• Food Science and Preservation
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• v.19 no.6
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• pp.813-817
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• 2012

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock ($40-60^{\circ}C$ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, $45-50^{\circ}C$ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.

• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.1
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• pp.203-208
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• 2013

Sericin is usually abandoned after the degumming process. However, it could be a valuable bioresource if an economically efficient recovery process could be set up. In this study, sericin was recovered directly from the degummed waste solution by adding calcium chloride, which induced the precipitation of the surfactant, sodium oleate, by charge interaction. The recovery yield was maximum when 10% of calcium chloride was added. Further increase in the calcium chloride concentration induced the precipitation of sericin. The recovered sericin had a molecular weight distribution similar to that of the hot-water-extracted sericin; but some highmolecular- weight sericin could not be recovered. The secondary structure and amino acid composition of the recovered sericin were similar to those of conventional hot-water-extracted sericin. We expect that sericin recovered from the degummed waste solution could be an alternative to the hot-water-extracted sericin, which is widely used in various applications.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.116-122
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• 1990

In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at $30^{\circ}C$, by reaching the bacteria count to 10million per ml. The shelf life of the Tofu prepared from acetic acid was better than those prepared by calcium chloride. For the effect of soaking solution on storage life, soaking Tofu in 0.1% acetic acid was found to be more effective than soaking in other solutions of 3% NaCl or 0.1% K-sorbate. The optical density of soaking solution of Tofu increased in proportion to spoilage, and in case of soaked Tofu in 3% sodium chloride and 0.1% K-sorbate solution, it greatly increased. Titratable acidity, and amino nitrogen contents in soaking solution increased as spoilage of Tofu progressed, but pH decreased the early period, one or two days, of stored Tofu and then increased.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.84-89
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• 2015

The effects of dip treatments of chemicals (ascorbic acid, citric acid, calcium chloride: 1% solution) and physicals (vacuum packing, $50^{\circ}C$ distilled water) on the browning and quality of 'Daebo' peeled chestnut were studied. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the normal packing treatment hardly changed, unlike in the chemical and physical treatments. The calcium chloride treatment showed less color change than other treatments. The marketable quality was maintained for 10 days with the normal packing and for 35 days with the chemical and physical treatments. Thus, the chemical and physical treatments, especially with vacuum packing after 1% calcium chloride treatment, extended the shelf-life of the 'Daebo' peeled chestnut by inhibiting the browning.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.35-41
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• 2006

Possible application of hurdle technology extention of shelf-life of fresh-cut apples was investigated by evaluating various hurdle factors known to be effective microbial growth inhibitors and their synergistic effects. Fresh-cut apples treated with chitooligosaccharide or grapefruit seed extract (GSE) showed higher microbial counts than those treated with distilled water during latter half of storage period, and at high concentrations. Citric and malic acids showed similar results, although microbial counts of fresh-cut apples treated with 0.75% or higher concentration of citric acid increased at 4 days of storage at $18^{\circ}C$, indicating malic acid is more effective than all hurdles tested for controlling microbial growth. Using ascorbic acid and calcium chloride as additional hurdles to control browning and softening, minimum and maximum compositions of dipping solution were: 0.25 : 0.5 : 0.25% and 0.75 : 1.0 : 0.75% malic acid: ascorbic acid: calcium chloride, respectively.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.8 no.1
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• pp.103-112
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• 1988

The reasons why the hardened cement paste substituted the domestic fly ash are better in resisting against sulfate or calcium chloride attack the one used portland cement are as follows. First, because the fly ash could restrict the gypsum creation in resisting against sulfate attack, the $C_3A$ hydrates were not inversed to ettringite. Second, in the case of the, hardened cement paste immersed in calcium chloride solution, the fly ash was effective in resisting the deteorioration resulting from microcrack in surface and inner composition by the ionization of calcium chloride solution.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.715-721
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• 2007

In this study, the sphericity of calcium alginate gel beads was optimized using response surface methodology. The optimum conditions for bead sphericity were a concentration of 2.24% sodium alginate, a flow rate of 0.059 mL/sec for the sodium alginate solution, and a 459 rpm rotation for the calcium chloride solution. The predicted and experimental bead sphericities under the optimum conditions were 94.5 and 96.7%, respectively, showing close agreement. We also investigated the processing condition effects for the physical properties of the optimized calcium alginate gel beads. Immersion in hot water slightly decreased bead size and rupture strength. NaCl treatment increased bead size and decreased rupture strength. While the pH of the calcium chloride solution had little effect on bead sphericity, the bead sizes and gel strengths decreased with longer times in each pH solution. The beads coated with pectin and glucomannan showed no significant changes in sphericity, but their sizes decreased with time. The coated beads showed higher rupture strengths than the uncoated beads.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.128-133
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• 2005

Ash of Anadarac tegillarca granosa shell was used for preparation of calcium lactate and calcium citrate, and improvement of their purity was carried out by using ammonium chloride process (ACP) and ammonium nitrate process (ACP). Purity of calcium lactate and calcium citrate made by the reaction of ash of Anadarac tegillarca granosa shell with lactic acid solution and with citric acid solution was 94.35-96.72 and $87.58-93.06\%$, respectively. However, purity of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified from the ash of Anadarac fegiliarca granosa shell using ACP and ANP method was 99.53-100.34 and $99.32-99.88\%$, respectively. The purity of these calcium products were higher than those of calcium lactate and calcium citrate made with ash of Anadarac tegillarca granosa shell. Whiteness of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified using ACP and ANP method was 94.8-98.5 and 99.4-101.5, respectively. Whiteness of these calcium products was higher than that of calcium lactate (91.8) and calcium citrate (92.9) made with the ash of Anadarac tegillarca granosa shell. Therefore, we estimated that calcium lactate and calcium citrate prepared with purified calcium carbonate using ACP and ANP method could be used potentially as a food additive for calcium supplement.

• Journal of the Korean Geotechnical Society
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• v.32 no.5
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• pp.5-13
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• 2016

A calcium source is necessary for calcite precipitation within soil particles by microbial decomposition of urea and a calcium chloride is usually used. The harmful environmental impact of calcium chloride on road, ground and plants is severe. In this study, an eggshell with vinegar is investigated for an environmental-friendly calcium source. Urea-decomposing microorganism and eggshell or calcium chloride as a calcium source are mixed with Ottawa sand to precipitate calcite. Then, the cemented sand with calcite is tested for calcite precipitation, permeability and unconfined compressive strength. A specimen is prepared by loose Ottawa sand in a size of 5 cm in diameter and 10 cm in height. A urea solution with Sporosarcina pasteurii and two different calcium sources is injected into the specimen once a day for 30 days. Calcite precipitated at average of 7.2% on the specimen with eggshell as a calcium source, which was 1.2 times more than that with calcium chloride. The permeability of a specimen with eggshell was at average of 3.82E-5 cm/s, which was 7.7 times lower than that with calcium chloride. Unconfined compressive strength of a specimen with eggshell was at average of 387 kPa, which was 1.2 times higher than that with calcium chloride. As more calcite precipitated, the strength increased while the permeability decreased, regardless of calcium sources.

• FLOWER RESEARCH JOURNAL
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• v.16 no.3
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• pp.222-227
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• 2008

Objective of this Research was to determine the influence of foliar application of $CaCl_2$ or $K_2SI_2O_5$ and soil application of $CaCO_3$ or $SiO_2$ on growth and cut flower quality of Zantedeschia aethiopica 'Wedding March'. To achieve this, $CaCl_2$ or $K_2SI_2O_5$ were applied at six leaf stage with the concentration of 0.05, 0.1 and 0.2% and $CaCO_3$ or $SiO_2$ were applied as basal fertilization with the amount of 100, 200, 400kg per 10a or 50, 100, 200, 400kg per 10a respectively. Plant material was used Zantedeschia aethiopica 'Wedding March'. Among calcium chloride($CaCl_2$) and calcium carbonate($CaCO_3$), calcium chloride foliar application was more effective than calcium carbonate with basal fertilization to growth of common calla 'Wedding March'. In the 0.1% solution foliar application of calcium chloride, plant height, leaf length and length of cut-flower was more longer than control. Length of leaf petiole was more longer and leaf fresh weight was more heavier than control. The degree of petiole hardness was more effective in the 0.1% solution calcium chloride foliar application than any other treatment. In the silicate fertilization treatment, plant height of 50kg per 10a treatment was most highest as 73.9cm. also its length of leaf petiole and leaf fresh weight was more effective than any other treatment. The hardness of petiole was better in the 50kg per 10a silicate fertilizer treatment. The cell shape of leaf petiole was round and tissue was regular in the treatment of 0.1% calcium chloride and 50kg per 10a silicate fertilizer but the cell of control was irregular round type. Macro element content of calcium was more amount in the treatment of silicate 50kg per 10a basal fertilization. The infected ratio of Erwinia was no relation with lime and silicate fertilizer treatment. Lime fertilizer treatment is effective for growth and flowering of Calla than silicate fertilizer and the suitable concentration was 0.1%.