The Preparation and Characterization of Different Types of Eggshells Acidified with Acetic Acid
This paper investigates the acidification of eggshells of different origins with acetic acid. The acidification process was investigated for conventional and organic eggshells generated from the production of liquid eggs in the food industry and hatched eggshells from egg incubators. The acidified e...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
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| Series: | Chemistry Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4583/13/1/32 |
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| Summary: | This paper investigates the acidification of eggshells of different origins with acetic acid. The acidification process was investigated for conventional and organic eggshells generated from the production of liquid eggs in the food industry and hatched eggshells from egg incubators. The acidified eggshell materials were characterized using Fourier-transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM) analysis, and thermogravimetric analysis (TGA). The results demonstrate that each type of investigated eggshell generates different nanostructures due to slight variations in their composition and this indicates potential applications: as a source of calcium supplements or to produce a snow-melting agent or CO<sub>2</sub> adsorbent. |
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| ISSN: | 2673-4583 |