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KMID : 0380620150470030321
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 3 p.321 ~ p.327
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Optimization of Calcium Acetate Preparation from Littleneck Clam (Ruditapes philippinarum) Shell Powder and Its Properties
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Park Sung-Hwan
Park Sung-Hwan
Lee Hyun-Ji
Lee Gyoon-Woo
Lee Jun-Kyu
Kim Yong-Jung
Kim Jin-Soo
Heu Min-Soo
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Abstract
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The optimal condition for preparation of powdered calcium acetate (LCCA) which has high solubility, from calcined powder (LCCP) of the littleneck clam shell by response surface methodology (RSM) was examined. Increased molar ratio of LCCP led to reduced solubility, yield, color values, and overall quality. The critical values of multiple response optimization of independent variables were 2.57 M of acetic acid and 1.57 M of LCCP. The actual values (pH 7.0, 96.1% for solubility, and 220.9% for yield) under the optimized condition were similar to the predicted values. LCCA showed strong buffering capacity between pH 4.89 and 4.92 on addition of ~2 mL of 1 N HCl. The calcium content and solubility of LCCA were 21.9-23.0 g/100 g and 96.1-100.1%, respectively. The FT-IR and XRD patterns of LCCA were identified as calcium acetate monohydrate, and FESEM images revealed an irregular and rod-like microstructure.
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KEYWORD
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littleneck clam, shellfish, calcined powder, calcium acetate, X-ray diffraction
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