FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (20): 132-137.

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Using Response Surface Methodology to Optimize Microwave Irradiation for Synthesis of Ethyl Furoate for Use as an Edible Spice

  

  • Received:2012-05-01 Revised:2012-09-13 Online:2012-10-25 Published:2012-11-09

Abstract: Ethyl furoate was synthesized by using HCl to catalyze the reaction between furoic acid and ethanol under microwave irradiation conditions. Using one-factor-at-a-time designs, microwave power, irradiation time and catalyst dose were identified as main variables that influence ethyl furoate yield. These variables were optimized by Box-Behnken experimental design in combination with response surface analysis. The optimal synthesis conditions for ethyl furoate were determined as addition of 1 mL of HCl solution and microwave irradiation at 360 W for 12 min. Under these conditions, the actual reaction yield of ethyl furoate was 83.8%, which was close to the predicted value of 83.7679% with an absolute error of 0.0321%.

Key words: ethyl furoate, microwave irradiation, response surface methodology (RSM), synthesis

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