摘要
本文通过正交实验对以蛋壳为原料制备丙酸钙的工艺及工艺条件进行了详细研究,确定了制备的最佳 条件:用过量蛋壳在常温常压下与丙酸反应3h,经过滤、浓缩,在120℃烘干得鳞片状白色无水丙酸钙晶体,其产率 可达97％以上。参照国际GB6225—86标准,经测定产品质量符合标准。
This paper conducted a profound research on using eggshell, through crossing experiments, to get calcium propionate and make certain the proper conditions: Under the normal temperature and pressure, make a three- hour reaction of overmuch eggshell and propionate, after filtering and subliming, put the product into dehydrating under 120℃ ,then we can get substance of calcium propionate. This technological process makes product - percentage reach over 97% , it is tested that the produce quality is consistent with the standard according to the international standard GB6225-86.
出处
《中国食品添加剂》
CAS
2002年第5期11-14,共4页
China Food Additives
