Pulse Pressure Osmotic Dehydration (Ppod) Method for Salted Egg Manufacturing Using 3D-Printed Polymer Pressure Chamber

Abstract

Salted egg is a popular delicacy for Asian populace originated from ancient Chinese recipe. The current method of production is through preservation using red soil and brine coating which can take a minimum of 2 weeks before reaching the threshold of saltiness acceptation. Recent research shows that the introduction of Pulse Pressure Osmotic Dehydration (PPOD) method will be able to reduce the absorption time. This innovation is faster and more effective than the making of salted egg by using traditional salting. The focus is on the use of air pressure chamber prototype generated using 3-dimensional printing technology which was Selective Laser Sintering (SLS). The usage of 3D Printed air pressure chamber with different combination of NaCl-H2O and pulse strategy to the egg specimen, identifies time taken in reaching the threshold value (based on commercially available salted eggs) of salt absorption. The preliminary result shows that this method is capable of shortening the osmotic dehydration time for egg salting.