粒度分布对食用盐结块特性的影响研究

Study on the Effect of Particle Size Distribution on the Caking Characteristics of Edible Salt

未添加抗结剂的食用盐长期存放易结块是盐行业普遍存在的问题,文章通过制备不同粒度分布的食用盐,考察其在高低温湿度交替试验条件下的结块特性。结果显示,当0.15 mm~0.30 mm颗粒比例达5%时,到180 d时食用盐的结块率为16.78%,并出现真性结块;同时,细颗粒盐的比例越小,食用盐的结块率越低,结块程度越小。

It is a common problem in the salt industry that edible salt without added anti-caking agents is prone to caking in long-term storage. In this article, edible salt with different particle size distribution was prepared to investigate its caking characteristics under alternating high and low temperature and humidity test conditions. The results showed that when the proportion of 0.15 mm~0.30 mm particles reached 5%, the caking rate of edible salt was 16.78% by 180 d, and true caking occurred. Meanwhile, the smaller the proportion of fine-grained salt, the lower the caking rate of edible salt and the less the degree of caking.