Solve salt clumping
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I would like to ask everyone for any good suggestions regarding the problem of clumping that occurs in salt packaging
It’s gotten damp; keeping it dry will prevent clumping.
Besides, it doesn’t matter if there are lumps; it doesn’t affect taste anyway.
The standard solution is to add a very small amount of yellow prussiate
But it affects the user experience – it’s difficult to pour the salt out once it’s placed in a jar at home, so I still want to find a solution to this problem.
Mmhm, anti-caking agents – is it effective? Then, does it have an impact on the appearance of the lack of consistency? Is this ingredient added frequently in foods available on the market? Will it have any effects on the human body?
Salt clumping occurs due to insufficient dryness and high packaging temperatures. The suggestion of adding an anti-clumping agent is feasible; another option is to cool it down to room temperature and keep it dry.
Xanthocyanate is a cyanide compound; it sounds extremely toxic and frightening, but in reality it is not toxic. There’s plenty of information available on this topic if you search on Baidu
Using a fluidized bed did not yield very good results
Consider a plate-type cooling-drying integrated machine; it has low energy consumption and excellent performance. In the past, we used it mainly in the sugar industry, and it also works very well in the salt industry