调味盐的抗吸湿结块性能评价

Evaluation of the Anti Hygroscopic and Caking Properties of Seasoning Salt

研究通过检测结块率、结块强度、水分含量、吸湿率,对调味盐和未添加抗结剂食盐的抗结块性能进行对比分析,从而评价调味盐的抗吸湿结块性能。结果表明,未添加抗结剂食盐结块率、水分含量都随着加速时间的增加逐渐上升,而调味盐的结块率、水分含量都随着加速时间的增加几乎不变;调味盐和未添加抗结剂食盐在湿度小于75%时,都有很好的抗吸湿性能,在湿度大于75%时,随着时间的增加,调味盐的吸湿率比未添加抗结剂食盐增加得更慢。调味盐比未添加抗结剂食盐具有更好的抗吸湿结块性能。

This study compares and analyzes the anti caking performance of seasoning salt and table salt without added anti caking agents by detecting caking rate,caking strength,moisture content,and moisture absorption rate,in order to evaluate the anti moisture caking performance of seasoning salt.The results showed that the caking rate and water content of ordinary table salt with-out added anti caking agents gradually increased with the increase of acceleration time,while the caking rate and water content of seasoning salt remained almost unchanged with the increase of ac-celeration time;Seasoning salt and ordinary table salt without added anti caking agent have good anti hygroscopic performance when the humidity is less than 75%.When the humidity is greater than 75%,the moisture absorption rate of seasoning salt increases more slowly over time than that of table salt without added anti caking agent.Seasoning salt has better anti hygroscopic and anti caking properties than ordinary salt without anti caking agents.