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利用蛋壳制备醋酸钙的工艺研究
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.
作者姓名:潘旭琳  魏春红
作者单位:黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319
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。

关 键 词:鸡蛋壳  醋酸  醋酸钙

Study on the Preparation of Calcium Acetate from Eggshell
Pan Xulin,Wei Chunhong.Study on the Preparation of Calcium Acetate from Eggshell[J].Nongchanpin Jlagong.Xuekan,2009(12):57-59.
Authors:Pan Xulin  Wei Chunhong
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.
Keywords:eggshell  citrate  calcium citrate
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