添加剂对氯化钠结晶的影响

Influence of additives on sodium chloride crystallization

考察了不同添加剂种类、用量及蒸发结晶温度对氯化钠晶体形状、堆密度的影响。实验结果表明，添加剂葡萄糖和山梨醇对氯化钠晶体形状影响较明显。当蒸发温度60℃、葡萄糖用量0．15％～0．20％（占氯化钠的质量分数）时，有较多的星型晶体，且产品堆密度比不加添加剂时低；当蒸发温度75℃、山梨醇用量（占氯化钠的质量分数）0．05％～0．15％时，氯化钠晶体的形状变化较大，堆密度明显降低，且效果优于添加剂葡萄糖。

The influence of the type and amount of additive and the crystallization temperature on the shape and bulk density of sodium chloride are studied. The experimental results show that the glucose and sorbitol have obvious influence on the shape of sodium chloride crystal. More dendritic crystals with less bulk density are obtained when the vaporization temperature is 60 ℃and the glucose mass fraction is 0.15 %-0.20% （versus the sodium chloride amount）. When the vaporization temperature is 75 ℃ and the sorbitol mass fraction is 0.05 %-0.15 % （versus the sodium chloride amount）, the crystal shape varies obviously, the bulk density decreases, and the effects are superior to those using the glucose as additive.