Research On Production Of Food Grade Additive Calcium Lactate

As our living conditions become better, the consumption of the oyster is increasing day by day. At the same time a great deal of seashells are discarded. The seashells not only take a great deal of land, but also the organics corrupted and polluted the environment. So how to make use of shucks and change waste into usefulness is our purpose. And the calcium lactate is easily absorbed to the body, So the research of changing the oyster shells to calcium lactate had been carried on in this paper.First, the process of producing food grade additive calcium lactate from oyster shell under normal conditions was exploited. The advantage of this process was that it didn't have to be calcined. So the process consumed less energy. The biological activity was reserved too and the process wouldn't cause pollution to the environment. So the process had a good environmental and social benefits.Second, this paper use Response Surface Methodology (RSM) in the process of producing calcium lactate from the oyster shells for the first time. The effects of main factors were discussed by the RSM test and the best conditions were: the granularity was 0.149mm, excessive shucks by 10%, the reaction temperature was 64.3℃, the liquid-solid ratio was 15.5, the reaction time was 140 min, regulated the pH to 9.7, after regulating pH the reaction time was 30 min. Using the new technic, the output of calcium lactate reached 98.15%, the purity of calcium lactate reached 99.33%.Third, industrial lact was used in the experiment. Resolved magnified questions we gaind standard production, provided theory reference and reliable parameters.