防止精制细盐结块的措施

Measures to prevent refined fine salt caking

阐述了精制盐结块的机制,分析了盐的粒径、盐和空气的湿度、环境温度等造成精制盐结块的因素,提出了增大精制盐的粒径、采用未经干燥的湿盐、增加包装和存放点的密封性、选择较为干燥和气温变化较小的贮存环境、控制精制盐的堆积高度、采用特殊设计盐库、缩小运输贮存周期、添加防结块剂等防结块的措施,重点讨论了采用新型防结块剂内消旋酒石酸亚铁的优点。

The caking mechanism of the refined salt are relatecl, llae factors oI causing me cat^mg o~ refined salt, such as the particle size of salt, the humidity of salt and air, the environment temperature and so on, are analyzed. The anti-caking measures are proposed, including increasing the particle size of salt, using wet and undried salt, enhancing the sealing of packaging and storage, being stored in dry sur- roundings with little change of temperature, controlling the stack height of refined salt, using a salt store specially designed, shortening the period of transport and storage, adding anti-caking agent, etc. The ad- vantages of using new type of anti-caking agent, ferrous mesotartrate, are discussed emphatically.