日本海水学会誌
Online ISSN : 2185-9213
Print ISSN : 0369-4550
ISSN-L : 0369-4550
食用塩の種類とその特徴 その2
尾方 昇
著者情報
ジャーナル フリー

2003 年 57 巻 1 号 p. 17-21

詳細
抄録

The kind of salt in Japanese market was increased rapidly because of shift to a free trade. A lot of users are confused to select a suitable salt. This paper tries to review on food salt in market for aid of selection. It is included as 1) classification by manufacturing process and raw material, 2) characteristics of vacuum salt, solar salt, rock salt and spray dry, 4) an effect of difference of raw material, area and depth of sea, and concentration process, 5) processing, 6) Additives. The main point of this review is that the characteristics of salt will be determined mainly by crystallizing process, not area and depth of sea, or concentration process.

著者関連情報
© 日本海水学会
前の記事 次の記事
feedback
Top