Salting Process Research Articles

Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting

Pulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea bass samples were subjected to PEF pre-treatment prior to brine salting to verify the possible acceleration of the brining rate, increasing the salt uptake and ensuring the homogeneous salt distribution in the muscle. The applied intensity of the current was set at 10 and 20 A (corresponding to a field strength of 0.3 and 0.6 kV/cm) prior to sea bass salting in brine with 5 and 10% salt concentration, respectively. The results have shown that PEF pretreatment could effectively shorten the brine salting time compared to control samples (from 5 to 2 days), or increase the salt uptake up to 77%, ensuring at the same time its homogenous distribution in the muscle. However, myofibrillar protein solubility was significantly reduced in PEF pretreated samples. At the same time, no significant differences in water holding capacity and water activity between PEF pre-treated and untreated samples were found during the whole salting period. Freezable water was influenced by PEF application, but the effect was significant only at the lowest salt concentration during the first period of the salting process. Industrial relevancePEF-assisted brining appears a promising technology in the fish processing industry due to its efficacy in reducing the salt brining time, increasing the mass transfer and enhancing the diffusion of brine into the muscle to ensure the homogeneous distribution of salt in it. The increased salt uptake of the PEF-treated samples compared to control samples shows future potentiality of using PEF prior to salting in the fish processing industry.

Theoretical description of the ligand function for ionoselective electrodes reversible to metal anion complexes. 3. Modeling of the electrode response in ligand and foreign ions solutions using the multi-species approach model

A description for the ligand function of the tetrathiocyanatozincate selective electrode, has been proposed, using a multi-species approach model. This model takes into account simultaneous phase-boundary, diffusion-controlled, processes of ion exchange between tetrathiocyanatozincate, thyocyanate and foreign ions unable to form zinc complexes, as well as distribution of the neutral zinc complex between phases, partial decomposition of quaternary ammonium tetrathiocyanatozincate salt and stepwise complex formation processes in water phase. The model is based on solving the system of equations describing several interphase and intraphase equilibria, assuming that diffusion flows of all membrane and solution components at the phase boundary are stationary. It provides the adequate description of tetrathiocyanatozincate selective electrode in solutions of the ligand, foreign ions and mixed solutions of the above, and predicts the effect of zinc chloride concentration in the sample solution upon electrode function slopes, lower detection limits and selectivity coefficients.

Production of Raw Smoked Beef Products Using Lactobacilli

This article presents the results of a study on the use of fermented milk microorganisms Lactobacillus curvatus (strain BSC002), Lactobacillus sakei (strain BSC030) and Lactobacillus fermentum (BSC010) in the production of raw smoked beef products from calves of Kalmyk cattle who were 24 months old. It was shown that the use of lactocultures allowed intensifying the biochemical processes that occur during salting and ripening of the meat. The findings indicated a positive effect of lactic acid microflora on the process of formation of taste, aroma and colour of the meat products. Changing the pH of the product showed that the use of lactobacilli would help to reduce the salting process; the prototype had an elastic and stable consistency on the sixth day compared with the control sample, which reached the corresponding characteristics only on the 10th day. The optimal volume of lactobacilli in beef from a technological point of view was 5% by weight of raw materials. Such a volume had a positive effect on increasing the moisture-binding capacity of meat by 3.3%, which allowed the yield of the product to increase by 6.7%. The introduction of lactobacilli in beef improved the appearance and juiciness of the finished product, and enhanced the tenderness, which allowed this product to be sold at a higher price and accordingly increased the profitability of its production by 17.6%. Production technology for uncooked smoked meat products of the highest category “Holiday Beef” were developed.
 Keywords: lactobacilli in meat products, raw smoked beef, ripening beef, starter crops

Study of extraction of iron (III) from chromium sulphate solution

ABSTRACT This work reports a study of the extraction of iron (III) deeply from the chromium sulphate solution in which most of the iron was precipitated with oxalic acid. Di(2-ethylhexyl)phosphoric acid (P204) was employed, and the conditions of the extraction process were optimised according to a sequential experiment design. The concentration of iron (III) in the solution could be reduced to less than 2 mg L−1 and the iron (III) extraction efficiency can reach up to 99.7% when the solution feed pH value, the phase ratio, P204 concentration, saponification rate, and extraction stages were 2.0, 1:1, 15% (v/v), 60%, and 2, respectively. During this process, other impurities in the solution such as Ni and Mn can also be reduced simultaneously. Further, post-extraction, highly pure chromium sulphate can be obtained. The experimental results show that when the organic was stripped with 4 mol L−1 HCl, 95% Fe in the organic phase can be stripped after three stripped series with O/A being 1:1, and then P204 can be re-utilised. The extraction process can also address the difficulty in separating iron (III) thoroughly from the chromium sulphate solution in the new chromic salt process with ferrochrome as raw material.

Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations

This study aimed at investigating the influence of the process environment and raw materials as sources of microorganisms during Nyons black table olive fermentations. Fermented olives and/or brine from spoiled fermentation tanks were analyzed and compared to good quality samples from fermentations collected during 3 consecutive harvest years. Fresh olives, salt and different process environment samples were also analyzed. Microbial diversity of all samples was analyzed using 16S and ITS2 amplicon sequencing and SourceTracker tool was used to investigate links between environment, raw materials and fermentation samples. First, comparison of microbial diversity in control and most spoiled fermentations revealed striking differences in bacterial composition with an overall higher diversity in spoiled fermentations especially for lactic acid bacteria with Lentilactobacillus buchneri, Lentilactobacillus parafarraginis dominating in brine and Pediococcus parvulus, Pediococcus ethanolidurans dominating in olive fruits. Fungal communities were similar in composition although higher abundances of Pichia membranifaciens and Penicillium carneum/roqueforti were observed in spoiled samples. Secondly, process environment samples were characterized by high bacterial and fungal diversity, especially compared to fresh olive fruits. Overall, dominant fungal species in control fermentations were also found in most environmental samples revealing a “house mycobiota”. SourceTracker analysis further highlighted the contribution of brine and water from the optical sorter as a source of fungi. Most interestingly, spoilage fungi and most bacteria were retrieved in brine and environmental samples while others such as P. ethanolidurans were only found in environmental samples indicating that the studied spoilage originated from a fermentation deviation rather than a punctual contamination. Taken altogether, these results highlighted the positive and negative influence of the process environment and emphasized the relevance of studying it to better understand microbial vectors occurring during food fermentations, especially natural ones.

Understanding the “Molten Salt” Synthesis of MAPbI3 – Characterization of New Lead(II)‐Ammine Complexes as Intermediates

AbstractThe so‐called “molten salt process” is used to enhance the properties of perovskite‐based solar cells using CH3NH3PbI3 (MAPbI3) as an absorber. We have characterized intermediates of the reaction of CH3NH2 with both PbI2 and MAPbI3. The reaction of PbI2 or MAPbI3 in liquid CH3NH2 yields white [Pb(CH3NH2)6]I2 (cubic K2PtCl6 type), representing a typical coordination compound and the first homoleptic ammine Pb(II)‐complex. Reducing the CH3NH2 vapor pressure and/or increasing the temperature gives pale‐yellow platelets of the neutral complex Pb(CH3NH2)4I. The coordination of Pb2+ consists of four neutral CH3NH2 ligands and two iodide anions with quite different distances, so the complex could also be written as [Pb(CH3NH2)4I]+I−. Traces of humidity in the molten salt process result in the formation of Pb(OH)I and a new compound, namely (CH3NH3)5(CH3NH2)2Pb2I9 with isolated [Pb2I9]5− di‐octahedra. Charge compensation takes place by CH3NH3+ cations and novel dimers [CH3NH3⋅⋅⋅NH2CH3]+, where a cation and neutral molecule are connected via a N−H⋅⋅⋅N hydrogen bond.

Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p<0.05) where the 20% salt concentration treatment produces a bit less salty, while the 30% salt concentration treatment produces a slightly salty taste. The tasting test did not have a difference between treatments (P>0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.

Surface Roughness-Governed Shape Stability of the Coal Fly Ash-Based Phase Change Material: Molten Salt Processing and Thermal Properties

Coal fly ash (FA) valorization is of great significance and sustainable interests to addressing the current environmental challenges faced by coal power industry. Herein, this work attempted a novel molten salt Na2CO3 treatment for processing FA into a robust matrix to support lauric acid (LA) toward construction of latent phase change composite. Their micromorphology, physiochemical, and thermal properties were monitored with scanning and transmission microscopy, X-ray diffraction and FT-IR spectroscopy, differential scanning calorimetry, among others. As Na2CO3 dosage increased from 20% to 40%, the FA experienced firstly higher loss of SiO2 and then substantial loss of Al2O3, and yet exhibited merely varied porosity. Then, both the composites revealed a maximum LA content of 20% that doubled that of pristine FA. Nevertheless, the optimal composite was disclosed with thermal conductivity of 0.5668 W/mK, which was 69% higher than its FA-based counterpart. It was proposed that the surface roughness evidenced by the formation of tremendous grooves and gaps during thermal alkaline processing were accountable for the promoted carrying capacity toward organic component. Furthermore, the latent phase change composite revealed excellent durability, including negligibly varied phase transition temperature and enthalpy even after 1500 thermal cycling, which promised great interest in passive building cooling. Meanwhile, the finds here led to a new understanding into the structural origin of adsorption capacity by inorganic FA, and may provide guidance for better exploration of its characteristics for other applications.

Photon correlation spectroscopy in the fish salting process

The current study experimentally investigates the innovative photon correlation spectroscopy method application in fish salting process. The method is based on the Rayleigh scattering of light by a substance. The experiment aims to study the mass transfer laws, as well as technological and practical aspects of the fish salting process in brine without circulation. The paper focused on spatio-temporal dependence of the salt diffusion coefficients in the fish-brine system and their correlation with temperature, indicating that at a temperature close to 8°C a diffusion-osmosis equilibrium occurs between the brine and the muscle tissue of fish. The salt diffusion rate was estimated, confirming the validity of the Crean’s frontal theory of salt mass transfer in muscle tissue of fish. Based on the Stokes-Einstein equation, it was shown that the dynamic viscosity of fish tissue fluid could be determined by changing the diffusion coefficient and the diffusing particles size. Practical applications Fish salting is an important preservation method in many countries. The present work seeks to investigate the salting of herring, as it is prone to ripening during this process. Excessive sodium chloride consumption is known to have a negative effect on humans. At the same time, the salt content in the product is interrelated with its preservation effect. In this regard, it is necessary to accurately calculate the specified salt concentration in the finished product for the optimal shelf life. Improvement of this process requires a better understanding of the mass-transfer mechanisms using modern investigation methods. Research focuses on spatio-temporal salt distribution in fish muscle tissue to arrive at clear conclusions, which can facilitate the improved production of salted fish and can be widely used in the food industry for processing and preserving fish or fish products.

Magnetic field and Rotation effect on thermal stability in an Anisotropic couple-stress fluid saturated Porous Layer under presence of Cross-Diffusion

The present paper is based on the investigation of thermal stability problem under the influence of rotation, solute, heat and magnetic field on electrically conducting fluid saturated rotating horizontal porous media under local thermal non-equilibrium effect. We have considered a rotating horizontal anisotropic porous medium saturated with binary fluid. Process of Heating and salting is made from above to the fluid layer.Governing equations is followed by Darcy Brinkman model for characterizing the convection through porous media under the above said physical configuration. Normal mode technique and Application of Linear stability analysis has been made under the consideration of free-free boundary conditions. Thereafter the characteristic graphs between critical Darcy-Rayleigh number and corresponding wave number for beginning of convection in stationary case has been drawn and the effect of rotation, magnetic and couple stress parameters has been illustrated.At last it has been observed the non-dimensonalise parametres regarding singnificant components like rotation magnetic field and anisotropic properties of the physical configuration in present study has stabilizing effect.

Superior capacitive energy storage capability in polymer composites induced by polydopamine-coated paraelectric platelets

Dielectric nanocomposites with excellent energy storage capabilities have great potential applications in film energy storage capacitors. However, limited energy storage density (Ue) and poor efficiency (η) of nanocomposites based on the incorporation of the high dielectric constant (er) fillers restrict their practical energy storage application due to low breakdown strengths (Eb) and electric displacement difference (Dmax-Drem) value. Herein, paraelectric SrTiO3 (ST) plates have been successfully synthesized through three-step molten salt process and modified by polydopamine (PDA) nanolayer. The moderate dielectric constant ST has the advantage for increasing the breakdown strength of poly(vinylidene fluoride) (PVDF)-based composites owing to the mitigation of electric field distortion. The ST@PDA platelets bring the highest Dmax-Drem (8.65 μC/cm2) together with enhanced Eb (350 MV/m) to the composites on account of the strong microscopic barrier layers. Consequently, the composite film filled with optimized ST@PDA platelets content (2.5 vol%) endows the maximum Ue of 12.45 J cm−3 at 350 MV/m, which presents the best result when compared to the neat PVDF and dielectric nanocomposites added with diverse ST morphologies including nanoparticles, nanowires, and nanofibers reported previously. This work offers an efficiency strategy utilizing high insulating paraelectric fillers with a plate structure to maximize the improvement in capacitive energy storage performance for dielectric composites.

Geographic Variation in Salt Marsh Structure and Function for Nekton: a Guide to Finding Commonality Across Multiple Scales

Coastal salt marshes are distributed widely across the globe and are considered essential habitat for many fish and crustacean species. Yet, the literature on fishery support by salt marshes has largely been based on a few geographically distinct model systems, and as a result, inadequately captures the hierarchical nature of salt marsh pattern, process, and variation across space and time. A better understanding of geographic variation and drivers of commonalities and differences across salt marsh systems is essential to informing future management practices. Here, we address the key drivers of geographic variation in salt marshes: hydroperiod, seascape configuration, geomorphology, climatic region, sediment supply and riverine input, salinity, vegetation composition, and human activities. Future efforts to manage, conserve, and restore these habitats will require consideration of how environmental drivers within marshes affect the overall structure and subsequent function for fisheries species. We propose a future research agenda that provides both the consistent collection and reporting of sources of variation in small-scale studies and collaborative networks running parallel studies across large scales and geographically distinct locations to provide analogous information for data poor locations. These comparisons are needed to identify and prioritize restoration or conservation efforts, identify sources of variation among regions, and best manage fisheries and food resources across the globe.

Process Design and Economic Evaluation for the Recovery of Halite and Co-products from Lake Katwe Brine

Salt in Uganda is mainly imported from neighboring countries despite the existence of a 22.5 million t of mineral deposit at Lake Katwe, Western Uganda. Earlier attempts to extract salt from the deposit did not yield the required results. To reduce on the salt import bill and improve the livelihoods of the local miners, a modified solar concentration process was designed to extract sodium chloride and other evaporites. The process flow sheets describing the constituent unit operations were modeled using SuperPro Designer. A bench-scale experiment guided by thermodynamic calculations from the PHREEQC software was conducted to validate the process flow sheets. XRD results show that halite of > 99% purity was produced after the flotation of burkeite and trona. Furthermore, soda ash and sodium sulfate were produced after the second evaporation process by a combination of flotation, carbonation, and calcination techniques. Sodium chloride is the most abundant and feasible product. The unit production cost of sodium chloride was 0.2629 and 0.4724$/kg with a net present value of $2,447,853 and − 12,085,796 of the solar salt and mechanical evaporation processes respectively. As a result, the solar salt extraction process proved highly feasible from both engineering and economic standpoints and thus can be scaled up to a pilot scale using conventional industrial equipment.

Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.

Simple SummaryIn recent years, the meat industry is looking with increased interest at the implementation of non-invasive new tools for predicting the final quality of dry-cured hams and monitoring ham aging. The selection of raw meat and the control of the salting procedure to predict the quality of dry-cured hams are of primary importance for meat processors. The identification of genetic markers associated with ham traits and related to different aptitudes of the thighs towards salting phases and weight losses is a primary goal for the Italian pig production chain. This paper addresses the need for investigating the associations between genomic markers and ham traits obtained through the application of non-invasive technologies for monitoring hams before and during the salting process. To our knowledge, this is the first study investigating the markers and genes associated with ham traits obtained through the use of Ham InspectorTM apparatus.Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (weight, EUROP classification). Phenotypic traits (Semimembranosus muscle ultimate pH, ham weight and lean meat content, adsorbed salt) of the corresponding thighs, undergone PDO ham process in three different plants, were measured, using a fast and non-invasive technology. Green ham weight and lean meat percentage influenced the estimated salt content and the weight loss during salting, even if the processing plant greatly affected the variability of the measured ham traits. The genomic data were obtained with the GeneSeek Genomic Profiler (GGP) 70k HD Porcine Array, using the slaughter day and the sex of the animals in the statistical analyses. The phenotypic traits were associated with the genotypes through GenAbel software. The results showed that 18 SNPs located on nine porcine chromosomes were found to be associated with nine phenotypic traits, mainly related to ham weight loss during salting. New associations were found between markers in the genes Neural Precursor Cell Expressed Developmentally Down-Regulated 9 (NEDD9, SSC7), T-Cell Lymphoma Invasion and Metastasis 2 (TIAM2, SSC1), and the ham quality traits. After validation, these SNPs may be useful to improve the quality of thighs for the production of PDO dry-cured hams.

The Effects of Dry and Wet Grinding Processes on The Salt Quality

Studies were conducted on the salt quality, such as NaCl percent and whiteness achieved by dry and wet grinding methods. Crude solar salt is carefully collected from traditional solar salt ponds to ensure the uniformity of the sample. Several salt processing methods were applied in this research, such as washing, grinding, and dewatering by centrifuge hydro extractor and drying. The effect of reducing salt particle size to 0.6 and 0.25 mm was also studied. The dry grinding method is conducted before the washing stage, while the wet grinding method is applied after the washing stage. Both dry and wet grinding methods provide high-quality salt products, indicating high NaCl percent and whiteness. The dry grinding method produces higher NaCl percent and whiteness than the wet grinding method. However, the wet grinding method was better in water management and equipment durability with loss of salt losses during the washing stage. Finally, both grinding methods have advantages and disadvantages, so for developing the salt processing industry, both methods should be correctly chosen and match product output requirements.

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.

Zooplankton communities of the Varvara water reservoir

Zooplankton communities play a massive role in biological processes both in salt and fresh water. The majority of zooplankton species belong to primary or secondary consumers, which underscores their importance as primary components of various food chains. On one hand, they are prolific consumers of producer organisms (bacteria, algae, etc.) and, on the other hand, they are a food base for many other groups of zooplankton, including larvae of commercially important fish at early stages of development after switching to exogenous feeding. It is also worth noting that most zooplankton research is performed either on unicellular organisms — mainly ciliates — or on multicellular rotifers or crustaceans. However, it is very clear that a more comprehensive understanding of qualitative and quantitative changes in seasonal successions in plankton communities of freshwater bodies requires complex research into all key animal groups of zooplankton, such as freeliving ciliates and other multicellular organisms (Rotatoria, Cladocera, Copepoda).

A Double-Phase High-Frequency Traveling Magnetic Field Developed for Contactless Stirring of Low-Conducting Liquid Materials

The use of low electrically conducting liquids is more and more widespread. This is the case for molten glass, salt or slag processing, ionic liquids used in biotechnology, batteries in energy storage and metallurgy. The present paper deals with the design of a new electromagnetic induction device that can heat and stir low electrically-conducting liquids. It consists of a resistance-capacity-inductance circuit coupled with a low-conducting liquid load. The device is supplied by a unique electric power source delivering a single-phase high frequency electric current. The main working principle of the circuit is based on a double oscillating circuit inductor connected to the solid-state transistor generator. This technique, which yields a set of coupled oscillating circuits, consists of coupling a forced phase and an induced phase, neglecting the influence of the electric parameters of the loading part (i.e., the low-conductivity liquid). It is shown that such an inductor is capable to provide a two-phase AC traveling magnetic field at high frequency. To better understand the working principle, the present work improves a previous existing simplified theory by taking into account a complex electrical equivalent diagram due to the different mutual couplings between the two inductors and the two corresponding induced current sets. A more detailed theoretical model is provided, and the key and sensitive elements are elaborated. Based on this theory, equipment is designed to provide a stirring effect on sodium chloride-salted water at 40 S/m. It is shown that such a device fed by several hundred kiloHertz electric currents is able to mimic a linear motor. A set of optimized operating parameters are proposed to guide the experiment. A pure electromagnetic numerical model is presented. Numerical modelling of the load is performed in order to assess the efficiency of the stirrer with a salt water load. Such a device can generate a significant liquid motion with both controlled flow patterns and adjustable amplitude. Based on the magnetohydrodynamic theory, numerical modeling of the salt water flow generated by the stirrer confirms its feasibility.

ОБОСНОВАНИЕ СПОСОБА ПОСОЛА СЕЛЬДИ АТЛАНТИЧЕСКОЙ В УСЛОВИЯХ МАЛЫХ ПРОИЗВОДСТВ

In this paper, we offer technological solution to produce low-salted Atlantic herring (Clupea harengus) for small-business production. The method of salting in buckets consisted of two stages, including salting herring in saturated brine at a ratio of 70 (fish) : 30 (salting solution) and subsequent storage in isotonic solution. This allows speeding up the technological salting process by 2 times in comparison with the finished unsaturated method in an aqueous solution with 15% salt concentration. The possibility of secondary use of brine is shown. The shelf life of 14 days at (4 ± 2)oC was recorded for the low-salted products from Atlantic herring (C. harengus) with a mass fraction of salt (5 ± 0.5)% produced by an interrupted saturated salting method using secondary brine. The organoleptic parameters of salted Atlantic herring during the entire storage time corresponded to GOST 815 “salted herring”. Indicators that characterize the degree of maturation of salted herring, such as buffering and form-titrated nitrogen, were optimal. A technological scheme to produce low-salted herring using secondary brine and isotonic solution was developed. The proposed production technology allows to produce a high-quality low-salted product and is economically less expensive in comparison with the traditional salting method.

Partially stabilized tetragonal ZrO2 whiskers with preferred [001] direction derived from CaF2

The simultaneous control of crystal phase stability and one-dimensional growth has always been the major challenge for the preparation of tetragonal zirconia whiskers. In this study, we report a facile molten salt processing that utilizes CaF2 as a stabilizer and adsorbent to meet the phase and morphology requirements. The processes of stabilization, phase transition, ion adsorption and formation of special morphology involved in zirconia growth were investigated by XRD, IR, SEM, DTA-TG and TEM. By controlling the amount of CaF2 (15 wt%) added in the reaction precursor, tetragonal zirconia whiskers with a desired aspect ratio (>16) can be synthesized, which show single crystalline nature and [001] preferred direction. Ca ions doped at low temperature inhibit the occurrence of phase transition, which allows the tetragonal structure to be retained to room temperature. The inducement and pattern of whisker growth are supposed to be F-adsorption and screw dislocation elongation, respectively. The specific selectivity of surface adsorbed ions to certain zirconia crystal planes reduces or even inhibits the epitaxial growth rate in this direction, offering a viable avenue for the morphology modulation of inorganic nanomaterials.