Preparation of food grade calcium acetate using wasted oysters shells
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摘要: 利用直接法生产食品级醋酸钙是一种将废弃牡蛎壳变废为宝的有效途径。通过单因素实验和主要因素方差分析探讨了壳粉粒径、壳酸比、水壳比、反应时间和p H对醋酸钙产品含量与收率的作用规律和影响大小,并借助多指标正交实验对其工艺条件进行了系统优化。结果表明,壳酸比、水壳比和反应时间这3个关键因素对该反应的影响较为显著,生产醋酸钙的最适宜条件为:壳酸比为0.75∶1,水壳比为21∶1,反应时间为140min,此条件下的醋酸钙含量及收率的平均值可达99.63%、93.72%。由于优化后的产品质量较好且稳定可靠,故本研究具有一定的实际应用价值。Abstract: It's a very efficient approach to produce food grade calcium acetate using wasted oysters shells by direct method. Single factor experiments and variance analysis of main factors were adopted to explore the action law and influence level for the content and yield of products between particle size of shell powder, shellacid ratio, water-shell ratio, reaction time and p H value. The process conditions was systemically optimized in virtue of multi-target orthogonal design. The experimental results were demonstrated that the main reaction was affected prominently by such three key factors including shell-acid ratio, water-shell ratio and reaction time. The optimum production conditions were determined as follows:shell-acid ratio was 0.75 ∶1, water-shell ratio was 21∶1 and reaction time was 140 min. Under the condition of above optimal parameters, the content and yield average of calcium acetate products achieved 99.63%, 93.72%, respectively. The research provided certain practical significance owing to outstanding quality and stable reliability of calcium acetate products after optimization.
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