Preparation of food grade glycerol using fuzzy mathematics combined with response surface methodology

Abstract:

As a food additive, glycerol exhibits moisture-retaining and water-preserving properties, making it widely applicable in the food industry. This study utilized 72% crude glycerol, with adsorbent ratio (A), decolorizer dosage (B), and decolorization temperature (C) as single factors. The purification process was optimized through fuzzy mathematics coupled with response surface methodology (RSM), followed by reproducibility validation. The optimal purification parameters were determined as follows: an adsorbent ratio of 1.5:1, a decolorizer dosage of 1.0%, and a decolorization temperature of 80°C. Under these conditions, the predicted glycerol content reached 99.36%, while experimental results from repeated trials showed (99.55±0.07)%, demonstrating minimal deviation from the predicted value and confirming the reliability of the fuzzy mathematics-RSM model. The refined glycerol exhibited a light yellow color, pure aroma, and high purity without residual impurities, meeting food-grade specifications. These findings provide a technical foundation for industrial-scale production of food-grade glycerol.