Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing anti-caking edible sodium chloride

A production method and technology of sodium chloride, applied in the direction of alkali metal chloride, alkali metal halide purification, etc., to achieve the effect of high industrial value, good application prospect and high purity

Inactive Publication Date: 2019-10-22
XIAOGAN GUANGYAN HUAYUAN SALT MFG
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the impact of water pollution, table salt produced by traditional production methods also contains microplastics

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing anti-caking edible sodium chloride

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 of the present invention provides a kind of production method of anti-caking edible sodium chloride, comprises the steps:

[0036](1) inject the steam condensed water that produces in the evaporation process into the deep well that the depth surpasses 300m, make the brine that sodium chloride concentration is 296g / l, the brine is transferred in the reaction mixing pool; 28% sodium carbonate solution and 28% sodium hydroxide solution by mass percentage fully react to remove calcium ions and some magnesium ions, so that the magnesium ion content in the brine is reduced to 0.16g / l, and the calcium ion content is reduced to 0.1g / l 1 or less, after sedimentation and filtration, the clear liquid enters the original brine pool to obtain refined brine;

[0037] (2) Transport the refined brine to the MVR or ME evaporator for concentration and crystallization, and discharge the system when the solid-liquid volume ratio of the salt slurry reaches 48%. The evaporation ...

Embodiment 2

[0041] Embodiment 2 of the present invention provides a kind of production method of anti-caking edible sodium chloride, comprises the steps:

[0042] (1) inject the steam condensed water produced in the evaporation process into a deep well with a depth of more than 300m to obtain brine with a sodium chloride concentration of 298g / l, and transfer the brine to the reaction mixing tank; 25% sodium carbonate solution and 25% sodium hydroxide solution by mass percentage fully react to remove calcium ions and some magnesium ions, so that the magnesium ion content in the brine is reduced to 0.12g / l, and the calcium ion content is reduced to 0.1g / l 1 or less, after sedimentation and filtration, the clear liquid enters the original brine pool to obtain refined brine;

[0043] (2) Transport the refined brine to the MVR or ME evaporator for concentration and crystallization, and discharge the salt slurry out of the system when the solid-to-liquid volume ratio reaches 42%. The evaporati...

Embodiment 3

[0047] Embodiment 3 of the present invention provides a kind of production method of anti-caking edible sodium chloride, comprises the steps:

[0048] (1) Inject the steam condensed water produced in the evaporation process into a deep well with a depth of more than 300m to obtain brine with a sodium chloride concentration of 300g / l, and transfer the brine to the reaction mixing tank; 25% sodium carbonate solution and 25% sodium hydroxide solution by mass percentage fully react to remove calcium ions and some magnesium ions, so that the content of magnesium ions in the brine is reduced to 0.1g / l, and the content of calcium ions is reduced to 0.1g / l 1 or less, after sedimentation and filtration, the clear liquid enters the original brine pool to obtain refined brine;

[0049] (2) Transfer to MVR or ME evaporator for concentration and crystallization, and discharge the system when the solid-liquid volume ratio of salt slurry reaches 40%. The evaporation crystallization temperatu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for producing anti-caking edible sodium chloride. The method comprises the following steps: (1) injecting steam condensate generated during evaporation into a deep-well salt mine having a depth of more than 300 m to prepare brine with a sodium chloride content of no less than 295 g / l; (2) reducing the content of magnesium ions in the brine to 0.1-0.2 g / l, reducingthe content of calcium ions to 0.1 g / l or below, and performing sedimentation and filtration to obtain refined brine; and (3) conveying the refined brine to an MVR or ME evaporator for concentration and crystallization crystallize, discharging the refined brine out of the evaporator when the solid-liquid volume ratio of salt slurry reaches 40-60%, dehydrating the salt slurry until a water contentof is no more than 2.2% so as to obtain a wet salt, drying the wet salt at 200-250 DEG C to obtain a dry salt, and subjecting the dry salt to cooling and sieving to obtain the finished anti-caking edible sodium chloride. The method for producing edible sodium chloride in the invention effectively prevents the caking of edible sodium chloride without addition of an anti-caking agent, and the finished product has high purity and does not contain micro-plastic pollution.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of anti-caking edible sodium chloride. Background technique [0002] With the continuous improvement of consumption level, people's demand for food safety and health is also increasing. Green food is becoming more and more popular. Green edible salt is a healthy edible salt that has gradually emerged in China in recent years. At present, the production of green salt is mainly chlorinated Sodium brine is used as the raw material, which is dissolved and removed to obtain fine brine, and then evaporated, crystallized, dehydrated, dried, and packaged to obtain the finished product. [0003] However, during the production process of sodium chloride, there is agglomeration phenomenon. Due to the existence of capillary adsorption force of sodium chloride crystal, the saturated vapor pressure on the capillary meniscus is lower than the external sat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C01D3/06C01D3/14C01D3/16
CPCC01D3/06C01D3/14C01D3/16
Inventor 左敏程春山杨进兵
Owner XIAOGAN GUANGYAN HUAYUAN SALT MFG
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com