| 浅析抗结剂添加量对食用盐白度和抗结效果的影响 |
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| 引用本文： | 孙丽平. 浅析抗结剂添加量对食用盐白度和抗结效果的影响[J]. 中国井矿盐, 2014, 0(5): 5-7 |
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| 作者姓名： | 孙丽平 |
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| 作者单位： | 中盐皓龙盐化有限责任公司; |
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| 摘 要： | 添加剂的添加量会影响食用盐的白度。笔者在此基础上进行了更进一层的分析，通过多次试验检测得出了在成品盐粒度均匀的情况下不同抗结剂的添加量的有效控制范围，使之既满足国家标准添加要求，又能满足食盐抗结和白度要求。
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| 关 键 词： | 抗结剂 柠檬酸铁铵 白度 抗结效果 |
Brief Analysis on the Impact of Anti-caking Agent to the Whiteness and Anti-caking Effect of Salt |
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| Sun Liping. Brief Analysis on the Impact of Anti-caking Agent to the Whiteness and Anti-caking Effect of Salt[J]. China Well and Rock Salt, 2014, 0(5): 5-7 |
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| Authors: | Sun Liping |
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| Affiliation: | Sun Liping (CNSIC Haolong Salt and Chemical Co.,Ltd Ping Dingshan Henan 467000) |
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| Abstract: | The quantity of additive affects the whiteness of the edible salt.,The author carries out further analysis on this basis. After several experiments and testing, this paper concludes the effective control range of the adding quantity of different anti-caking agent in the case of the uniform grain size of the product to enable the product not only meet the adding requirement of the national standard but also meet the need of anti-caking and the whiteness of edible salt. |
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| Keywords: | Anti-caking ferric ammonium citrate whiteness anti-caking effect |
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