DE2050356A1 - Process for the production of a coarse-grained salt - Google Patents

Description

Patent Attorneys -

Dipl.-Ing. I Eder Dipl.-Ing. K. Sc; οΑβ

S Munich 13 September 29th, 197o Sch / de

ElUabethstraße 34 Attorney's file 7315

Bayerische Berg-, Hütten- und Salzwerke Aktiengesellschaft,

Munich

Company H, Orth GmbH, Ludwigshafen-Oggersheim

Process for the production of a coarse-grained salt

The invention relates to a method for producing a Coarse-grained salt with a high bulk volume from dry or moist evaporator salt.

It is known that from various branches of the food industry, such as cheese shops, butchers and bakeries, a loose, coarse salt is required for individual products or is preferred that was previously produced in open boiling pans. This so-called pan salt is different different from that produced in closed evaporators due to its coarse, flaky grain, the associated low bulk density and a rough grip, which makes it particularly suitable, among other things, for dry salting cheese. It is also used frequently for salting pretzels a pan salt coarse grain fraction is used.

It is also known that by adding organic or inorganic substances for the brine to be evaporated in closed Vaporizers or a certain type of closed vaporizer. Grain size and shape of the obtained Let the salt affect. Pan-salt character, however do not have these salt softeners.

209817/0442 _{/ 2}

¹ The disadvantage of the usual pan salt production up to now is that the production in open pans is very expensive, since the fed heat can only be used once, in contrast to the vaporizer operation. Another disadvantage is that because of the mother liquor adhering to the salt, the dried pan salt contains a relatively high proportion of secondary salts, which affects the quality of the salt.

Object of the present invention is to provide a comparison W proceedings to gain from dry or centrifuges moist, very pure, fine evaporator salt by agglomeration a coarse-grained salt of high debris volume with respect to particle size and bulk density of pan salt little or no different.

According to the invention, this object is achieved in that an agglomeration is achieved using organic additives to coarse particles takes place in a fluidized salt bed.

The advantage of the method according to the invention is that the much cheaper vacuum or thermocompression method for the production of the fine salt required for the agglomeration can be used that the adhering Mother liquor is separated off in centrifuges, and that an almost non-secondary salt-free, almost dry common salt is obtained, whereby overall considerably less energy is expended must be, than in the previously common open pan method.

The agglomeration is achieved that in a fluidized Salt bed an aqueous solution of organic substances is injected, whereby by evaporation of the water in the fluidized bed the organic substances act as agglomeration agents, causing the fine salt crystals to become coarse-grained Glue the shapes together.

20 9 817/0442

Carboxymethyl cellulose and its derivatives, gelatine, gum arabic, dextrin, Pectins, caragan slime, agar-agar and tragacanth.

The invention is described in more detail below with the aid of examples.

Example 1 ;

A continuously operating fluidized sehichtr-dryer is charged with a steadily running dry salt stream and an 0.8% aqueous carboxymethylcellulose solution is injected into the fluidized bed, the ^{atomized 1} IUs sigkeits amount being 10% of the introduced salt amount. The salt discharged from the dryer has a pan salt-like character and differs from the feed material in terms of the grain composition as follows:

Ai

Greater than 3, ο mm

2, o - 3 »o mm

1.6-2.0 mm

1.25 - 1.6 mm

1.00 - 1.25mm

0.8 - 1.0 mm

0.63. - 0.8 mm

0.16-0.63mm

Less than 0.16mm

Example 2 :

With the same test arrangement as in test 1, but using 3% gum arabic solution

the following results:

Task discharge

Greater than 3.0. mm 1%

2.0 3.0 mm 0% 3% 1.6 - 2.0 mm 0% 4% 1.25 - 1.6 mm 0% 8%

209817/04/22

; abe Discharge 0% 4% 0% 7% 0% 6% 0% 11% 0% 5% 2% 16% 5% 1o% 77% 4o% 16% 1%

- 1.25 mm task Discharge 1.0 - 1.00 mm 0% 6% 0.8 - 0.8o mm 2% 24% 0.63 - 0.63 mm 5% 15% 0.16 0.16 mm ' 77% 38% Less than 16% 1% Example 3:

With 4% hot gelatin solution resulted

3.0 mm task Discharge Greater than - 3> 0 mm 0% 1% 1.0 - 2.0 mm 0% 2% 1.6 »1.6 min 0% 2% 1.25 - 1.25mm 0% 5% 1.00 - 1.00mm 0% 4% 0.8o - 0.8omm 2% 2o% 0.63 - 0.63mm 5% 3o% 0.16 0.16mm 77% 35% Less than 16% 1%

The comparison of the bulk weights also shows the difference between the raw material and the finished product.

Starting material Example 1 Example 2 Example 3

1.25 kg / dcm ⁵ 0.83 kg / dcm ³ 0.79 kg / dcm ⁵ 0.88 kg / dcm ⁵

The salt produced by the process according to the invention can be used primarily for food purposes. However, it can also be used for other purposes, such as road salt or as Eegeneriersa] z.

Patent attorneys

Difl- [n; \ E. [der ■ 2098 17/04 / · »Dlpl,! Ii3.K.fr.; [Qscke

EllsQbothstiaßa 34 BADOftlÖINAL

Claims (6)

Claims 1. Process for the production of a coarse-grained salt with a high bulk volume from dry or moist evaporator salt, characterized in that using organic additives agglomeration into coarse particles takes place in a fluidized salt bed. 2. The method according to claim 1, characterized in that the salt used in particular for food as organic additives carboxymethyl cellulose or derivatives thereof and / or gelatine, starch, sugar, dextrins, Gum aracum, carragee slime, agar-agar and tragacanth be added. 3. Method according to claim 1 and 2, characterized in that that these organic additives by spraying in aqueous Solution take place in or in front of the fluidized bed apparatus. 4. The method according to claim 1, 2 and 3 »characterized in that let the amount of water put into the dryer up to 2o% is predominantly 3 - 1o% of the amount of salt. 5. The method according to claim 1 to 4, characterized in that the proportion of Gaihox, ymethylcelluiose or their derivatives in the finished product is o, o2 - 1.0%, predominantly o, o5 - o, j5o % . 6. Ancestors according to claim 1 bLs 4, characterized in that the gelatin content is flat:, starch, 'iummiarabikum, dex> trim, pectins, onrrn', ϋ-η · ~ ο <h Lη im, \ g-ar-agar odfjr Traganth in the finished product biij v, u 2% / orwiogend o, 2 - 1 .0% botr ' ^: iKt. PArEHTAHWAL TIl DipUi.y. C. LiU 2 0 9 8 17/0 k / / ■ _{D | plt) ng Ki} schlflsci ί) 8AOORiGtNAL