Title: Apparatus and method for collecting and separating egg fluid The present invention relates to an apparatus for collecting and separating egg fluid, comprising a collecting unit for egg fluid, provided in at least a single row of collecting units one behind the other, while the row is moved in a conveying direction T. Such units are known from EP0636335. In breaker devices of a generally utilized type, the eggs are supphed on generally hour-glass shaped rollers of a roller conveyer, transverse to the conveying direction, and are thereupon each transferred to a breaker unit. In the conveying direction, the successive rollers in a row form nests for each egg. Here, the longitudinal axis of each egg is also directed substantially perpendicular to the conveying direction.

In the subsequent row of breaker units, each egg, with its longitudinal axis substantially transverse and horizontal in relation to the conveying direction, is split by striking a knife from below into the egg approximately in the middle of this longitudinal axis, thus providing two eggshell halves with egg fluid flowing, running and leaking downwards from between these halves.

As indicated in this document, and as generally applied in the current egg breaking systems, the egg fluid of each egg is collected in an associated row of collecting units.

As is well known to the skilled person, the fluid in an egg has a well-defined structure. The centrally located yellow-colored egg yolk is held together by a membrane to form a closed, substantially spherical body that is enclosed by albumen which, in turn, is of a layered structure. The layer around the yolk consists of rather viscous, gel-like, thick albumen, as is a very thin layer directly beneath the eggshell, with a more liquid, 'thin' albumen therebetween. The yolk is further connected with and held in its central position by two chalazas which run substantially in the direction of the longitudinal axis. These chalazas extend substantially from the one thick layer of albumen to the other, the chalaza running in the direction of the air chamber being generally shorter and stronger than the other chalaza.

The flowing, running and leaking mentioned are largely

determined by the conditions of the albumen at that specific moment. In addition to the ambient temperature, these include, for example, the age of the egg. More specifically, in a fresh egg, the 'thick' albumen around the yolk will be more viscous than in a somewhat older egg, for instance after a time duration of more than a week.

A collecting unit of the above kind comprises

- a substantially concave egg yolk cup for substantially collecting egg yolk of an egg, and

- a substantially tray-shaped albumen cup for substantially collecting albumen,

wherein, after breaking one egg with a breaker unit, with thereupon substantially receding eggshells of substantially egg shell halves, all the egg fluid moves downwards from the halves,

wherein the fluid is substantially received by the egg yolk cup provided substantially centrally below the breaker unit, having dimensions matching the yolk, while the albumen moves further downwards in part via the egg yolk cup and in part directly over and along the egg yolk cup, and is received in the albumen cup having horizontal dimensions projecting outside those of the yolk cup, wherein the egg yolk cup and the albumen cup are pivotable about hinges provided substantially horizontally and directed perpendicularly to the conveying direction, for, after receiving and collecting, successively rotating downward for discharging the egg yolk and the albumen accordingly in associated collecting trays.

In EP0636335, the design of an albumen cup of such collecting unit is explained in detail. More particularly, in Figures 2 - 8 of EP0636335, the shape of such a yolk cup, its position relative to the albumen cup and the manner of rotation are indicated. In Figure 7 of this document, it is represented how excess albumen that also ends up in the egg yolk cup has the possibility of dripping away and leaking out of this cup via a cutout 29 in the wall of such an egg yolk cup. It is elucidated that a centrally higher disposed part 29a functions as an egg yolk outflow opening, while two symmetrically arranged lower positioned side lobes 29b allow the albumen to leak away. It is further indicated that owing to such openings, the leaking away of albumen is accelerated when compared to prior art yolk cups where only one outflow opening or slot is provided. It will be clear to those skilled in the art that the aim of such modifications is to increase the collected amount of albumen.

Despite all modifications and improvements in such collecting units in a more, or less, recent past, it each time appears that, with the usual ways of processing, comparatively, an appreciable amount of albumen in the yolk cup still remains attached to the yolk and therefore insufficient separation occurs. Further investigation shows that this can be partly attributed to the manner in which the yolk is, and remains, positioned in the surrounding albumen with chalazas. In order to improve separation and increase the yield, the apparatus according to the invention is characterized in that in a wall part of the egg yolk cup an albumen outflow opening is provided, substantially asymmetrically in relation to the conveying direction T.

As a result of such asymmetrical positioning, the weight of all fluid components, and hence also of the albumen, is distributed differently. It is precisely on the side of this opening that a greater gravity component for the thick albumen will be obtained. It has been found that separating albumen from yolk in the short period of time set for this in an egg breaker is thereby further improved, with the result that the albumen recovery is augmented by this manner of separation.

Further exemplary embodiments of the apparatus according to the present invention have one or more of the features:

that the wall part comprises several albumen outflow openings which are distributed in the wall part substantially asymmetrically in relation to the conveying direction T;

that the wall part comprises at least one opening as well as at least one cutout; and

that the at least one cutout is provided asymmetrically in relation to the conveying direction T.

As mentioned, it is advantageous if several albumen outflow openings are provided which are distributed in the wall part asymmetrically in relation to the conveying direction T; in particular two (or more) albumen outflow openings may be provided in the cup which are asymmetrically distributed (and/or mutually asymmetrically shaped) in relation to a vertical central axis of the cup itself. The present invention further provides a method for collecting and separating egg fluid, comprising in succession,

- breaking an egg, whereby receding egg halves are obtained, and

- separately collecting yolk and albumen in a mutually separate egg yolk cup and albumen cup provided one above the other, each as part of a collecting unit which is advanced in a conveying direction T and which is described in any one of the preceding claims;

- wherein at least a part of the albumen is guided from the yolk cup and flows out downward via at least one outflow opening in a wall part of the egg yolk cup and substantially asymmetrically in relation to the conveying direction T.

In contrast to the usual aim of effecting a flow of albumen leaking out that is as evenly distributed as possible, it has been found that with this manner of outflow, a higher albumen recovery is realized.

A further elaboration of the method according to the invention is

characterized in that the wall part comprises several albumen outflow openings which are distributed in the wall part substantially

asymmetrically in relation to the conveying direction T.

Further, an aspect of the invention relates to an egg yolk cup for collecting and separating egg fluid, which cup comprises a wall part in which at least one albumen outflow opening is provided, substantially asymmetrically in relation to a conveying direction T of the cup. In this manner, the above mentioned advantages can be achieved.

Further advantageous elaborations of the invention are described in the subclaims. Further elaborations of the present invention will be described with reference to a drawing, wherein

FIGURE 1 is an isometric view of an exemplary embodiment of the invention;

FIGURE 2 is a view of this exemplary embodiment in the direction of the plane of the conveying direction T;

FIGURE 3 is a view of this exemplary embodiment in the direction perpendicular to the plane of the conveying direction T; and

FIGURE 4 shows an apparatus for collecting and separating egg fluid.

In the different FIGURES, the same parts and features are indicated with the same reference characters.

FIGURE 4 shows a non-limitative example of an apparatus for collecting and separating egg fluid. Such an apparatus is known per se from the state of the art, see for instance the above mentioned document EP 0636335A1 which is understood to be wholly incorporated herein by reference.

As follows from FIGURE 4, the apparatus especially comprises a collecting unit for egg fluid, movable in a conveying direction T. In particular, the collecting unit is provided in at least one row of such collecting units, one following the other, the row being movable in the conveying direction T, for instance under the influence of a drive with conveying means 100. Each collecting unit comprises a substantially concave egg yolk cup 101 for collecting mainly egg yoke (from an egg E). Additionally, each collecting unit comprises a substantially tray-shaped albumen cup 117 for collecting mainly albumen (from the egg E). The apparatus comprises at least one breaker unit 107, configured for breaking an egg E. In use, after the breaker unit 107 breaks the egg E, and with then substantially receding egg shells of substantially egg shell halves, all of the egg fluid moves downwards from the halves. The fluid of the egg E is substantially collected by the egg yolk cup 101 (provided substantially centrally below the breaker unit 107 in this example, and preferably having dimensions matching the yolk). The albumen of the egg E moves, for instance, in part via the yolk cup 101 and in part directly over and along the yolk cup 10 further downward, and is collected in the albumen cup 117 (which preferably has horizontal dimensions projecting outside those of the yolk cup 101).

Further, as is known per se, the yolk cup 101 and the albumen cup 117 are each pivotable about hinges which are disposed substantially horizontally (directed perpendicular to the conveying direction), for, after receiving and collecting, successively rotating downward, for discharging the received egg yolk and the albumen accordingly in associated collecting trays (not represented). Here, it is of additional advantage if in a wall part of the yolk cup at least one albumen outflow opening is provided (and in particular several), provided substantially asymmetrically in relation to the conveying direction T, and/or asymmetrically in relation to a back of the cup and/or a central axis CA of the cup. The wall part can comprise, for instance, both at least one opening and at least one cutout. The at least one cutout can for instance be provided asymmetrically in relation to the conveying direction T.

This is further elucidated in the following, on the basis of the cup 1 shown in FIGURES 1 - 3 (which can be utilized in particular in the above mentioned apparatus for collecting and separating egg fluid). In FIGURE 1, an isometric view is given of a non -limitative exemplary embodiment of an egg yolk cup 1 according to the present invention.

Basically, this cup 1 has a substantially concave shape, with a matching (concave) bottom 10 and slightly widening cup walls, having, more specifically, a cup bottom 10, a back 12, and a cup wall 13. The cup wall 13 comprises, for instance, a first wall part 13a and - viewed in conveying direction T - an opposite, second wall part 13b. The transition between the bottom 1 and the further parts 12, 13 is formed by a (in this example substantially circular) bottom rim 11. Further indicated is a cup top rim 15, with a top rim front 15a, located at the front of such cup 1 (i.e. opposite the back 12 mentioned). In this example, between the top rim front 15a and the top rim 11 extends a substantially tapering front wall part 9, an end part of which runs to or along a front point P of the bottom rim (see FIG. 2). The present cup 1 comprises a connecting projection 16 for, for instance, coupling the cup to the conveying means 100, in particular via an intermediate hinge coupling.

In the above, it has been explained how, during use, an egg E is broken and how, thereupon, the egg yolk of such a broken egg is received in a cup. The structure of such cup is such that, after reception of the yolk, in a short time span in which albumen that is still attached to the yolk can separate from the yolk, such albumen is received in an albumen cup located substantially below this yolk cup.

The aspects and parts of the present cup 1 (see FIGURES 1-3) to be discussed in further detail relate to the structure of one or more cutouts and openings along which, ideally, all albumen that is initially still attached to the yolk, separates therefrom and flows from this cup 1, initially moves downwards in strings, with finally the last bits of this albumen still dripping down.

More particularly, as shown in FIGURE 1, the cup 1 is preferably provided with a first outflow opening 14. In the non-limitative example, this outflow opening 14 is somewhat slot-shaped. The outflow opening 14 extends, for instance, under an upper lip 14c, which is, for instance, part of the first side wall part 13a. The upper lip 13a extends in particular in a direction away from the back 12, at a distance from the bottom rim 11. A free end of the upper lip 13a bounds a mouth 14a of the first cutout 14 (see FIG. 3), together with a part of the bottom rim 11 extending below the upper lip 13a. It is preferred that the first outflow opening 14 is located at least in a first side wall 13a of the cup, i.e. at a distance from a front side 11a of the bottom rim 11 located opposite back 12. Further, it is advantageous if the first outflow opening 14 comprises a part extending in the bottom rim 11, at least a bottom rim cutout 14b (see FIG. 3). As follows from the drawing, the ends of the front wall part 9 of the cup on the one side and the upper lip 13a on the other side are located at a distance from each other. A top side of the bottom rim 11 is free in an area extending between the front wall part 9 and the upper lip 13a (see FIG. 2).

Further indicated is a further advantageous second outflow opening 140, which may be provided in said second side wall part 13b. In the example, this second outflow opening 140 is a passage in the cup 1, which passage is completely surrounded by the cup wall and/or the bottom or bottom rim. In the present example, the second outflow opening 140 is located substantially in the second side wall part 13b, and extends partly into the bottom rim 11 (see FIG. 1). In this example, the first outflow opening 14 is not completely surrounded by the cup wall, owing to the presence of the mouth 14a mentioned. The first outflow opening 14 and the second outflow opening 140 are spaced apart, i.e. separate. The openings 14, 140 may for instance be provided in the cup diametrically opposite each other, viewed in relation to a center of the cup bottom 10 (or the central cup axis CA). It further follows from the drawing that the first and second outflow opening 14, 140 can be located at substantially the same vertical level (at least a level suitable for allowing albumen outflow, with egg yolk remaining behind in the cup). It will be clear to the skilled person that this assembly of openings and edges 14, 14b, 14c, 15a and 140 forms an asymmetrical whole while, in the view shown here, the largest opening part is on one side (in the drawing the right hand side). This can be an upstream conveying side, viewed in the conveying direction T (as in the drawing), or, conversely, an opposite, downstream side.

Here, clearly, asymmetry is involved, as opposed to symmetry in known egg yolk cups which are substantially symmetrical in relation to a perpendicular plane passing through the center of such cups in the conveying direction T. As follows from the drawing, it is in particular highly advantageous if the albumen outflow openings 14, 140 are distributed asymmetrically (and/or are mutually asymmetrically shaped) in relation to a vertical central axis CA (see FIGS. 2, 3) of the cup 1 itself (in this example, the central axis CA intersects a center of the bottom 10). This asymmetry may be achieved through a difference in shape and/or size of the (in this example) two albumen outflow openings 14, 140. In the present example, the albumen outflow openings differ in both shape and size.

More particularly, in the view shown in FIGURE 1, the combination of openings and cutouts shows a largest opening part on one side (e.g., the right hand side), with the absence of a portion of the cup wall 13 up to the part of the bottom rim 11 running there, and with the combination of openings and cutouts 14a, b, c. This combination of openings 14a, b, c is represented in side view in FIGURE 3, where the direction of view is chosen to be perpendicular to the vertical plane through the conveying direction T.

Further, in the view according to FIGURE 2, where the direction of view is chosen to be parallel to the conveying direction T, the top rim front 15a is represented in detail. It will be clear to the skilled person that the albumen tends to seek the largest opening, such seeking resulting in an asymmetrical weight distribution so that the albumen still sticking to the yolk will actually be entrained towards the largest opening.

Further, in FIGURE 3, an angle of inclination φ of the back is indicated, in this example the angle that the back 12 includes with the conveying direction in the plane perpendicular through the center of the egg yolk cup 1, at least, the angle φ between a central part of the back 12 on the one hand and a horizontal plane H on the other, seen in side view (see FIG. 3). This angle is chosen such that upon activation of a corresponding breaker unit as mentioned and described hereinabove, as much egg fluid as possible is collected. Generally, this will be an angle φ where 20° < φ < 80°, this angle cp being calculated in relation to a horizontal H in said plane. In such collecting, it is necessary in the usual manner to allow for brief back- and- forth movement, or shaking, of the breaker unit to recover as much fluid from the egg halves as possible.

The present invention is not limited to the embodiments and examples mentioned. It will be clear to the skilled person that various modifications are possible and are understood to fall within the scope of protection of the appended claims. Reference numerals in the claims are non-limitative. KEY TO REFERENCE CHARACTERS

1 egg yolk cup

9 front wall art

10 bottom

11 bottom edge

11a front side bottom rim

12 back

13 cup wall

13a first wall part

13b second wall part

14 first outflow opening

14a mouth

14b cutout

14c upper lip

15 top rim

15a top rim front

16 connecting projection

140 second outflow opening

Φ angle of inclination of back

T conveying direction

100 conveying means

101 cup

107 breaker unit

117 albumen collector

E egg

P front point bottom rim

H horizontal plane

CA central axis cup