3results about "Alkali metal halide formation shape" patented technology

The present application relates to a method for improving the grade of potassium chloride in the process of preparing potassium chloride by using a vacuum crystallizer, comprising a potassium chloride crystallization step (S1), a fine potassium mother liquor is introduced into a DTB vacuum crystallizer for crystallization, part of small particle nuclei enter the circulating channel, are dissolved and then returned to the DTB vacuum crystallizer, and a slurry containing large particle nuclei is discharged to obtain a large particle crystal slurry; a screening step (S2), the large particle crystal slurry is screened by a first screening device to obtain a first screen oversize and a first screen undersize, a second screening device is used to screen the first screen undersize to obtain a second screen oversize and a second screen undersize; a large particle size nucleus treatment step (S3), the first screen oversize is dissolved with fresh water to obtain a targeted mother liquor, and the targeted mother liquor is returned to the circulating channel and then into the DTB vacuum crystallizer for continuous crystallization; and a small particle size nucleus treatment step (S4), the second screen undersize is returned to the inside of the DTB vacuum crystallizer for continuous crystallization. The present application can improve the grade of potassium chloride.

This invention discloses a method for molding and demolding molten autumn ice salt, comprising the following steps: S1, high-temperature heating: solid salt frosting is placed into a crucible, filling it to 70%-90% of its volume, and then the crucible is fed into a high-temperature box furnace via an automatic feeding device for heating to 800-1000℃; S2, heat preservation treatment: the salt frosting is kept at 800-1000℃ for 1-4 hours; S3, cooling and molding: the crucible containing the molten salt frosting is moved to a cooling area, first cooled at a controlled rate using a circulating water cooler, and then exposed to an annular temperature for natural cooling, causing the molten salt frosting to solidify into salt blocks; S4, demolding assistance: the crucible is gently vibrated using a mechanical auxiliary device to help loosen the salt blocks from the crucible; S5, pouring and collecting: the molded salt blocks are automatically slid into a preset collection container under gravity. The beneficial effect of this invention is that the optimized cooling and demolding process facilitates rapid demolding of autumn ice salt.

This invention relates to the field of roasted salt technology, specifically to a roasted salt with a multi-dimensional taste and its preparation method. Traditional roasted salt preparation methods not only easily result in clumping but also produce unsatisfactory flavor profiles and textures. To address these problems, this invention provides a roasted salt with a multi-dimensional taste. This salt formulation does not contain any exogenous substances such as anti-caking agents, flavor additives, or spices throughout the entire process. Instead, it achieves the problem at its source—by controlling the crystal structure—through physicochemical processes. The resulting roasted salt product is natural and pure, meeting consumers' basic requirements for food safety. Furthermore, the innovative process endows the product with a multi-dimensional taste and excellent anti-caking properties, aligning with current consumer demands for "clean label" and healthy food, and possessing promising market application prospects and promotional value.