食用氯化钾生产新工艺研究

New technology for edible potassium chloride production

传统生产食用氯化钾的工艺基本沿用1990年代的蒸发结晶法,其缺点是:单效蒸发,间歇操作,能耗高,二氧化碳排量大。针对上述情况,连云港树人科创食品添加剂有限公司开发了DTB浓缩结晶和MVR蒸汽压缩技术并用于食用氯化钾的生产工艺中,大大降低了能耗,减少了二氧化碳的排放,同时新工艺生产的食用氯化钾产品质量也有很大提高。

The evaporation crystallization process in the 90＇s is used in the traditional production of edible potassium chloride and its shortcomings are monolevel evaporation, batch operation, high energy consumption and carbon dioxide emission. To address these problems, Lianyungang Shuren Keehuang Food Additives Co. , Ltd. has developed the technology of DTB crystallizer and MVR steam compressor and applied in the edible potassium chloride production process, resulting in significant reduction of the energy consumption and the emission of carbon dioxide and also improvement on the product of edible potassium chloride in quality.