SU1579899A1 - Method of obtaining common salt - Google Patents

Abstract

This invention relates to methods for producing uncomplicated table salt and can be used in the chemical and food industries. The purpose of the invention is to increase the shelf life of the finished product by reducing its caking. The method of obtaining table salt includes evaporation from brine, treatment of the salt pulp with alternating current with a density of 0.3-1.4 A / cm 2 for 5-7 minutes, centrifuged and drying. Sole pulp contains 25 - 76% of the solid phase. 1 hp f-ly, 4 tab.

Description

This invention relates to methods for producing uncomplicated table salt and can be used in the chemical and food industries.

The purpose of the invention is to increase the shelf life of the finished product by reducing its caking.

The chemical beakers are placed with a solpulp with a solids content of 20–80% and exposed to alternating current with a density of 0.1–2.0 A / cm for 1–10 min. The treated salt is tested for caking by a known exicator method.

In table.1-4 shows the test results of salt,

The data of Table 1 shows that the salt processed by the proposed method is practically not caked for 2 years. Minor signs of caking appeared after salt was stored for 2.5 years. In the same salt, processed by the known

method, after 8 months. traces of caking appeared, and after a year of storage, it completely caked.

As follows from Table 2, the antissiping effect is observed when the salt pulp is treated with an alternating current with a density of 0.3-1.4 A / cmg (salt does not sediment for 2 years), with an increase in the current density from 0.3 to 1.2 A / cm does not entail a significant decrease in the compressive resistance of the salt samples, and, therefore, the anti-caking effect in the specified range of current densities increases slightly.

As follows from Table 3, the anti-tracking effect is observed when processing salt pulp in the range of 5-7 minutes. Processing for more than 7 minutes does not reduce the compressive strength of the salt samples, i.e. to an increase in the anti-tracking effect.

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Table 4 presents the averaged values of six experiments, current density 0.5 A / cm 5, treatment time 6 minutes. An increase in the amount of the solid phase of over 76% leads to the disappearance of the anti-caking effect, the salt caking after 6 months. storage, I

As follows from Table 4, the salt obtained by the proposed method from a salt pulp with a solids content of 25-76% is practically not caking for 2 years.

Thus, the application of the proposed method leads to an increase in the anti-caking effect of table salt and an increase in the shelf life of the finished product: the salt is practically not caking for 2 years.

Claims (2)

1. A method of obtaining salt, including evaporation from brine, centrifuging the resulting salt pulp and drying, characterized in that, in order to prolong the shelf life of the finished product by reducing its traceability, the salt pulp is centrifuged with an alternating current of 0.3- 1.4 A / cm for 5-7 minutes 2. The method according to claim 1, which differs from 1 st and that the salt pulp contains 25-76% of the solid phase. Table 1 Note: Presents the average results of experiments; when processing salt according to the proposed method, a salt slurry with a solids content of 45%, a current density of 0.5 A / cm2, and a treatment time of 6 minutes is exposed. Continuation of table 2