摘要
蛋壳经预处理和粉碎后,通过添加柠檬酸直接反应制备柠檬酸钙。通过单因素和正交试验分别考察了反应温度、蛋壳粉粒度和柠檬酸过量程度对蛋壳制备柠檬酸钙产品纯度和转化率的影响,结果表明在反应温度为60℃、蛋壳粉过200目筛、柠檬酸过量15%条件下得到的柠檬酸酸钙产品的纯度能达到95%以上,柠檬酸钙产率可以达到98%。
Eggshell was pretreated and crushed, then added citrate acid to prepare calcium citrate directly. Through the method of single factor and orthogonal experiment to investigate the effect of react temperature, particle size of eggshell and excessive degree of citrate on the purity and the yield of calcium citrate. Results showwed that under the condition of that react temperature 60℃, eggshell powerd through 200 mesh seive, and cicrate acid excessive 15% the purity was up to 95% and the yield of calcium citrate over 98%.
出处
《食品科技》
CAS
北大核心
2012年第11期254-258,共5页
Food Science and Technology
基金
北京市科委产业统筹项目(Z111105061310001)
关键词
蛋壳
柠檬酸钙
碳酸钙
有机钙
eggshell
calcium citrate
calcium carbonate
organic calcium
