OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL
Date
2014-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR.
Abstract
Considering the public health, an attempt was taken to optimize the extraction technique of
Calcium as CaCl2 from eggshell and characterize chemically for possible use of human
welfare. For extraction different concentration of HCl, variation in time and temperature were
applied. Characterization of extracted calcium salt was performed by X-ray diffraction. Among
the treatments, 0.9N HCl at 70o
C for 3 hours were selected as optimum conditions. Highest
yield of calcium chloride (95.08%) contains calcium (635.57mg/g), magnesium (11.63mg/g)
and zinc (9.63mg/g) usually at pH 7.45 and showed high solubility. Heavy metal constituents
in terms of arsenic (0.16ppm) and lead (1.46ppm) were found, which are within safety limits
for human consumption. The extracted calcium salt could be stored in laminated foil at ambient
condition for more than six months to make a potential use as dietary calcium source.
Description
A THESIS
BY
MANOBENDRO SARKER
Student No: 1305179
Session: 2013-2014
Semester: July-December, 2014
Submitted to the
Department of Food Processing and Preservation,
Hajee Mohammad Danesh Science and Technology University, Dinajpur
In Partial Fulfillment of the Requirement for the Degree of
MASTER OF SCIENCE (MS)
IN
FOOD PROCESSING AND PRESERVATION
Keywords
OPTIMIZATION AND CHARACTERIZATION, Eggshell structure and its composition