Salt anti-caking agent
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I would like to ask fellow sea industry professionals: in the salt industry, how is sodium ferrocyanide, an anti-caking agent, added to industrial salt? If it is made into an aqueous solution and added to the crystalline salt that has just been centrifuged, won’t it dissolve the salt? Could it lead to uneven mixing? After all, salt that has just been centrifuged contains about 5% water.
Bro, have you solved that problem? At what stage is sodium ferrocyanide added?