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New energy-saving technology for producing edible potassium chloride

A technology of potassium chloride and potassium chloride solution, which is applied in the chemical industry, application, food preparation, etc., can solve the problems of large carbon dioxide emissions, high production costs, and high costs, and achieve system stability, fewer operators, and land occupation small area effect

Inactive Publication Date: 2012-08-29
LIANYUNGANG SHUREN KECHUANG FOOD ADDITIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can produce edible potassium chloride products that meet the quality requirements, the production cost is high, and its technological disadvantages are: no evaporation link, direct heating and drying, and high energy consumption
Low output, high energy consumption, high cost, and large carbon dioxide emissions

Method used

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  • New energy-saving technology for producing edible potassium chloride
  • New energy-saving technology for producing edible potassium chloride

Examples

Experimental program
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Embodiment Construction

[0010] A new energy-saving process for producing edible potassium chloride, the specific implementation process is as follows:

[0011] Material heating and evaporation: the potassium chloride solution after dissolving and removing impurities is measured by the feed flow meter through the feed pump and then enters the preheater 1 for preheating. The heater 1 preheats the potassium chloride solution to above 80°C, then enters the inlet of the forced circulation pump and mixes with the mother liquor overflowing from the DTB crystallizer, and is transported by the forced circulation pump to enter the heating evaporator 2, and the material passes through the heating evaporator 2 Indirect heating of the shell-side steam, after absorbing the heat, the temperature rises to about 108°C, and then enters the DTB crystallizer 3. Due to the negative pressure in the DTB crystallizer 3, the material evaporates instantly after entering, and most of the water becomes 90°C The secondary steam ...

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Abstract

The invention provides a new energy-saving technology for producing edible potassium chloride. The technology comprises the steps of: leading dissolved and decontaminated potassium chloride solution to enter a preheater for preheating; mixing mother liquor overflowed out of a DTB (draft tube) crystallizer with materials discharged out of the preheater, and transporting the mixture by a forced circulation pump to enter a heating evaporator; heating by the heating evaporator, and warming by absorbing the heat energy; and crystallizing in the DTB crystallizer; transporting magma to a centrifugalmachine to separate by the transport of a magma pump so as to obtain a potassium chloride crystalloid; warming secondary vapor discharged out of the DTB crystallizer in a compressing way by a vapor compression machine, transporting the warmed secondary vapor into the heating evaporator to indirectly heat up the materials; and leading condensed water to enter a collector for preheating the preheater. The new energy-saving technology is stable and reliable in operation, large in crystallizing grain sizes, high in yield, and low in energy consumption.

Description

technical field [0001] The invention relates to a production method of potassium chloride, in particular to a new energy-saving process for producing edible potassium chloride. Background technique [0002] Potassium chloride is white powder or colorless crystal, odorless, salty, non-toxic, soluble in water. Potassium chloride can be used as a salty agent, a nutritional supplement, and can be used as a substitute for some salt in order to restrain people from excessive intake of salt. Like salt, it can be used as a flavoring agent for various foods such as agricultural products, aquatic products, livestock products, fermentation, seasoning, canned food, and convenience foods. For low-sodium processing, it is fortified with potassium. For gel strengthening of jellies. [0003] With the development of medicine, medical authorities have realized that too much sodium can easily cause stagnation of body fluids in some patients, resulting in heart congestion and high blood pres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C01D3/14A23L1/237A23L1/304A23L27/40
CPCY02P20/10
Inventor 祝桂林张浩李明达
Owner LIANYUNGANG SHUREN KECHUANG FOOD ADDITIVE
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