以废弃物鸡蛋壳为原料制备食品级碳酸钙的工艺研究

Process Research on Preparation of Food Grade Calcium Carbonate from Waste Egg Shells

以丰富的废弃物资源鸡蛋壳为原材料制备食品级碳酸钙,对其制备工艺进行研究。采用常温常压的方法直接制备食品级碳酸钙,对影响碳酸钙产率各个因素进行了考察,并利用正交试验对制备工艺进行优化,得到以10 g蛋壳粉为基准制备食品级碳酸钙的最佳工艺参数为:盐酸浓度2 mol/L、液料比12∶1(mL∶g)、酸溶反应温度55℃、1 mol/L的碳酸钠溶液加入量为100 mL,此时碳酸钙的产率为92.09%。产品经过食品级碳酸钙的理化指标检测,符合食品安全国家标准GB 1886.214—2016。

Food grade calcium carbonate was prepared from abundant waste egg shells and its preparation process was studied.Food grade calcium carbonate was prepared directly by the method of normal temperature and pressure.The factors affecting the yield of calcium carbonate were investigated,and the preparation process was optimized by orthogonal experiments.The optimal process parameters for preparing food-grade calcium carbonate based on 10 g egg shell powder are as follows:hydrochloric acid concentration 2 mol/L liquid-solid ratio 12∶1,acid solution reaction temperature 55℃,adding 1 mol/L sodium carbonate solution 100 mL,under which the yield of calcium carbonate was 92.09%.The products have been tested by various physical and chemical indexes and are in line with the national food safety standard GB 1886.214—2016.