RAMAPPA, K.TVINAYAKUMAR, G.2020-07-102020-07-102018-11-30200http://krishikosh.egranth.ac.in/handle/1/5810149002Eggs are one of the staple foods consumed globally for its high nutritional value and for which there is a constant demand for raw and boiled eggs in the global market. After boiling of eggs some of the engineering properties are bound to change and complete shell has to be removed before consumption. As there is a huge demand for boiled eggs in the preparation of culinary products both from organized and unorganized hotel sector there is a necessity to develop an egg shelling machine. For the design and development of egg sheller, it is essential to understand engineering properties of both raw and boiled egg. The results related that, the mean values of engineering properties viz., height, diameter, weight, surface area, volume, density, shape index, shell thickness and breaking strength of egg were 5.78±2.04 cm, 4.29±1.39 cm, 57.84±4.53 g, 73.53±3.90 cm2, 52.81±4.14 cm3, 1.09±1.20 g/cm3, 74.25±3.25 %, 0.04±0.03 cm, and 18.43±2.83 N, respectively whereas for the boiled egg, the mean values obtained were5.78±2.05 cm, 4.31±1.36 cm, 57.38±4.35 g, 73.87±3.85 cm2, 52.39±4.08 cm3, 1.09±1.20 g/cm3, 74.68±3.27 %, 0.03±0.04 cm, and 18.30±2.58 N, respectively. These data on properties could be utilized in development of a suitable capacity boiled egg shelling machine. The developed machine consists of different machine components like hopper with rectangular box, shelling section, cylindrical concave attached with nylon brushes and outlet. The developed machine had dimensions of 710 mm in length, 620 mm in width, 1540 mm in height. The capacity and shelling efficiency of machine were found to be 297 No. h-1and 63.33%, respectively. Keywords: Raw egg, boiled egg, shelling efficiency, hopper with rectangle box and CapacityennullThesis