Calcium chloride produced from eggshell for vegetable washing

Name: Vichai Domrongpokkaphan

Organization : King Mongkut's University of Technology North Bangkok. Faculty of Applied Science

Email : vichai.d@sci.kmutnb.ac.th

Name: Maneerat Khemkhao

Organization : Rajamangala University of Technology Rattanakosin. Rattanakosin College for Sustainable Energy and Environment

keyword: Cadmium removal

LCSH: CALCIUM CHLORIDE

; Firmness

LCSH: EXTRACTION (CHEMISTRY)

LCSH: ANIMAL WASTE -- RECYCLING

LCSH: EGGSHELLS

Abstract: The extraction of calcium chloride (CaCl2) from an eggshell waste and its application were investigated. CaCl2 was extracted using 4, 6 and 10% (w/v) hydrochloric acid (HCl) solutions and a drying time was optimized. The optimum condition for CaCl2 extraction was a 10% (w/v) HCl solution and 3 hours of a drying, which gave the highest yield of 16.07 g CaCl2/ 20 g eggshell waste containing with 86.52% (w/w) calcium chloride anhydrous. For the inhibition of pathogens by calcium chloride, both Escherichia coli and Staphylococcus aureus were inhibited by 80 g/l of CaCl2 extracting with 10% (w/v) HCl solution greater than that with 6% and 4% (w/v) HCl solutions. In addition, CaCl2 was effective to inhibit E. coli (67.48%) more than S. aureus (40.95%). After 10 minute-immersion in a CaCl2 extracting with 10% (w/v) HCl solution, washing with 1% CaCl2 solution for cucumber (Cucumis sativus Linn.) and 2% CaCl2 solution for cabbage (Brassica oleracea L. var. capitata) were enough to remove cadmium. Besides, the highest cadmium removal efficiency in a sweet basil leaf (Ocimum basillicum Linn.) was found in a 3% (w/v) CaCl2 solution with 20 minutes of immersion. In a firmness test, immersion of cabbage and cucumber for 10 minutes in a 2% CaCl2 solution was enough to increase a firmness value. The firmness values of cabbage and cucumber were 346.17 and 1,049.63 g, respectively. For a firmness test of sweet basil leaf, mostly there was no significant difference between immersion in the CaCl2 solutions and in distilled water. The results, overall, suggested that CaCl2 extracting from the eggshell could be effectively used for inhibition of E. coli and S. aureus, cadmium removal, and enhancing firmness and also used as vegetable cleaning

King Mongkut's University of Technology North Bangkok. Central Library

Address: Bangkok

Email: library@kmutnb.ac.th

Created: 2017

Modified: 2560-12-14

Issued: 2017-12-14

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BibliograpyCitation : วารสารวิทยาศาสตร์ประยุกต์. ปีที่ 16, ฉบับที่ 2 ‪(2560)‬, หน้า 1-7

eng

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