After drying sodium chloride, crystallization problems still occur; please suggest effective solutions
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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 forms lumps again, and I have to break them up and grind them once more. How can I prevent them from forming lumps?
Just avoid contact with moisture in the air; store it in a sealed container using desiccants
Isn’t there a crystal growth tank? . .