Optimization of preparation of calcium propionate from eggshell by Response Surface Methodology (RSM)

• Autor(a) principal: YAO,Yutong
• Data de Publicação: 2022
• Outros Autores: SHI,Yueru, AN,Peipei, ZHANG,Run, WANG,Zhaoying, HU,Xin, WAN,Youzhong
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101147
• topic: calcium propionate; eggshell; response surface methodology

Abstract Response surface methodology (RSM) was used to investigate the preparation-process parameters on calcium propionate from eggshell. Box-Behnken was used for experimental design and the optimal combination of the preparation-process parameters for preparing calcium propionate was analyzed. Multiple regression analysis was used to fit the experimental data to the second-order polynomial equation, and appropriate statistical methods were used for analysis. The results show that optimum preparation conditions of calcium propionate were as follows: reaction temperature of 85 °C, solid-liquid ratio of 1:16, propionic acid concentration 176.00%, ultrasonic power of 135 W, ultrasonic time of 1.4 min, primary reaction time of 1.0 h and second reaction time 64.00 min. Under the optimum preparation conditions, the experimental yield of calcium propionate was 96.12%, which was in good agreement with the predicted value.