Factors influencing salt penetration in salted eggs

Abstract

This study aimed to determine the optimal temperature and salt concentration for producing salted eggs with uniform salt content. Medium-sized eggs were soaked in brine solutions with three different salt concentrations and four temperature levels for three days. Subsequently, eggs with three different diameters mean geometric and three shell thicknesses were soaked in a 25 % salt solution at 60 °C for three days. The results showed that the salt content in eggs increased linearly with salt concentration. The temperature that produced the highest salt content was 64 °C. The rate of salt diffusion followed a hyperbolic relationship with shell thickness and an exponential relationship with egg diameter.