蛋為全球重要蛋白質來源之一，各式飲食及加工大都以蛋黃及蛋白為主，龐大的消費市場產出大量蛋殼副產物是十分重要之新資材。每年台灣約有5萬噸蛋殼被產出；蛋殼含有高量碳酸鈣，如何有效資材化、機能化、多元加工利用十分重要。本研究以雞蛋殼為原料，利用酸及微化處理評估品質及理化特性。試驗結果如下：酸處理可使碳酸鈣釋放二氧化碳，使蛋殼表面蓬鬆、崩解，蛋之內部則因酸液滲入造成重量上升現象。受滲透壓影響解離之氫離子與有機酸根離子滲入蛋中，致使浸漬液pH上升，故使可滴定酸下降。乳酸鈣與醋酸鈣浸漬液鈣離子濃度分別為9.71 mg/mL及9.22 mg/mL，而檸檬酸主要以再結晶為主使水解液鈣離子濃度偏低（0.65 mg/mL）。碳酸鈣之傅立葉轉換紅外線光譜（FTIR）在713、874、1,100和1,400 cm^(-1)有特徵峰，隨著酸處理時間越久其波峰及波型逐漸改變，檸檬酸組的結晶物與純檸檬酸鈣的波型相似，且於X光繞射分析（XRD）亦看出5°、11°、18°和22°處出現對應峰值，證實檸檬酸鈣生成。不同酸處理蛋殼粉經微化其粉末顆粒呈不規則外觀且有少許蛋殼膜撕裂後之絨毛絲構造；微粉越細其亮度（L*）由90.51增加至95.08、白度值（WI）88.45增加至94.09有明顯提升變化；另其吸水率及溶解度與顆粒越小呈正相關（p<0.05）。由實驗中蛋殼經酸及微化處理可作為「鈣」液及「鈣」粉補充劑使用。希盼本研究結果可作為蛋殼加工、利用之參考。

Eggs are one of the most important sources of protein in the world. In various foods and processed products, yolk and white are be used, while the egg shell is a byproduct that can be upcycled. Taiwan produces approximately 50,000 tons of egg shells annually. Egg shells are a good source of calcium carbonate, and it is important to find effective ways to utilize them as a resource, with added functionality and through diverse processing methods. This study used chicken egg shells as a raw material to evaluate the quality and physicochemical properties of acid-treated and micro-sized egg shells. The experimental results are as follows: Acid treatment can cause calcium carbonate to release carbon dioxide, making the egg shell surface porous and crumbling. The egg weight becomes heavier due to the penetration of acidic solution. Under the influence of osmotic pressure, the dissociation of hydrogen ions and organic anions cause the pH of the acidic solution to rise and the titratable acidity to decrease. The calcium ion concentration of the lactic acid immersion liquid is 9.71 mg/mL, while that of the acetic acid is 9.22 mg/mL. The calcium ion concentration of the citric acid immersion liquid is 0.65 mg/mL, indicating that the calcium in the egg shell reacts with citric acid to form calcium citrate, thus lower the calcium ion concentration in acidic solution. In Fourier transform infrared spectroscopy (FTIR), the original characteristic peaks of calcium carbonate at 713, 874, 1,100, and 1,400 cm^(-1) gradually change as the acid treatment time increases. The crystals made from citric acid treatment are similar to the wave pattern of calcium citrate, and X-ray diffraction (XRD) also shows corresponding peak values at 5°, 11°, 18°, and 22°, confirming the formation of calcium citrate. The powder particles of different acid-treated egg shells after micronization are irregular in shape and have a small amount of fluffy structure after the egg shell membrane is torn. The luminance (L*) of the micropowder increases significantly from 90.51 to 95.08, and the whiteness index (WI) increases from 88.45 to 94.09. The water absorption rate and solubility are positively correlated with the smaller particle size ( p < 0.05). The results of this study indicate that egg shells can be used as calcium supplements after acid treatment and micronization. The study results can be used as a reference for the processing and utilization of egg shells.