Caking Tendency of Kitchen Salt Made by Ion-Exchange Membrane Method

DOI
  • MASUZAWA Tsutomu
    The Odawara Salt Experiment Station, Japan Tobacco & Salt Public Corporation
  • TAKENAKA Kyozo
    The Odawara Salt Experiment Station, Japan Tobacco & Salt Public Corporation
  • FUJIMOTO Yoshie
    The Odawara Salt Experiment Station, Japan Tobacco & Salt Public Corporation
  • KAGIWADA Ken-ichi
    The Odawara Salt Experiment Station, Japan Tobacco & Salt Public Corporation

Bibliographic Information

Other Title
  • イオン交換膜法製塩による食塩の固結傾向について
  • Studies on Prevention of Caking of Common Salt (Part 42)
  • 塩の固結防止に関する研究 (第42報)

Abstract

The caking tendency of common grade salt and kitchen salt made by ion-exchange membrane method was compared with that made by salt-field method. And the effect of palletized transportation system on the caking tendency during transportation was concurrently examined. For these purposes, piling test of common salt made by three salt-manufacturing factories (Z, W and P) was made at six warehouses of various environmental conditions, where blocks of three pallets of saltbags (30 and 36 piling steps for common grade and kitchen salt, respectively) were stored for three and six months. In previous paper, the results of common grade salt were reported and in this paper those of kitchen salt are reported. And the following results were obtained;<BR>(1) The magnesium contents of piled kitchen salt of Z and W were very small and that of P was average. The mean particle sizes of Z and P were small and that of W was average. Variations of these values in three salt-manufacturing factories were very large and must be controlled within smaller range.<BR>(2) The degree of caking of P in three and six months'storage was less than 1kg/cm2, while those of Z and W were 2-5kg/cm2according to the environmental conditions and or duration of storage. Some preventing procedure must be taken in latter cases.<BR>(3) The Water content of kitchen salt of all piling warehouses increased during three and six months'storage.<BR>(4) Environmental conditions affected greatly on the caking tendency, when kitchen salt contained less magnesium ions. However, caking tendency could be kept smaller notwithstanding environmental conditions, in case kitchen salt contained more magnesium ions.<BR>(5) The piling blocks of three pallets of 5 kg kitchen salt-bags of about 3,700mm in height sank 3.8% of their initial height in the manufacturing werehouses and 2.1% in the intermediate warehouses after transportation during three months'storage and 4-5% in the former and 2-3% in the latter during six months'storage.<BR>(6) When the caked 5 kg kitchen salt-bags of 1.3-3.5kg/cm2degree of caking fell down from 1m height twice, more than 60% of the salt in a bag was normally crushed. No further e1ffect was expected by more falling-down.<BR>(7) Generally kitchen salt made by an ion-exchange membrane method showed less caking tendency than that made by a salt-field method. This was estimated to be attributed to the difference of chemical composition of trace attached liquid and the fluctuation of amount of magnesium ions and particle size.<BR>(8) The degree of caking of kitchen salt was less than 1.5kg/cm2before a palletized transportation system was adopted, while that of this experiment was 0.3-4kg/cm2. Although caking

Journal

Details 詳細情報について

  • CRID
    1390001205450346496
  • NII Article ID
    130004674707
  • DOI
    10.11457/swsj1965.32.41
  • COI
    1:CAS:528:DyaE1MXjslOiug%3D%3D
  • ISSN
    03694550
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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