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

• Autor(a) principal: YAO,Yutong
• Data de Publicação: 2022
• Outros Autores: ZHANG,Jing, ZHANG,Run, SHI,Yueru, AN,Peipei, 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=S0101-20612022000100933
• topic: calcium acetate; eggshell; response surface methodology

Abstract Response surface methodology (RSM) was used to investigate the preparation-process parameters on calcium acetate from eggshell. Box-Behnken was employed for experimental design, and the optimal combination of reaction temperature, solid-liquid ratio, acetic acid concentration, primary reaction time and secondary reaction time for preparing calcium acetate 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 showed that the optimum preparation conditions of calcium acetate were as follows: reaction temperature of 39 °C, solid-liquid ratio of 1:12, acetic acid concentration of 159%, primary reaction time 1.5 h and secondary reaction time of 80min. Under the optimum preparation conditions, the experimental yield of calcium acetate was 96.5%, which was in good agreement with the predicted value.