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KMID : 1134820080370020203
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 2 p.203 ~ p.209
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Recrystallization Characteristics of Solar Salt After Removing of Bittern and Impurities
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Lee Ye-Kyung
Kim Soon-Dong
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Abstract
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Recrystallization characteristics of salt after removing bittern and impurities from solar salt (SD) were investigated. To remove the bittern, the SD was treated at 30, 40 and 50oC under 95% humidity. 86% of the bittern was removed when the SD was kept at 30oC for three weeks. Total amount of impurity in SD was 6.94% (w/w) with organic impurity (5.58%) and inorganic impurity (1.36%). Most organic impurities (89%) were soluble. When the SD was roasted at 350oC for 40 minutes, 90.14% of the soluble organic impurities were removed; however, the removable organic impurity was reduced, when the SD roasted for 50 minutes at 350oC. L* value decreased while a* and b* values increased when the SD was roasted until 40 minutes at 350oC. In contrast, L* value increased while a*, b* values decreased with SD roasted over 50 minutes at
350oC. The size of recrystallized pure salt was positively correlated to temperature and depth of salt solution,while the crystallization time was negatively correlated to temperature and salinity. Yield of recrystallized salt was negatively correlated to temperature. Overall acceptability tended to increase at low crystallization temperature and high salinity.
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KEYWORD
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sola salt , bittern and impurity , crystallization characteristics
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