摘要
文章描述了在实验室条件下进行食盐结块实验的方法。通过实验,验证了食盐中常见的可溶性杂质硫酸钙、硫酸镁、氯化镁、硫酸钠、氯化钾以及水分、粒度对食盐结块的影响,对实验中得出的结果进行了简要分析。
The method of edible salt caking in laboratory was described.The effects of common soluble impurities,such as calcium sulfate,magnesium sulfate,magnesium chloride,sodium sulfate,and potassium chloride in salt,moisture and particle size on salt caking were verified by experiment.The experimental results were also concisely analysised.
出处
《盐业与化工》
CAS
2013年第5期8-9,13,共3页
Jounral of Salt and Chemical Industry
基金
天津市科技计划项目(12TXGCCX01400)
关键词
食盐结块
影响因素
实验方法
edible saltcaking
influencing factors
experimental method
