Crystallization issues occurred again after drying sodium chloride
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The current production process involves filtering the brine mother liquor, then feeding it into a distillation tank for distillation and concentration. After distillation, salt is added to adjust the pH value. Finally, the mixture is placed on trays and sent to an oven for drying (at a temperature of around 90°). The next day, it is crushed and ground into powder. Here’s the problem: 1-2 days after grinding, it clumps together, and I have to break it up and grind it again. How can I prevent it from clumping?
If calcium and magnesium salts are showing signs of moisture absorption or deliquescence, an anti-adhesion agent can be added, or the level of impurities can be reduced.
Anti-adhesive – at what time should it be added, and what’s the approximate amount needed?
As for exactly when to add it, I’m not an expert on this; I’ve only heard rumors. I know the general method of how to do it, but it still depends on the manufacturing process.