Eggshells as a sustainable source for acetone production

Abstract

Everyday, tons of food wastes are thrown to the environment constantly by people in the cities, which contain many beneficial substances. One of these beneficial wastes of unknown value is eggshells. Although the eggshells are considered negligible and not valuable material, however, the many researches that dealt with this substance proved its high potential to turn into many useful substances such as a catalyst in biodiesel preparation or as a media for adsorption of heavy metals and dyes or soil fertilizer and others. The current study highlighted the benefit possibility of white chicken eggshells (WCES) from another side, considering it as a raw material for preparing acetone one of the most important industrial solvents. The results obtained showed that this worthless raw material has a high effectiveness for acetone production by containing 94.519% by weight of calcium carbonate. The process of converting WCES to acetone was carried out in two steps, the first one were producing calcium acetate by treating it with glacial acetic acid in a batch mode reaction unit at room temperature and agitation speed, acid % excess and contact time of 200 rpm, 20% and 2 h respectively. Whereas, the next step involved conducting the process of thermal decomposition of the prepared calcium acetate at 380 °C to produce acetone in a stainless steel reactor. The results of testing the samples by the gas chromatography (GC) showed that the maximum yield of acetone is 96.395%. With these experimental results, this study presents a new idea in food waste management as one of the solid waste types by utilizing it in a useful manner to produce important materials in an economical, beneficial and environmentally friendly way, reaching to the concept of zero residue level (ZRL).

Keywords

• Acetone
• Eggshells
• Sustainability
• Residues
• Thermal decomposes and zero residue level (ZRL)