Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Vinegar on the Solubility of Calcium

칼슘 용해도에 미치는 식포의 영향

  • Published : 2005.04.01
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Abstract

This study was performed to investigate the effect of vinegar on the solubility of 3 types of calcium. After solubilized, total acidity and calcium content were increased as initial acid and calcium concentration increased. Addition of vinegar resulted in pH decrement while total acidity increment. Calcium content in seaweed calcium and calcium carbonate were higher than that in nano calcium. Saturated concentration of seaweed calcium and calcium carbonate were $7.0\%$ (w/v) and $6.0\%$ (w/v), respectively, in vinegar and calcium content were $2,234\;mg\%$ and $2,490\;mg\%$, respectively.

본 연구에서는 시판되는 3종의 칼슘 용해에 미치는 식초의 영향을 조사하였다. 식초의 초기총산에 따른 영향을 조사한 결과 초기총산과 칼슘첨가량이 높을수록 용해 후 pH와 잔사량은 낮게, 총산과 칼슘함량은 높게 나타났다. 식초 함량에 따른 영향을 조사한 결과 식초함량이 높을수록 pH는 낮게 총산은 높게 나타났으며, 칼슘함량은 해조칼슘과 탄산칼슘에서 높게 나타났다. 식초를 이용하여 해조칼슘과 탄산칼슘의 포화농도를 조사한 결과 해조칼슘은 $7.0\%$ (w/v), 탄산칼슘은 $6.0\%$(w/v) 농도이며 이때 칼슘함량은 $2,234\;mg\%$와 $2,490\;mg\%$로 나타났다.

Keywords

References

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