Addition Of Eggshell Powder Research Articles

Utilization of eggshell powder in one-part alkali-activated metakaolin based binder

Eggshell is a waste of poultry and the proper disposal of such waste products is a worldwide issue. Alkaline activation of calcium-rich eggshell powder (ESP) as a binder with a suitable aluminosilicate source offers the opportunity to produce viable materials. Thus, this paper reports the innovative use of ESP as a precursor in metakaolin (MK)-based one-part alkali-activated materials (AAMs). The impact of ESP on the fresh, physical, mechanical, and microstructural properties of one-part AAMs was studied. Upon the addition of ESP, the setting time was extended and a consistent reduction in semi-adiabatic heat release was observed. ESP favored the rheological characteristics of the mixtures by lowering viscosity and yield stress which enabled a decrease in the water content of ESP containing mortars. The incorporation of ESP up to 40 % improved the compressive strength by 22 % and 46 % for paste and mortar samples, respectively, and resulted in a notable mitigation of mortar shrinkage (only 300 µɛ at 56th days). ESP plays dual function in microstructure of AAM as a binder and micro-aggregate. C-A-S-H type gels were observed in ESP-rich mixes due to its calcium-rich structure, and the contribution of ESP on the hydration reactions were clarified in detail via X-Ray diffraction and thermogravimetric analysis. Life cycle analysis results indicated that incorporating ESP could obtain similar compressive strength while reducing the ecological impact.

Eggshell-enhanced composites: Innovative radiation shielding materials for diagnostic X-ray applications

Concrete, a widely-utilized construction material for diagnostic room, heavily relies on Portland cement which is a major contributor to carbon emissions. Thus, this study focused on replacing cement with combination with clay (bentonite and kaolin) and eggshell powder (ESP) as possible shielding materials for diagnostic x-rays. 2 cm blocks are made from combination of clay-ESP, clay-cement and cement-ESP with replacement portions of 0%, 25%, 50% and 75%. Radiation shielding parameters (RAR, LAC, MAC and HVL) of these samples are investigated using a general x-ray machine at 60, 80, 100 and 120 kVp. In addition, elemental composition and compressive strength test are also performed on the blocks. As a result, between all combination, cement-ESP shows the highest RAR, LAC and MAC, however addition of ESP in cement did not show a significant photon absorption capability. Meanwhile, addition of ESP in the mixing portion for both clay results the RAR and MAC to increase due to presence of Si and Ca element in the blocks. In addition, clay-cement combination shows comparable shielding properties value and compressive strength to pure cement block. Therefore, since the objective of this study is to substitute cement with an environmentally friendly material, this particular combination is adequate for serving as a protective barrier for diagnostic purposes.

Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review

The level of production and consumption of chicken eggs in Indonesia continues to increase. This condition will be in line with the amount of eggshell waste that has not been utilized properly. Egg shells are rich in calcium and have the potential to be used as a calcium source in the form of powder or flour through fortification into various foods. As for right now, there is no literature study available that addresses the impact of eggshell powder addition as a calcium fortification affects the characteristics and level of acceptance of various food products This literature review used the scoping review method, and the articles used in this review were obtained through searches using Google Scholar, ResearchGate, and PubMed. The results of this literature review show that eggshell powder is suitable to be added to food products as a source of calcium. Adding eggshell powder can greatly increase the calcium content of a variety of foods. Aroma, taste, and texture are the organoleptic characteristics that are mainly impacted by the addition of eggshell powder. The addition of eggshell powder is generally contradictory to the degree of liking and acceptability of the product. The degree of product acceptance and liking tends to decrease as eggshell powder concentration increases. Thus, it is imperative to perform suitable calculations concerning the highest concentration of eggshell powder applied to preserve the food product's unique qualities and attributes while preventing a decline in the product's degree of acceptance or liking. Keywords: calcium, eggshell, fortification

The Effect of Eggshell Powder on the Properties of Purple Sweet Potato Starch/Eggshell Bioplastics

Petroleum-based plastics are derived from non-renewable sources and are supremely utilized in packaging industries due to their superior flexibility, mechanical and barrier properties. However, due to petroleum-based plastics do not degrading easily, researchers are turning into bioplastics. This study was conducted to examine the effect of eggshell powder (ESP) loadings on the physical and mechanical properties of purple sweet potato (PSP) starch bioplastics. PSP starch was extracted and mixed with glycerol as plasticizer and 0 – 40 % by weight of ESP to fabricate PSP/ ESP bioplastic using solution casting method. The incorporation of ESP in PSP starch matrix (in terms of functional groups and bonding existed) was analyzed by using Fourier Transform Infrared spectroscopy (FTIR-ATR). The physical property of PSP/ESP bioplastics is characterized through water absorption test. Whereas the mechanical properties (tensile strength, Young’s Modulus and elongation at break) of bioplastics was analyzed by tensile test. From FTIR analysis, it can be summarized that the PSP/ESP bioplastic was successfully synthesized. The tensile strength and modulus of this bioplastics increase from with the addition of ESP up to 20 wt.%. This is because further addition of ESP above 20 wt.% reduces tensile strength and modulus of elasticity of this bioplastic. In terms of elongation at break, a slight decrease in elongation at break as the ESP loadings increases. Similarly, the water absorption capacity of this bioplastic significantly decreases as the percentage of ESP increases. The incorporation of ESP into this bioplastic able to reduce rate of water absorption from 26.32 % to 12.5 % in 72 h. Therefore, these bioplastics exhibit good physical and mechanical properties that can be used as alternatives for synthetic plastic to cope with waste generation and disposal problems, especially in the food industry.

Production of bio-based paper coating made with the addition of eggshell powder

A chitosan based coating was prepared where eggshell powder was added. Eggshell is a product that appears in large numbers in everyday life, so it has great potential as waste, which can be used to turn it into a valuable material. Cellulose sheets were made from secondary fiber, and after coated with the chitosan based solution to investigate the properties of the sheets. The results of the treated handsheets were compared with the results of the control sheet. The control sheets were compared with 4 different type of paper: coatings of chitosan with 5wt% and 10wt% eggshell powder, only chitosan coating, and paper where eggshell powder was added to the paper pulp. The use of the eggshell powder as an additive in the coating would be a promising material, because it can improve in a large extent the water resistance and the air barrier properties of the paper.

Assessment of Strength of Concrete containing ESP and IESP as Partial Cement Replacement

In the present era of technically feasible and environmentally compatible low-cost material substitution with the basic ingredients of conventional concrete mix, the infusion of eggshell powder in its raw as well as incinerated forms was tried with the cement mantle. Experimentations carried out to endorse the compressive strength, split tensile strength, flexural strength, workability and durability aspects revealed that it had the edge over the properties standardized for the conventional concrete mix at a specific mix strength of 20 MPa. The experimental results for variations in the treatments of eggshell powder and incinerated eggshell powder corresponding to the responses on the evaluation parameters were compared with the conventional concrete mix by means of regression analysis and modelling. The regression model at more than 95% correlation level of the experimental data fortified the relative supremacy of eggshell powder and incinerated eggshell powder-infused concrete mixes over the conventional concrete mix in terms of workability, strength, and durability. Based on the statistical regression point of inflexion and the point of tolerance, it was clearly established that 20% optimal proportional addition of eggshell powder or 30% addition of incinerated eggshell powder could result in a superlative performance compared to the conventional concrete mix. This final outcome of the optimal combinations of eggshell powder and incinerated eggshell powder incorporated concrete (EPIC) was also test verified by SEM and EDAX analyses.

Utilization Of Eggshell Powder Waste As An Added Material To Mortar

In the development of increasingly developed technology and the demands of the community's needs for infrastructure facilities, it also affects the development of a construction field. This is also no exception in the manufacture of mortar which is used as a non-structural material in buildings. In making mortar itself, it is also influenced by developing technological developments, one of the types affected is pozzolan mortar. Pozzolan mortar has added materials derived from nature or industrial waste. In Indonesia, waste from eggshells is increasing every year, because eggshells are one of the people's favorite food ingredients. The eggshells have contain calcium carbonate (CaCO3) compound which is an element than cement. The materials of making the mortar itself are water, cement, and sand. This research aims to utilize egg shell waste as an added material in mortar with variations in the percentage of 0%, 5%, 10%, and 15% eggshell powder. From the results obtained, the addition of eggshell powder at maximum compressive strength lies at a percentage of 15% of 300 MPa.

Development of biodegradable and vermicompostable films based on alginate and waste eggshells

The development of biofilms to replace plastics is urgent, due to the high environmental pollution caused by the non-biodegradable packaging. The objective of this study was to develop and understand the behavior and properties of biodegradable films based on an alginate/glycerol matrix with eggshell waste. Eggshells were transformed to eggshell powder (EP) and this ingredient used to obtain EP biodegradable films (EPBFs) using the casting method. EP contributed opacity and whitish coloration to the EPBFs. Stress-strain curves show that EP content significantly influences mechanical properties; resulting in harder, firmer and less elastic EPBFs with increasing EP content. The EPBFs had heterogeneous and rough surfaces with crystalline forms provided by EP with a particle size distribution ranged from 20.7 to 26.6 μm, arranged as a monolithic pattern with very low porosity. EPBFs were amorphous materials and WAXS analysis indicated that CaCO3 content ranged 18–50% in the EPBFs. Thermal decomposition processes of the EPBFs, was not affected by the EP addition at concentrations below 6%. The addition of EP increased the hydrophobicity of EPBFs, slowing solubilization in water; however, the water solubility percentage was high (82.9% for EPBF-2%–75.2% for EPBF-6%). EPBFs completely biodegrade in vermicomposting in short periods of time (between 14 and 21 days). In conclusion, EPBFs, derived from waste, constitute an interesting new material with desirable mechanical properties for potential use as food coatings or packaging. The biodegradable properties of EPBFs allow easy disposal by dissolving in water or by vermicomposting.

The influence of eggshell powder and limestone on the rheological properties of cement pastes

The paper presents the effect of the powders obtained from egg-shells and limestone on the rheological properties of cement pastes. Both powders were added to Portland cement CEM I 42.5 R, 30% by mass. The higher yield stress and plastic viscosity of the cement pastes prepared with the addition of eggshell powder, compared to the cement pastes made with limestone powder, were explained by the influence of the eggshell membrane and its chemical structure. The membrane, which absorbs water and expands in the cement paste, is causing an increase in rheological parameters. The membrane, which absorbs water and swells in the cement paste, causes an increase in viscosity and thixotropy compared to the neat cement slurry and slurry with limestone meal added as a result of particle bonding.

A review on addition of egg shell powder to CSEB blocks

Dry stack masonry units known as “Compressed Stabilized Earth Blocks” (CSEB) are constructed using dirt and often stabilised with cement. It is also known as a pressed earth block or a compressed soil block. The rise of a movement against environment today has awakened us to adapt to and incorporate practices that are pro-earth. Construction using CSEBs are one of the many ways we can reduce negative impact on earth. It is essential to use sustainable building materials in place of cement since cement-concrete buildings use roughly half of the energy produced and are responsible for significant CO2 emissions. Similarly addition of Egg Shell Powder (ESP) to CSEB blocks can provide binding properties to the block as it is rich in calcium (CaCo3), partial replacement of Egg Shell Powder (ESP) to cement can be effective in reducing environmental pollution.The experimental investigation are carried out to study the effect of Egg Shell Powder in Compressed Stabilized Earth Blocks by partial replacement with cement.It also provides structural strength and are biodegradable, sound proof and resistance to fire and pests.To introduce a concrete by adding egg shell powder with different levels of percentages. “To perform and compare the compression strength of CSEB blocks with and without replacement of cement. Egg shell powder possesses similar properties to that of cement”.

Carbonation treatment of eggshell powder concrete for performance enhancement

A large amount of eggshell waste is produced annually worldwide. Proper disposal of waste eggshell powder is crucial for reducing environmental pollution and achieving sustainable development. In this study, eggshell powder was added to the cement system, and the macroscopic and microscopic properties were evaluated under sealed- and carbonation-curing conditions. The dilution effect of eggshell powder dominated under sealed-curing conditions, causing a decrease in compressive strength, ultrasonic pulse velocity, and electrical resistivity with an increase in eggshell powder addition. Under carbonation-curing conditions, the addition of eggshell powder increased the carbonation efficiency of the mixing system, improved the carbon capture capacity (CO2 uptake was 33% with 30% eggshell powder addition), increased the normalized compressive strength of the samples, and reduced the degree of compressive strength loss. The reaction of the calcium silicate hydrate (C-S-H) gel, calcium hydroxide (CH), ettringite (AFt), monosulphate (AFm), and unhydrated cement with CO2 during carbonation curing formed a large amount of CaCO3, which enabled the formation of a dense internal structure and increased the reactivity of C2S. Therefore, addition of eggshell powder to cement matrix under carbonation-curing conditions promotes sustainability, enhances mechanical properties, and improves durability effects, and provides a feasible strategy for the treatment of agricultural waste eggshell powder.

Comparative Investigation of the Effect of EggshellPowder and Calcium Carbonate as Additivesin Eco-Friendly Polymer Drilling Fluids

Drilling fluid systems have seen the addition of new natural additives in recent years in order to replace traditional additives, improve their rheological properties, and ensure the functionality of the drilling fluid taking into account health and environmental factors. This paper aims to study and compare the effect of the addition of eggshell powder (ESP) as a native and local additive and calcium carbonate (CC) as a traditional and conventional additive on the rheological and filtration properties of the drilling fluid system based on Na-bentonite of the region of Meghnia (Algeria). The test results of 10, 20, and 30 g of CCwerecompared to the same concentrations of ESP.The findings showed that the CC with various concentrations (10, 20, and 30 g) increases the rheological properties and the mud density while it reduces the filter cake and the fluid loss values which are desirable, calcium carbonate had aslightly higher effect on the pH. The obtained results following the addition of ESP with different ratios revealed that the latter has a considerable impact on the plastic viscosity, the yield point, the gel strength, and the cake thickness. Additionally, the effect of the presence of eggshell as an additive in pH, fluid loss, and mud density was studied; we observed a slight increase in the pH, while the fluid loss values decreased. However, the mud density values increased. Beyond 20 g of eggshell, the properties of the mud becomeundesirable. Moreover, this study contributes tonewfindings and suggests that the utilization of waste food and local goods in drilling mud mixtures has a bright future respecting the percentages of use.

Increasing The Efficiency of Bone Charcoal in Water Defluoridation Using Eggshell Powder and Dry Banana Peel Medium (DBPM)

The world health organization (WHO) has set an upper limit of 1.5 mg/l fluoride concentration in water meant for human consumption. Ground water has high fluoride level which exceeds the value recommended by the WHO. Defluoridation is the only viable way of dealing with the issue of high fluoride levels in water. The most common defluoridation method is the use of bone charcoal. This research shows how adding dry banana peel medium (DBPM) and egg shell powder to bone charcoal increases its defluoridation capacity as well as the water defluoridation rate. Raw water samples were collected from different boreholes and their initial fluoride concentration measured. The groundwater was then subjected to different adsorbent combinations of bone charcoal, eggshell powder and DBPM and the rate of fluoride removal as well as the final concentration of fluoride in the water after two hours, were determined. Eggshell powder and DBPM were found to increase the fluoride removal capacity of bone charcoal by more than 20%. The highest fluoride removal was achieved when bone charcoal was combined compositely with eggshell powder and DBPM. Hence the addition of eggshell powder and DBPM was found to increase the defluoridation rate as well as the fluoride removal capacity of bone charcoal.

Development of Eggshell-Based Orange Peel Activated Carbon Film for Synergetic Adsorption of Cadmium (II) Ion.

Heavy metal contamination has spread around the world, particularly in emerging countries. This study aimed to assess the effectiveness of starch/eggshell/orange peel-activated carbon-based composite films in removing cadmium (II) ions from water samples. X-ray diffraction and scanning electron microscopy were used to characterize the composite films. The effect of Cd2+ was studied using a UV-Vis spectrophotometer and atomic absorption spectroscopy. The morphology of the composite film reveals a highly porous and rough surface with more open channels and a non-uniform honeycomb, indicating that the film has a high potential to adsorb Cd2+. The diffraction peaks for this film were found to be at 13.74°, 17.45°, 18.4°, and 23.6°, indicating a typical crystalline A-type packing arrangement within the starch granules. The results indicate that crystalline structure was unaffected by the addition of eggshell powder and orange peel-activated carbon. In 0.5 mg L−1 and 1.0 mg L−1 Cd2+ ions, the composite film removed 100% and 99.7% of the Cd2+, respectively, while the maximum removal efficiency for methylene blue was 93.75%. Thus, the current study shows that starch/eggshell/orange peel activated carbon film has a high potential for commercial activated carbon as a low-cost adsorbent.

Investigation of ammonium polyphosphate dilution with ground eggshells and lignin through the study of natural fibre composite flammability

SummaryThe interactions of Calcium carbonate (e.g., eggshell powder) and Lignin with ammonium polyphosphate (APP) when used as fire retardants were investigated. Three mixing ratios ‐ 1:3, 1:1, and 3:1, were used with natural fibre reinforced composites containing a hemp mat and an epoxy matrix manufactured using a light resin transfer moulding (L‐RTM) process. The thermal decomposition of the retardant mixtures and composites was investigated using thermogravimetric analysis (TGA). The findings showed that even though the decomposition reactions of APP with eggshell powder and lignin mixtures interacted and overlapped, the same interactions could not be seen in the composites. In the composite form while the residue was affected by the retardant, the decomposition reactions were driven primarily by the hemp and epoxy. Flammability of the composites was studied by testing to 20, 35, 50, and 75 kW/m2 with a cone calorimeter, and determining the critical heat flux. While the samples with eggshell powder had higher ignition times, the critical heat flux for ignition was 13 kW/m2 for all sample groups except for a ratio of 1:3 APP to eggshell powder, which was 14 kW/m2. The lowest burning rates (mass loss and heat release) occurred in composites containing only APP, however, the addition of eggshell powder or lignin at even a ratio of 3:1 APP to either provided a notable reduction.

The effects of natural and synthetic calcium utilization on quality parameters of cookies

The aim of the study is to determine the effects of natural (egg shell powder (ESP) and bone extract powder (BEP)) and synthetic (CaCO3) Ca sources on quality parameters of cookies. The ESP, BEP and CaCO3 were added in the dough formula in the amount of 325,650 and 975 mg/50g. The chemical, physical, microbiological, and sensorial properties of cookies were investigated. The addition of ESP, BEP and CaCO3 had a significant effect on total ash, Ca and P content; however it affected insignificantly proximate composition, microbiological, physical properties and Thiobarbituric Acid (TBA) content of cookies. Additionally, farinographic and amylographic studies showed significant differences. The insignificant difference found in comparisons of natural and synthetic fortificants. But ESP (T6) and BEP (T9) found best results in all parameters of natural Ca source. After conducting this study the ESP (975 mg (T6)) and BEP (975 mg (T9)) are the best source of natural Ca can be used as a fortificant in any product.

Effect of fortification with eggshell powder on injera quality

In Ethiopia there is a severe calcium nutrient deficiency problem. Cereals are appropriate vehicles for food fortification along with eggshell powder (EP), a waste product, which contains a high amount of Ca. The objective of the current study was to enrich injera (Ethiopian flat bread from cereal teff) with EP to improve Ca content and to assess its effect on quality parameters. Injera was prepared by adding 4.5% and 9% EP to the teff flour (injera I4.5 and I9.0, respectively). The fortification resulted in significantly increased bioavailable Ca from 16.1 mg/100 g (control) to 742.7 mg/100 g (I4.5) and 1743.1 mg/100 g (I9.0). With the consumption of 200 g of injera, an adult could meet 60% of the recommended dietary allowance (RDA) of Ca from I4.5 and 140% of Ca RDA from I9.0. The addition of eggshell powder affected pH, titratable acidity, color and texture. However, there was no significant effect on moisture content, aw, viscosity, microbial quality, and eye characteristics. Current research revealed that fortification of injera with EP could be a good source of total and bioavailable Ca without significant deleterious effects on the key physico-chemical quality parameters of injera.

Effect of Natural Buffer on Biohydrogen Production

Hydrogen is the promising ideal energy carrier with no emission but water on its combustible in the next generation. Hydrogen production using biological methods is greener than other methods using fossil fuel. One of the major factors affecting the operation of biohydrogen production is pH level in bioreactors. Restrain of declining pH is expected to increase hydrogen production. Pretreatment is one key factor in successful biohydrogen fermentation using mixed microbes. This study aims to investigate the natural buffer effect on biohydrogen using hot compressed water pretreatment. This batch fermentation experiment was operated in a 110 mL glass reactor with 3.75 g/L glucose as substrate. Mixed culture was obtained from cow dung compost treated with hot compressed water pretreatment at 150 ºC, 0.5 MPa for 40 minutes. Fine dried eggshell powder and calcinated eggshell were added with 1 g/L, 3 g/L, and 5 g/L concentrations as buffer agents. The result showed that the addition of 1 g/L eggshell obtained the highest hydrogen production rate of 0.92 mol H2/mol glucose. Butyric acid and acetic acid are recognized as an indicator of hydrogen production and the Butyric/Acetic molar ratio over 2.6 as efficient biohydrogen fermentation. The highest B/A ratio in this experiment was 4.62 on 3g/L addition of eggshell powder.

충전재 하중이 폴리비닐알코올 및 에그쉘분말 바이오복합체의 특성에 미치는 영향

Biocomposite films made up of polyvinyl alcohol (PVA) and eggshell powder (ESP) were prepared by solution casting method. The physical propertiess, mechanical properties and biodegradability of biocomposites were studied based on various ESP loading (0 to 40 wt%). From raw material characterization, ESP was found to have similar composition to the calcium carbonate, which is widely used as filler in polymer composites. It was found that the tensile properties decreased with increasing ESP loading, attributed from poor interfacial adhesion and ESP agglomeration as proven by field emission scanning electron microscope (FE-SEM) micrographs. Water absorption and water vapour transmission were enhanced with addition of ESP. The biocomposite shows higher biodegradability in both soil burial and natural weathering with increasing ESP loading.

White Bread Fortified with Calcium from Eggshell Powder

This paper presents the preparation of white bread with different hen eggshell powder additions. The aim of this paper is to resolve at least two important aspects: the waste recovery from food industry and fortification of white bread with minerals (calcium). The addition of eggshell powder to the white bread preparation was up to 2% and an increase in bread quality was on elasticity and humidity starting with 0.5% eggshell powder addition. Bread aging occurred 10 to 12 h after its baking. After 24 h, all physico-chemical properties of bread crust and crumb in the case of fortified bread with calcium had a positive effect.