Method for removing peculiar smell in refined salt production

Abstract

The invention provides a method for removing peculiar smell in refined salt production. The method comprises the following steps: insoluble impurities in raw brine are removed, then the raw brine is purified, air is blown into in a purifying process, a part of micromolecular organic matters are removed by an aerating method, then a flocculant is added in the purifying process, micromolecular organic matter dissolved in water and fine granule matter suspending in the water are gathered to form macromolecular group precipitate, standing is performed, the precipitate is discharged out, multi-effect evaporation is performed on the purified refined brine, mother liquor is controlled by an unsaturated method in a multi-effect evaporation process, micromolecular organic matter is prevented from being attached to crystal salt, and edible salt meeting the national standard is obtained after evaporation and crystallization. All the used methods of the method disclosed by the invention are physical methods, and other matter is prevented from being added into; a production process has the advantages of safety, environmental friendliness, simpleness, visuality, small investment and low production cost; the produced finished-product edible salt has pure white appearance, whiteness of the edible salt is 85% or more, the edible salt has no foreign smell, and all items of indexes of the ediblesalt can meet and exceed the national standards.

Description

technical field [0001] The invention belongs to the technical field of salt chemical industry, and in particular relates to a method for removing peculiar smell in the production of refined salt. Background technique [0002] Rock salt is formed by the continuous evaporation of entrained seawater and lake water during the movement of the earth's crust. The composition of seawater and lakes is relatively complex and contains a variety of substances, including human and animal feces, corpses and other vegetation. This particular formation process of rock salt is what actually causes the off-flavor of table salt. The analysis of the salt layer of the salt mine found that if the environment during the salt formation period was relatively turbulent, it was a shallow water environment containing organic matter, and organisms such as animals and plants in the water decayed and remained in it after death, and a large amount of organic matter was released during the crustal subsidenc...

AI Technical Summary

Problems solved by technology

[0004] Commonly used methods to remove odors in refined salt production include adsorption and chemical treatment. The adsorption method uses activated carbon or organic colloids to filter brine and adsorb small molecular organics. This method has high input costs and high operating costs.

The chemical treatment method is to oxidize the small molecular organic matter by adding a strong oxidant to the finished salt. This method introduces foreign chemical substances into the finished salt, which does not meet the requirements of food production.

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