Preparation of A Food-grade Preservative, Calcium Propionate

doi:10.7506/spkx1002-6630-200916014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16): 89-93.doi: 10.7506/spkx1002-6630-200916014

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Preparation of A Food-grade Preservative, Calcium Propionate

GAO Xin1，YANG De-yu2，WANG Xiao-gang1，LI Feng1，MEI Xiao-bing1，FAN Zheng1

1. School of Chemical Engineering, Northwest University, Xi'an 710069, China；
2. College of Chemistry and Material Science, Northwest University, Xi'an 710069, China

Received:2008-07-31 Revised:2009-06-16 Online:2009-08-15 Published:2010-12-29
Contact: GAO Xin E-mail:gaoxin@nwu.edu.cn

Abstract

Abstract:

A new technology for producing calcium propionate from oyster shell under normal pressure and temperature was studied. Based on the single factor tests of water/shell ratio, shell-acid ratio, reaction time and neutralization time, the optimum production conditions were determined by response surface methodology (RSM) as follows: particle diameter of oyster shell 0.125 －0.160 mm, water/shell ratio 16.7, shell/acid ratio 1.08, reaction time under normal temperature 172 min, pH of solution after reaction adjusted to 7－8, and neutralization time 38 min. The verification test showed that the content of calcium propionate reached 99.61%.

Key words: oyster shell, calcium propionate, response surface methodology

CLC Number:

TS202.3

GAO Xin1，YANG De-yu2，WANG Xiao-gang1，LI Feng1，MEI Xiao-bing1，FAN Zheng1. Preparation of A Food-grade Preservative, Calcium Propionate[J]. FOOD SCIENCE, 2009, 30(16): 89-93.

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Preparation of A Food-grade Preservative, Calcium Propionate

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