Optimization of preparation of calcium propionate from eggshell by Response Surface Methodology (RSM)

被引:1
|
作者
Yao, Yutong [1 ]
Shi, Yueru [1 ]
An, Peipei [1 ]
Zhang, Run [1 ]
Wang, Zhaoying [1 ]
Hu, Xin [1 ]
Wan, Youzhong [1 ]
机构
[1] Jilin Univ, China Japan Union Hosp, Changchun, Jilin, Peoples R China
来源
FOOD SCIENCE AND TECHNOLOGY | 2022年 / 42卷
关键词
calcium propionate; eggshell; response surface methodology; BOX-BEHNKEN DESIGN; EXTRACTION;
D O I
10.1590/fst.25322
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Response surface methodology (RSM) was used to investigate the preparation-process parameters on calcium propionate from eggshell. Box-Behnken was used for experimental design and the optimal combination of the preparation-process parameters for preparing calcium propionate was analyzed. Multiple regression analysis was used to fit the experimental data to the second-order polynomial equation, and appropriate statistical methods were used for analysis. The results show that optimum preparation conditions of calcium propionate were as follows: reaction temperature of 85 degrees C, solid-liquid ratio of 1:16, propionic acid concentration 176.00%, ultrasonic power of 135 W, ultrasonic time of 1.4 min, primary reaction time of 1.0 h and second reaction time 64.00 min. Under the optimum preparation conditions, the experimental yield of calcium propionate was 96.12%, which was in good agreement with the predicted value.
引用
收藏
页数:10
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