摘要
丙酸钙凭借安全无毒副作用等优势,在食品市场中作为一类新型食品防腐剂被大规模应用。以蛋壳为原料制备丙酸钙,借助正交试验的方式对其工艺方法与工艺条件进行了较为全面的探讨,以明确制备的最优条件,在强化制备工艺竞争实力以及拓展发展前景方面有所助益。
Calcium propionate is widely used as a new type of food preservative in the food market due to its advantages such as safety and nontoxic side effects.In this paper, calcium propionate was prepared from eggshell, and its process and process conditions were discussed in a comprehensive way by means of orthogonal experiment.The optimum conditions of preparation were clarified, and in terms of enhancing the competitive strength of the preparation process and expanding the development prospect Helpful.
作者
颜薛宴
徐晓钟
阳科
Yan Xue-yan;Xu Xiao-zhong;Yang Ke
出处
《化工设计通讯》
CAS
2018年第4期138-138,141,共2页
Chemical Engineering Design Communications
基金
2016年长沙医学院校级大学生研究性学习和创新性实验计划项目(长医教[2016]52)
关键词
蛋壳
丙酸钙
制备工艺
防腐剂
eggshell
calcium propionate
preparation technology
preservatives
作者简介
颜薛晏（1996-），男，湖南湘潭人，本科在读，主要研究方向为鸡蛋壳制备丙酸钙的方法分析与研究。;阳科（1984-），女，湖南衡阳人，讲师，主要研究方向为生物相容性纳米材料的合成及在肿瘤靶向成像和智能药物释放中的应用。
