食用加碘绿标盐结块原因分析与改进措施

食用加碘绿标盐2012年投放市场以来,因产品存在着不同程度的结块,影响产品的分装和市场销售,制盐生产企业为此进行不懈的调试,但收效甚微.井神盐化公司二分公司是国家食盐生产定点企业,满足人民生活需要是生产第一要务,通过一系列的生产过程控制调试,绿标盐结块现象明显好转,既满足市场需要又提高企业经济效益.     

食用加碘绿标盐结块原因分析与措施

食用加碘绿标盐2012年投放市场以来,因产品存在着不同程度的结块,影响产品的分装和市场销售。对比井神盐化公司二分公司从生产过程控制、包装形式、堆码方式、流通环节到分装生产进行了一系列的生产和过程控制调试,绿标盐结块现象明显好转,既满足市场需要又能提高企业经济效益。     

精制盐的粒度与结块

精制盐的结块现象使产品的质量降低,难于使用。文章分析了影响精制盐结块的各种因素,提出精制盐粒度偏小是结块的主要原因,建议改变蒸发罐的结构生产1 mm以上的精制盐,彻底解决精制盐结块的难题。     

各种因素对工业盐结块性的影响

生产联合企业用加工钾石盐的石盐废料制得的工业精制盐,和其他一切水溶性盐一样,也会结块。容易结块则使盐的质量降低,使用困难。为了得到不结块的工业盐,研究了粒度组成、干燥温度、水分以及各种添加剂对产品结块性的影响。为确定工业盐的结块性,采取了以压碎法测定试样强度为基础的方法。实验中的工业盐的化学组分和粒度组成如下:     

精制盐的抗结块研究

通过对盐结块机理以及影响盐结块因素研究分析,在逆向反循环真空蒸发制盐工艺的基础上,通过一定的生产工艺改进,生产大颗粒盐并使其大小均匀,从而不添加任何抗结剂防止盐的结块,满足各种盐产品需求。     

抗结块新型精制盐工艺研究

氯化钠的结块问题始终困扰着生产厂家，也给使用者带来不便。目前国内外采取的方法主要是向产品中添加抗结块剂，但效果并不理想。本项研究提出一种全新的解决精制盐结块的方法。实验证明，本方法在解决了精制盐结块问题的同时，也使产品具有了更好的使用特性，是传统的精制盐工艺无法相比的。     

调味盐结块原因分析及解决办法

调味盐是以食用盐为载体,添加一定量符合食品卫生指标的动植物辅料、添加剂,精制加工而成的口味各异的系列固体调味品。调味盐存放时间过长,易产生结块现象,使得产品流动性变差,影响产品的使用。本文着重对造成调味盐结块的原因和结块机理进行分析,通过试验研究的方法找出影响调味盐结块的主要因素,并提出解决调味盐结块问题的建议。     

浅谈精盐结块成因及其防治

浅谈精盐结块成因及其防治湖南省湘澧盐矿徐瑞华关键词食盐结块作为一项影响精盐质量和企业信誉的主要因素，结决问题仍然不同程度地存在。加松散剂后盐结块的问题有所缓解。但近年来，随着市场的疲软，精盐的库存量增大．由于精盐在盐仓中滞留时间长．结块的问题又有所加...     

抗结块新型精制盐工艺研究

氯化钠的结块问题始终困扰着生产厂家,也给使用者带来不便。目前国内外采取的方法主要是向产品中添加抗结块剂,但效果并不理想。本项研究提出一种全新的解决精制盐结块的方法。实验证明,本方法在解决了精制盐结块问题的同时,也使产品具有了更好的使用特性,是传统的精制盐工艺无法相比的。     

分效排益工艺应用运行小结

分效排盐工艺是近年国内真空制盐发展主流方向，它有利于提高盐产品的品质和资源利用率，降低生产成本，但在实际生产过程中工艺上还存在一些亟待研究解决的问题。通过我公司在盐硝联产配套技改工程中引进分效排盐工艺近一年的生产调试，针对在生产运行过程中出现的转料不畅、盐质、Ⅰ效冷凝水回收等工艺存在的问题，进行分析，提出整改措施，以满足生产需要。     

碘盐供应的经济学分析

为了分析碘盐供应率低的成因,依据公共经济学原理,对碘盐的经济学属性进行了分析,认为碘盐是一种外部性较小的准公共产品,应实行“市场供应为主,政府供应为辅”的原则,然后对市场供应的可能性、效率与公平等问题进行了较深入地剖析,最后对碘盐的供应问题提出了几点思考。     

深入市场调研赢得发展先机

文章介绍了在新时期开展市场调研的重要性和必要性。通过解剖一个县域碘盐市场。指出近期的市场特点，认真分析产生的原因，并提出工作措施和建议，以确保碘盐市场稳定。     

农村食盐市场治理的有益探索——河南商城县盐业工作调查

阐述了商城县盐业局因地制宜,以人为本,加强宣传,超前防范,构建网络,创新经营的工作模式,对管理农村市场、确保碘盐共赢做出了有益的探索。     

Adding an oxidant increases the stability of iodine in iodized salt

It has been shown that moisture plays a critical role in the stability of iodine and that reducing agents in iodized salt reduce the stability of iodine. We question whether this is valid in all cases, and have found that the reducing agent may play a more important role than moisture in decreasing the stability of iodine. We reviewed current methods to enhance iodine retention in iodized salt, and propose methods to produce stable iodized salt and to analyze its stability. Our experiments showed that when reducing impurities are removed, iodine remains stable in iodized salt, even when the salt is "wet." We suggest that the stability of iodine in iodized salt can be improved by oxidizing iodized salt with sodium hypochloride, and that the iodine content of iodized salt, after heating at 120 degrees C for one hour, can be used to reflect the quality of iodized salt. We have demonstrated that reducing agents play a critical role in the stability of iodine in iodized salt. We have shown a method of purifying salt by removing reducing materials, which can be used to produce iodized salt with sufficient stability at lower cost. We also propose an analytical method to determine the stability of iodine in iodized salt. These methods could be further developed to achieve better accuracy, precision, and reliability and be applied to a greater variety of iodized salts.     

ZJD系列食盐加碘机的设计思路及使用

本文介绍了ＺＪＤ系列食盐加碘机设计及使用中的一些情况,供加碘盐生产企业在加碘设备的选型和使用时参考     

碘盐在食品工业中应用的研究

我国缺碘区域广泛 ,并大面积流行碘缺乏症。在食盐中加碘是防治碘缺乏症的有效措施 ,为此 ,世界各国先后都将在食盐中加碘列为法规。在我国 ,虽然在民用盐中成功地应用了加碘盐 ,然而对于加工食品 ,特别是腌制食品仍然未应用加碘盐。我国腌制食品种类多 ,生产量大 ,其用盐量占有很大比例。为了在我国全面推广加碘盐 ,彻底防治碘缺乏症 ,有助于碘盐法规在我国的实施 ,为此我们进行了碘盐在食品工业中应用的研究。本研究结果表明 ,加碘盐适合于食品工业使用 ,对腌制食品不会产生任何不良影响。     

完善县级盐业公司管理运行机制之我见

文章就如何加快县级盐业公司建设 ,尽快完善和规范其管理运行机制 ,发挥它在占领盐业市场、提高碘盐覆盖率、实现经营效益等方面的作用畅述自己的观点。对盐业支公司的管理有一定的指导意义     

Study on the stability of potassium iodide of the iodized salt]

The stability of potassium iodide in iodized salt has been studied with respect to the purity of the salt used as raw material. It has been found that the iodized salt prepared from high purity salt and preserved under proper conditions (protection from light, humidity and high temperatures) keeps, for several months, the most of the initially added potassium iodide, without any addition of stabilizers, except for a small bicarbonate.     

Stability of iodine in iodized fresh and aged salt exposed to simulated market conditions

BACKGROUND: The salt iodization law of the Philippines required that iodized salt sold at retail not be exposed to direct sunlight, high temperature and relative humidity, and contamination with moisture and dust from the environment. However, because the majority of local consumers buy salt displayed in open heaps, it was suggested that iodized salt should be sold in the same manner for greater accessibility and availability. Objective. We aimed to provide evidence on the stability of iodine in local aged and fresh salt iodized at 100 ppm iodine and exposed to various market and storage conditions. METHODS: Samples of salt in open heaps and repacked salt were exposed for 4 weeks, and salt packed in woven polypropylene bags was stored for 6 months. The iodine content of the salt was determined by the iodometric titration method, and the moisture content was determined by the oven-drying method. RESULTS: For all types of exposed salt, iodine levels were above 60 ppm after the end of the study (4 weeks). Within each salt type, losses were greater for open-heap salt than for repacked salt. The greatest drop in moisture content occurred in the first week for most types of salt and exposure combinations. Moisture content was linearly correlated with iodine content. Iodine levels in stored salt remained above 60 ppm even after 6 months. CONCLUSIONS: Iodized salt is able to retain iodine above the recommended levels despite exposure to an open environment and use of ordinary packaging materials while being sold at retail and kept in storage.     

Difference in goiter rates between regular and occasional users of iodized salt in Mongolia

In Mongolia many households use iodized salt only occasionally. We investigated whether the occasional use of iodized salt had an impact on the reduction of goiter size. We examined 685 children (8-11 years old) in five groups of households that (1) used iodized salt regularly, (2) used more than 10 kg of iodized salt annually, (3) used 6 to 10 kg annually, (4) used less than 6 kg annually, (5) and regularly used noniodized salt. The prevalence of goiter as determined by ultrasound in these five groups was 31.1%, 30.3%, 40.6%, 52.1%, 56.6%, respectively. There was no difference between goiter rates among the first three groups, but these groups had significantly lower rates than the last two groups. We concluded that annual use of more than 6 kg of iodized salt, preferably more than 10 kg, by a household had a beneficial effect on the rate of goiter. In addition, the possibility was suggested that households that consumed only iodized salt consumed less salt than other households.