超声波辅助优化鸭蛋壳中碳酸钙制取丙酸钙工艺研究  

Preparation of calcium propionate from the calcium carbonate in the eggshell under the condition of ultrasonic assisted

作　　者：胡波平[1] 张帆[1] 申高林 朱建航[1] 

机构地区：[1]南昌大学环境与化学工程学院,江西南昌330031

出　　处：《食品工业科技》2014年第21期263-268,共6页Science and Technology of Food Industry

摘　　要：利用废弃鸭蛋壳为原料,在超声波辅助条件下,与丙酸制备丙酸钙。考察了稀释比、蛋壳粒度、反应时间、反应温度和超声波功率对蛋壳转化率和丙酸钙纯度的影响,采用二次回归正交组合实验优化工艺。结果表明:实验最佳工艺条件为稀释比1∶9.4,反应温度61℃,超声波功率352W,蛋壳粒度50目,反应时间2h。在此条件下,蛋壳转化率达93.91%,产品中丙酸钙纯度达95.47%。Under the condition of ultrasonic assisted, the method of preparation of calcium propionate which the materials were composed of eggshell and propionic acid was studied.The effects of dilution ratio, eggshell size, reaction time, reaction temperature and ultrasonic power were researched through single-factor experiment,and the optimum conditions were investigated by the response surface methodology（ RSM）.The experimental results showed that the optimum conditions of dilution ratio was 1：9.4,the reaction temperature was 61 ℃,in the ultrasonic power was 352W, the eggshell size was 50 mesh size, and the exaction time was 2h, respectively. Under the optimum conditions,the eggshell conversion rate reached 93.91% and the purity of product reached 95.47%.

关 键 词：鸭蛋壳 丙酸钙 超声波辅助 二次回归 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]