FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 381-384.

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Study on the New Processing Procedure and Quality Control for Multi-vitamins and Electrolytes Effervescent Tablets

HAO Li-min1,5,WANG Yu2,LI Zheng3,JIA Shi-ru4,XING Xin-hui   

  1. 1.Department of Chemical Engineering, Tsinghua University, Beijing 100084, China;2.Tianjin Agricultural College, Tianjin 300384, China;3.Beijing University of Chemical and Technology, Beijing 100029, China; 4.Tianjin University of Science and Technology, Tianjin 300222, China;5.The Quartermaster Institute of the General Logistics Department of P.L.A , Beijing 100010, China
  • Online:2006-12-15 Published:2011-11-23

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Abstract: The experiment is successfully obtained a new processing procedure of effervescent tablet by using technology combined non-water granulating process with effervescent technology. The main factors that influence tablet hardness and disintegration time are wetting agent ethanol, agglutinating agent polyvinylpyrrolidone(PVP) and tablet pressure. Reducing auxiliary ethanol, increasing auxiliary PVP and tablet pressure will result higher tablet hardness and longer disintegration time. Proved by F test and t test, the relationship between tablet hardness and disintegration time shows good linearity, and the regression equation is y=10.482x+135.68. Taking all factors into consideration, the formula for optimal tablet hardness and disintegration time is auxiliary ethanol 120mg, auxiliary PVP180mg and tablet pressure 4.9×103kgf.

Key words: effervescent tablet, tablet processing procedure, tablet hardness, disintegration time