无添加绿色食盐的防结块生产技术研究  

Study on Anti-caking Production Technology for No Added Green Edible Salt

作　　者：王海元[1] 许景媛 WANG Hai-yuan;XU Jing-yuan(Light Industry Design and Research Institute,Zigong 643000,China)

机构地区：[1]自贡市轻工业设计研究院有限责任公司,四川自贡643000

出　　处：《盐科学与化工》2022年第1期30-33,共4页Journal of Salt Science and Chemical Industry

摘　　要：文章针对无添加绿色食盐易结块的现状,分析了无添加绿色食用盐易结块的机理,主要从制盐生产主要设备如蒸发罐罐型及相关设备的选择、淘洗盐腿采用等几个方面介绍了生产粒径均匀的食用盐以提高食盐防结块能力的生产技术。In view of the current situation that green edible salt is easy to agglomerate without adding,this article analyzed the mechanism that green edible salt is easy to agglomerate without adding,and mainly introduced the production technology of producing edible salt with uniform particle size to improve the anti agglomerate ability of edible salt from the aspects of the selection of main salt production equipment,such as evaporation tank type and related equipment,and the use of elutriation salt legs.

关 键 词：无添加绿色食盐 亚铁氰化钾 柠檬酸铁铵 防结块 蒸发罐罐型 淘洗盐腿 

分 类 号：TS36[轻工技术与工程]