摘要
食盐结块长期困扰着广大生产企业。食盐结块原因有多种,文章主要研究讨论了包装盐温对食盐结块的影响。研究表明,生产中包装时的盐温会影响食盐结块速度;在30~70℃范围内,包装温度越高食盐越容易结块。
Edible salt caking has been a troubling problem in many production enterprises for a long time.There are many reasons for edible salt caking.In this article,the effect of packaging temperature on edible salt caking is discussed.The research showed that the temperature of salt dur⁃ing packaging in production will affect the edible salt caking speed.When the temperature above ambient temperature,the higher the packaging temperature,the easier the edible salt caking.
作者
陈俊辰
朱海滨
胡萍
刘娇
刘琰
李鹏飞
CHEN Junchen;ZHU Haibin;HU Ping;LIU Jiao;LIU Yan;LI Pengfei(Hunan Xiangli Salt Chemical Co.,Ltd.,Jinshi 415400,China;Snowsky Salt Industry Group Co.,Ltd.,Changsha 410114,China;Chongqing Xiangyu Salt Chemical Co.,Ltd.,Chongqing 404000,China)
出处
《盐科学与化工》
CAS
2024年第5期24-26,29,共4页
Journal of Salt Science and Chemical Industry
基金
重庆市自然科学基金创新发展联合基金项目(CSTB2023NSCQ-LZX0117)。
关键词
食盐
结块
包装温度
Edible salt
Caking
Packaging temperature