Abstract
We have known that atmospheric conditions cause the bridging between salt particles, and that salt crystals cake together when salt is stored in bulk or bagged. The result is particles adhering firmly to each other producing the phenomenon known as caking.
Previously we reported on the conditions which influence the caking of salt such as pressure, temperature, storage condition, particle size and moisture.
In this study we expect to reduce the caking tendency by the addition of a small amount in turn of 240 substances--organic and inorganic--under a certain condition, using previously reported equipment and securing with the use of chemical agents sufficient protecting purpose. The substances used with some success were ferric ammonium citrate (brown), K4Fe(CN)6, cationic surface active agents, Cd salts and Pb salts. Especially ferric ammonium citrate was the best among them, having the advantage of being a permitted food additive.
