HOME REFRIGERATION 



Discussion 



Home electric refrigerators should be operated at the temperature recommended 

 1)>- the manufacturer, which is usually 40°F. Operation at lower temperatures 

 increases the power consumption tremendously while higher temperatures are 

 not so ef^cient for the storage of food. 



The relative humidity within the refrigerators was increased by door openings 

 because of the entrance of air from the room which, being at a niuch higher 

 temperature, contained relatively large quantities of moisture. 



Refrigerator door openings removed a part of the cooled air from the cabinet 

 so that two door openings caused a higher temperature rise than one, although 

 the total time the door remained open was the same in both cases. 



In order to keep the temperature fluctuations caused by door openings ?t a 

 minimum, it is to be recommended that during the preparation of meals the house- 

 wife rerriove as many articles as possible at one time rather than make several 

 individual trips to the refrigerator. Care should also be taken to keep the door 

 open for as short a t'lne as possible. 



STORAGE OF FRESH EGGS 



Strictly fresh eggs* were selected for uniform shape and size and stored in 

 one dozen lots in various types of containers and at different humidities at 

 approximately 41 ^F. The purpose of this study was to determine how long eggs 

 may be safely stored in a domestic refrigerator and the optimum storage condi- 

 tions. 



To determine the amount of deterioration, samples were candled each week 

 and the loss of weight determined by direct weighing. The air cell was outlined 

 in pencil and the relative increase determined by measuring the increase iti size 

 of the periphery. Samples were also broken and examined for changes in the 

 albumin. 



Deterioration in Quality 



At 41 °F. and at relative humidities of 40 to 100 percent, no evidence of mold 

 growth was found in the eggs and all samples still candled to Grade A specifica- 

 tions, even at the end of four weeks' storage. 



No changes in the appearance of the alburnin could be attributed to the various 

 methods of storage. 



The loss of weight and the increase in the size of the a'r cell were not excessive 

 under any of the storage conditions. 



Effect of Humidity pn the Quality of Eggs 



The average loss of weight of the various samples is given in table 3. The 

 eggs in covered dishes (100 percent relative humidity) actually showed a gain 

 in weight, amounting to almost 0.5 percent in four weeks. 



There was a gradual loss in weight of the eggs loosely stored in wire baskets, 

 which was inversely proportional to the humidity; the eggs stored at 40 percent 



*.'\ckno\vledgment — The eggs were supplied, selected and graded through the courtesy of Mr. John 

 H. Vondell, Poultry Department, Massachusetts State College. 



