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Detalhes Referência

Tipo
Artigos em Conferência

Tipo de Documento
Resumo

Título
Micronization of Calcium Acetate from a Food Residue Using Supercritical Antisolvent Precipitation

Participantes na publicação
Luis C. S. Nobre (Author)
António M. F. Palavra (Author)
INSTITUTO SUPERIOR TÉCNICO
 Mário J. F. Calvete (Author)
UNIVERSIDADE DE COIMBRA
 Carlos A. Nieto de Castro (Author)
Dep. Química e Bioquímica
 CQE
 Beatriz P. Nobre (Author)
INSTITUTO SUPERIOR TÉCNICO
Resumo
The food industry generates annually thousands of tons of egg shells around the globe. This important source of calcium carbonate has called the attention of the chemists for many applications in different areas. . In the catalysis perspective this raw material can be a source of calcium oxide, which can be used as a heterogeneous catalyst to produce, for example, biodiesel. On the other hand, one of the crucial points for the improvement of the catalysts is the anoarchitecture of the particles. A way to achieve this objective is the use of processes with supercritical fluids. The supercritical antisolvent process (SAS) has been used to produce micro or nanoparticles of different compounds for a wide range of applications. The study of the SAS experimental conditions (temperature, pressure, concentration and flow rate ratio) is important to optimize the size and morphology of the obtained particles. The aim of this work is to produce nanoparticles of calcium oxide from egg shells using the SAS micronization process. In order to attain this purpose, the calcium carbonate of the egg shells was derived into calcium acetate, which was then successfully micronized by\nthe SAS process. The micronized calcium acetate and the calcium oxide, obtained by the calcination of the former, were evaluated in terms of morphology and particle size by scanning electron microscopy analysis.

Editor
Rui Moreira and Luísa Martins

Data de Publicação
2018-07-27

Instituição
UNIVERSIDADE DE LISBOA

Evento
3rd Meeting of the CQUL (3ECQUL), Chemistry at Lisboa & 2018 Summer School, RULisboa, June, 27-29, 2018

Identificadores da Publicação

Local
Lisboa, Portugal

Organizadores
Colegio de Química da Universidade de Lisboa

Editora
Universidade de Lisboa

Coleção
Abstract Book

Edição
2018
Volume
1

Número de Páginas
172
Página Inicial
62
Página Final
62

Identificadores do Documento
URL - https://www.ulisboa.pt/sites/ulisboa.pt/files/public/bookabstracts_3ecqul.pdf

Keywords
Micronization Calcium Acetate Food Residue Supercritical Antisolvent Precipitation


Exportar referência

APA
Luis C. S. Nobre, António M. F. Palavra, Mário J. F. Calvete, Carlos A. Nieto de Castro, Beatriz P. Nobre, (2018). Micronization of Calcium Acetate from a Food Residue Using Supercritical Antisolvent Precipitation. 3rd Meeting of the CQUL (3ECQUL), Chemistry at Lisboa & 2018 Summer School, RULisboa, June, 27-29, 2018 , 62-62

IEEE
Luis C. S. Nobre, António M. F. Palavra, Mário J. F. Calvete, Carlos A. Nieto de Castro, Beatriz P. Nobre, "Micronization of Calcium Acetate from a Food Residue Using Supercritical Antisolvent Precipitation" in 3rd Meeting of the CQUL (3ECQUL), Chemistry at Lisboa & 2018 Summer School, RULisboa, June, 27-29, 2018 , Lisboa, Portugal, 2018, pp. 62-62, doi:

BIBTEX
@InProceedings{41323, author = {Luis C. S. Nobre and António M. F. Palavra and Mário J. F. Calvete and Carlos A. Nieto de Castro and Beatriz P. Nobre}, title = {Micronization of Calcium Acetate from a Food Residue Using Supercritical Antisolvent Precipitation}, booktitle = {3rd Meeting of the CQUL (3ECQUL), Chemistry at Lisboa & 2018 Summer School, RULisboa, June, 27-29, 2018 }, year = 2018, pages = {62-62}, address = {Lisboa, Portugal}, publisher = {Universidade de Lisboa} }