蛋壳真空微波法辅助制备醋酸钙工艺研究

发布时间：2018-04-02 14:01

本文选题：醋酸钙　切入点：蛋壳　出处：《食品工业》2017年10期

【摘要】：以鸡蛋壳为原料,对真空微波辅助法制备醋酸钙的加工工艺进行了优化。以醋酸钙产率为指标,考察了反应时间、固液比、微波功率、微波时间与真空度等醋酸钙制备工艺技术参数。结果表明,在真空度0.06 MPa、微波功率500 W、微波时间1.5 min、固液比1∶5 g/mL,反应时间2 h时,醋酸钙的产率达到最大值94.1%。此工艺制备醋酸钙时间短、成本低、操作简单,为醋酸钙的工业化生产提供理论基础。
[Abstract]:The preparation process of calcium acetate by vacuum microwave assisted method was optimized by using egg shell as raw material.Taking the yield of calcium acetate as an index, the technological parameters of preparation of calcium acetate were investigated, such as reaction time, solid-liquid ratio, microwave power, microwave time and vacuum degree.The results show that under the conditions of vacuum 0.06 MPA, microwave power 500 W, microwave time 1.5 min, solid-liquid ratio 1:5 g / mL, reaction time 2 h, the yield of calcium acetate reaches the maximum value of 94.1g / mL.The preparation of calcium acetate by this process has the advantages of short time, low cost and simple operation, which provides a theoretical basis for the industrial production of calcium acetate.
【作者单位】：江南大学江苏省食品先进制造装备技术重点实验室;
【基金】：国家自然科学基金(31401493) 中央高校基本科研业务费专项资金(JUSRP11451,JUSRP51511-1)
【分类号】：TQ132.32;TS253.9

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