In this study, mesoporous
calcium silica aerogels were produced
for use as an anticaking food additive in powdered foods. A low-cost
precursor (sodium silicate) was used, and calcium silica aerogels
with superior properties were obtained with different pH values (pH
7.0 and pH 9.0) by modeling and optimizing the production process.
The Si/Ca molar ratio, reaction time, and aging temperature were determined
as independent variables, and their effects and interactions to maximize
the surface area and water vapor adsorption capacity (WVAC) were evaluated
by response surface methodology and analysis of variance. Responses
were fitted with a quadratic regression model to find optimal production
conditions. Model results showed that the maximum surface area and
WVAC of the calcium silica aerogel that was produced with pH 7.0 were
achieved at a Si/Ca molar ratio of 2.42, a reaction time of 5 min,
and an aging temperature of 25 °C. The surface area and WVAC
of calcium silica aerogel powder produced with these parameters were
found to be 198 m
2
/g and 17.56%, respectively. According
to the results of surface area and elemental analysis, calcium silica
aerogel powder produced at pH 7.0 (CSA7) had the best results compared
to that produced at pH 9.0 (CSA9). Therefore, detailed characterization
methods were examined for this aerogel. The morphological review of
the particles was performed with scanning electron microscopy. Elemental
analysis was performed via inductively coupled plasma atomic emission
spectroscopy. True density was measured in a helium pycnometer, and
tapped density was calculated by the tapped method. Porosity was calculated
using an equation using these two density values. The rock salt was
powdered with a grinder and used as a model food for this study, and
CSA7 was added at a rate of 1% by weight. The results showed that
adding CSA7 powder to the rock salt powder at a rate of 1% (w/w) improved
the flow behavior from the cohesive region to the easy-flow region.
Consequently, calcium silica aerogel powder with a high surface area
and high WVAC might be considered as an anticaking agent to use in
powdered foods.