【摘要】 盐结块的特性是影响食用盐产品质量的重要指标之一,也是长期以来一直困扰生产、销售与消费过程中的头痛问题。我国制盐企业防止盐粒结块的主要办法是向盐中添加亚铁氰化钾,对防止食盐结块具有一定的作用。但由于许多国家对食盐品质的严格要求,使得添加亚铁氰化钾防止食盐固结的方法受到了限制。通过实验,选择合理有效的抗结剂并确定添加量、添加方法,使产品具有了更好的防结块性和使用性,从一定程度上提高了食用盐的产品质量和产品品质。更多还原

【Abstract】 The feature of salt caking is one of the important indexes affecting the quality of edible salt and also a headachy issue puzzling production,selling and consumption of Salt.The method mainly adopted by salt manufacturers in China to anti caking is adding potassium ferrocyanide to salt,Which has some effectiveness to prevent edible salt from caking.However,strict requirements on salt quality by many countries made this method be restricted.Selecting a reasonable and effective anti-caking agent and fixing the quantity and way of adding through experiments have made tbe salt product have better property of anti-caking and usability,thus the quality of edible salt has been limproved to some extent.更多还原