| 利用蛋壳制备醋酸钙的工艺研究 |
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| 引用本文： | 潘旭琳,魏春红.利用蛋壳制备醋酸钙的工艺研究[J].农产品加工．学刊,2009(12):57-59. |
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| 作者姓名： | 潘旭琳 魏春红 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 以新鲜鸡蛋壳为原料,研究高温煅烧分解蛋壳及中和法制备醋酸钙的最佳工艺条件。通过单因素及正交试验得最佳工艺条件为:950℃条件下煅烧1~2h,CaO产率为96%以上。中和反应条件为:最适反应温度50℃,醋酸浓度15mol/L,料(CaO)液(醋酸)比为1∶2.8,加水量12mL/g,产品收率高、品质好、安全无毒。
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| 关 键 词： | 鸡蛋壳 醋酸 醋酸钙 |
Study on the Preparation of Calcium Acetate from Eggshell |
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| Pan Xulin,Wei Chunhong.Study on the Preparation of Calcium Acetate from Eggshell[J].Nongchanpin Jlagong.Xuekan,2009(12):57-59. |
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| Authors: | Pan Xulin Wei Chunhong |
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| Abstract: | In this paper,the method of preparation of calcium acetate from fresh eggshell,high-temperature decomposition were studied. The best condition has been found by orthogonal design test. It was that in the temperature of 950 ℃ the eggshell were calcined under the condition of 1~2 h,CaO production rate of more than 96%. The neutralization reaction conditions were T=50 ℃,the concentration of acetic acid was 15 mol/L,eggshell:aceticacid=1∶2.8,the preferable amount of were 12 mL per 1.0 g CaO. The production with high yield,good quality,safe non- toxic. |
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| Keywords: | eggshell citrate calcium citrate |
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