一种提高食用盐碘含量稳定性的工艺及应用该工艺的设备

A Method to Improve the Stability of the Iodine Content in Edible Salt and Required Equipment

影响食用盐碘含量的稳定性因素很多,如盐品粒度不均匀、配液浓度不准确、喷头雾化效果不好、母盐储存环节的结块引发的称量不准或卡塞、片面取样等等。为解决上述问题,我公司应用了一种提高食用盐碘含量稳定性的工艺及应用该工艺的设备,投入生产运行后效果显著。

There are many factors affecting the stability of iodine content in edible salt such as uneven of the salt grain size, inaccuracy of the fluid concentration, bad effect of spray nozzle atomization, weighing inaccuracies or jam caued by the caking of mother salt storage, one--sided sampling and etc. In order to solve the problems above, we have applied a technology to improve the stability of the iodine content of edible salt and the required equipment. The effect is obvious after production operation.