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Recrystallization Characteristics of Solar Salt After Removing of Bittern and Impurities

간수와 불순물을 제거시킨 천일염의 재 결정화 특성

  • Lee, Ye-Kyung (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
  • Kim, Soon-Dong (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
  • 이예경 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학)
  • Published : 2008.02.29

Abstract

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 $50^{\circ}C$ under 95% humidity. 86% of the bittern was removed when the SD was kept at $30^{\circ}C$ 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 $350^{\circ}C$ 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 $350^{\circ}C$. L* value decreased while a* and b* values increased when the SD was roasted until 40 minutes at $350^{\circ}C$. In contrast, L* value increased while a*, b* values decreased with SD roasted over 50 minutes at $350^{\circ}C$. 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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  1. Evaluation of the Chemical Compositions of Solar Salts Produced in Korea vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.554
  2. Crystallographical Characteristics of Solar Salts Produced from Jeonnam Area by X-Ray Diffraction Technique vol.38, pp.9, 2009, https://doi.org/10.3746/jkfn.2009.38.9.1284