食盐抗固结剂试验研究

Researeh on Anti-caking Agent of Edible Salt

盐结块的特性是影响食用盐产品质量的重要指标之一,也是长期以来一直困扰生产、销售与消费过程中的头痛问题。我国制盐企业防止盐粒结块的主要办法是向盐中添加亚铁氰化钾,对防止食盐结块具有一定的作用。但由于许多国家对食盐品质的严格要求,使得添加亚铁氰化钾防止食盐固结的方法受到了限制。通过实验,选择合理有效的抗结剂并确定添加量、添加方法,使产品具有了更好的防结块性和使用性,从一定程度上提高了食用盐的产品质量和产品品质。

The feature of salt caking is one of the important indexes affecting the quality of edible salt and also a headachy issue puzzling production, selling and consumption of Salt. The method mainly adopted by salt manufacturers in China to anti caking is adding potassium ferrocyanide to salt,Which has some effec- tiveness to prevent edible salt from caking. However, strict requirements on salt quality by many countries made this method be restricted. Selecting a reasonable and effective anti-caking agent and fixing the quan- tity and way of adding through experiments have made tbe salt product have better property of anti-caking and usability,thus the quality of edible salt has been limproved to some extent.