4:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%

Trial 5:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%
Trial 6:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%

Trial 7:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%

Trial 8:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%

Trial 9:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%

Trial 10:

Efficiency = (10 egg yolk/ 10 egg yolk) (100)

Efficiency = 100%
 APPENDIX B

Computations for the Capacity of the Machine

( duration
Capacity=
input
)
Trial 1:

Capacity = 16 eggs/ 60 seconds

Capacity = 0.2667 eggs/second

Trial 2:

Capacity = 17 eggs/ 60 seconds

Capacity = 0.2833 eggs/second

Trial 3:

Capacity = 16 eggs/ 60 seconds

Capacity = 0.2667 eggs/second

Trial 4:

Capacity = 19 eggs/ 60 seconds

Capacity = 0.3167 eggs/second

Trial 5:

Capacity = 18 eggs/ 60 seconds

Capacity = 0.3 eggs/second

Trial 6:

Capacity = 16 eggs/ 60 seconds

Capacity = 0.2667 eggs/second

Trial 7:

Capacity = 17 eggs/ 60 seconds

Capacity = 0.2833 eggs/second

Trial 8:

Capacity = 20 eggs/ 60 seconds

Capacity = 0.3333 eggs/second

Trial 9:

Capacity = 18 eggs/ 60 seconds

Capacity = 0.3 eggs/second

Trial 10:

Capacity = 19 eggs/ 60 seconds

Capacity = 0.3167 eggs/second

 APPENDIX C

Operational and Maintenance Manual of the Egg Yolk and Egg White Separator

Machine

This Egg Yolk and Egg White Separator Machine was developed separate egg

yolk and egg white where the output can be used to help small-scale cooking and

culinary business.

Main Components

1. Primary Egg Separator

2. Secondary Egg Separator

3. Tertiary Egg Separator

4. Egg Yolk and Egg White Container

Raw Materials Used

1. Eggs

Operating Procedures

1. Prepare the number of eggs necessary or needed by the operator.

2. Ensure that the number of eggs is equal to the number of egg yolks needed.

3. Crack the eggs needed for the operation and let them settle in the primary

separator.

5. After a while, manually lift the stainless-steel perforated mesh and slide the egg

yolk with egg white to the secondary egg separator.

 4. Let the process continue on as the egg yolk slide from the secondary egg

separator to the tertiary egg separator.

5. Let the process continue on as the egg yolk slide from the tertiary egg separator

to the egg yolk and egg white container.

6. Collect the egg yolk and egg white to be used for culinary purposes.

System Maintenance

The working state of the machine is important to obtain the anticipated yield of

the machine. Absence of machine maintenance would only result to poor performance,

ineffective operation and machine incompetence.

The maintenance procedures are listed below for Egg Yolk and Egg White

Separator Machine.

1. Put the machine on a place where there might be no falling objects that could

harm both the operator and machine.

2. Clean the primary egg separator, secondary egg separator and tertiary egg

separator at least twice a day to avoid clogging and contamination in the next

use.

3. Regularly inspect the different parts if there is damage and need repair.

4. Clean the egg yolk and egg white container to avoid impurity and

contamination of the end product.

Safety Precaution

1. Make sure that the placement of the machine is secure and stable.

2. Set the machine up where it would not be a hazard for the operator or the users.
3. Ensure that the manual lifting of the perforated steel mesh in the primary egg

separator is done as carefully as possible. Use gloves while doing so to avoid

contamination of the egg and also avoid the accidental dropping of the perforated

steel mesh.

4. When pouring the egg yolk to the secondary egg separator, ensure that the grip

on the perforated steel mesh is strong enough to not drop it in the system.

5. Accurately pour the egg yolks from the perforated steel mesh to the secondary

egg separator in order to make the separation process successful.

6. If the machine’s efficiency and capacity diminish, stop the operation and do clean

up and maintenance.
 APPENDIX D

MATERIAL SPECIFICATION

Materials/Components Specifications Quantity Price

Stainless-steel

Dimension: 150 mm by 150

Primary Egg Separator 1 Php 8, 000
mm by 150 mm

Stainless-steel

Segregator Dimension:

400 mm by 100 mm
Secondary Egg Separator 1 Php 7, 000
Adjuster Dimension:

400 mm by 140 mm

Dimension: 300 mm by 10
Tertiary Egg Separator 1 Php 7, 000
mm by 10 mm

Stainless-steel Php 1, 000

Diameter: 100 mm
Egg Yolk Container 1
Height: 120 mm

Egg White Container Stainless-steel 1 Php 1, 000

Diameter: 100 mm

Height: 120 mm
 Galvanized Iron Php 6, 000

Working Table Dimension: 700 mm by 500 1

mm by 800 mm

Total Php 30, 000