Optimization of preparation of calcium propionate from eggshell by Response Surface Methodology (RSM)

YAO, Yutong; SHI, Yueru; AN, Peipei; ZHANG, Run; WANG, Zhaoying; HU, Xin; WAN, Youzhong

doi:10.1590/fst.25322

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.25322 copy

Optimization of preparation of calcium propionate from eggshell by Response Surface Methodology (RSM)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Response surface methodology (RSM) was used to investigate the preparation-process parameters on calcium propionate from eggshell. Box-Behnken was used for experimental design and the optimal combination of the preparation-process parameters for preparing calcium propionate was analyzed. Multiple regression analysis was used to fit the experimental data to the second-order polynomial equation, and appropriate statistical methods were used for analysis. The results show that optimum preparation conditions of calcium propionate were as follows: reaction temperature of 85 °C, solid-liquid ratio of 1:16, propionic acid concentration 176.00%, ultrasonic power of 135 W, ultrasonic time of 1.4 min, primary reaction time of 1.0 h and second reaction time 64.00 min. Under the optimum preparation conditions, the experimental yield of calcium propionate was 96.12%, which was in good agreement with the predicted value.

Keywords:
calcium propionate; eggshell; response surface methodology

Number	Temperature (°C)	Solid liquid ratio	Propionic acid concentration (%)	Ultrasonic power (W)	Ultrasonic time (min)	primary reaction time (h)	secondary reaction time(min)	Yield (%)
1	80	16	200	100	2	1	80	93.6
2	80	16	180	150	2	1	60	95.9
3	80	16	200	200	2	1	80	90.8
4	80	16	200	200	2	1	40	89.2
5	80	20	160	150	2	0.5	60	91.6
6	60	20	180	200	2	1	60	90.3
7	80	20	180	150	3	1	80	93.5
8	80	16	180	150	2	1	60	95.5
9	80	20	180	150	1	1	80	94
10	100	16	180	150	2	1.5	80	93.4
11	60	16	200	150	3	1	60	89.1
12	80	20	160	150	2	1.5	60	93.7
13	80	12	180	150	3	1	40	90
14	60	16	180	150	2	0.5	40	87.7
15	80	16	180	100	1	0.5	60	93.4
16	80	16	160	100	2	1	80	94
17	60	16	160	150	3	1	60	90.2
18	80	12	200	150	2	0.5	60	89.7
19	80	16	180	150	2	1	60	95.6
20	100	16	200	150	3	1	60	91.2
21	80	12	180	150	1	1	40	92.4
22	80	20	180	150	1	1	40	93.1
23	80	16	180	100	3	0.5	60	91.8
24	80	12	200	150	2	1.5	60	91.4
25	80	16	180	200	3	0.5	60	89.5
26	100	20	180	100	2	1	60	92.5
27	80	16	160	100	2	1	40	92.7
28	100	20	180	200	2	1	60	91.8
29	80	16	160	200	2	1	40	91.1
30	60	16	200	150	1	1	60	90.2
31	80	12	160	150	2	1.5	60	93.1
32	100	16	200	150	1	1	60	93.4
33	80	20	180	150	3	1	40	91.8
34	100	12	180	200	2	1	60	90.6
35	80	16	180	200	3	1.5	60	90.7
36	100	12	180	100	2	1	60	93.2
37	80	20	200	150	2	1.5	60	92.6
38	100	16	180	150	2	0.5	40	90.9
39	80	16	180	100	1	1.5	60	94.9
40	80	16	180	200	1	0.5	60	90.5
41	80	12	160	150	2	0.5	60	89.9
42	100	16	160	150	1	1	60	93.8
43	100	16	160	150	3	1	60	92.1
44	80	16	200	100	2	1	40	92
45	80	16	180	100	3	1.5	60	92.6
46	80	20	200	150	2	0.5	60	91.1
47	80	12	180	150	3	1	80	92.2
48	80	16	160	200	2	1	80	92.7
49	60	16	180	150	2	0.5	80	91.2
50	100	16	180	150	2	1.5	40	93.5
51	80	16	180	150	2	1	60	95.6
52	60	20	180	100	2	1	60	92.1
53	100	16	180	150	2	0.5	80	92.8
54	60	12	180	100	2	1	60	91
55	60	16	180	150	2	1.5	80	92
56	80	16	180	150	2	1	60	95.7
57	60	16	160	150	1	1	60	92.2
58	80	16	180	200	1	1.5	60	93.7
59	60	16	180	150	2	1.5	40	90.6
60	60	12	180	200	2	1	60	86.7
61	80	16	180	150	2	1	60	95.6
62	80	12	180	150	1	1	80	93.5

Source	Sum of Squares	Degrees of freedom (df)	Mean Square	F-Value	p-value Prob > F
Model	231.47	35	6.61	99.95	< 0.0001 significant
A-temperature	27.95	1	27.95	422.40	< 0.0001
B-Solid liquid ratio	8.64	1	8.64	130.57	< 0.0001
C-Propionic acid concentration	6.83	1	6.83	103.17	< 0.0001
D-Ultrasonic power	28.60	1	28.60	432.25	< 0.0001
E-Ultrasonic time	17.34	1	17.34	262.05	< 0.0001
F-Primary reaction time	20.35	1	20.35	307.55	< 0.0001
G-Secondary reaction time	14.57	1	14.57	220.20	< 0.0001
AB	2.21	1	2.21	33.32	< 0.0001
AC	0.41	1	0.41	6.12	0.0202
AD	0.98	1	0.98	14.81	0.0007
AE	0.080	1	0.080	1.21	0.2816
AF	0.031	1	0.031	0.47	0.4980
AG	1.20	1	1.20	18.15	0.0002
BC	0.011	1	0.011	0.17	0.6835
BD	2.42	1	2.42	36.57	< 0.0001
BE	0.45	1	0.45	6.82	0.0148
BF	0.21	1	0.21	3.19	0.0856
BG	0.061	1	0.061	0.93	0.3449
CD	0.91	1	0.91	13.77	0.0010
CE	0.020	1	0.020	0.30	0.5872
CF	0.55	1	0.55	8.33	0.0077
CG	0.011	1	0.011	0.17	0.6835
DE	1.250E-003	1	1.250E-003	0.019	0.8917
DF	0.55	1	0.55	8.33	0.0077
DG	0.011	1	0.011	0.17	0.6835
EF	0.91	1	0.91	13.77	0.0010
EG	0.45	1	0.45	6.82	0.0148
FG	2.10	1	2.10	31.76	< 0.0001
A2	49.81	1	49.81	752.75	< 0.0001
B2	24.23	1	24.23	366.11	< 0.0001
C2	25.14	1	25.14	379.90	< 0.0001
D2	25.14	1	25.14	379.90	< 0.0001
E2	9.52	1	9.52	143.81	< 0.0001
F2	23.11	1	23.11	349.23	< 0.0001
G2	11.14	1	11.14	168.33	< 0.0001
Residual	1.72	26	0.066
Lack of Fit	1.63	21	0.077	4.07	0.0626 no significant
Pure Error	0.095	5	0.019
Cor Total	233.19	61
C.V. %	0.28
R-Squared	0.9926
Adj R-Squared	0.9827

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[1] *Corresponding author: wanyouzhong@jlu.edu.cn