The caking tendency of common grade salt and kitchen salt made by ion-exchange membrane method was compared with that made by salt-field method. And the effect of a palletized transportation system on the caking during transportation was concurrently examined. For these purposes, piling test of 30kg common grade salt and 5 kg kitchen salt made by three salt-manufacturing factories (Z, W and P) was made at six warehouses of various environmental conditions, where blocks of three pallets of salt-bags (30 and 36 piling steps for common grade and kitchen salt, respectively) were stored for three and six months. In this paper, the results of common grade salt are reported and later those of kitchen salt will be reported. And the following results were obtained;
(1) The magnesium content of piled common grade salt of W was small and those of Z and P were average. And the mean particle sizes of Z and W were large and that of P was average. Variations of these values in three salt-manufacturing factories were large and must be controlled within smaller ranges.
(2) The degree of caking in three warehouses of six was above 3kg/cm
2 according to the combination of salt qualities (water content, magnesium ions and mean particle size) and environmental conditions (temperature and humidity), where some preventing procedure must be taken.
(3) The water content of common grade salt of all piling warehouses decreased during three and six months' storage.
(4) The piling blocks of 3 pallets of 30 kg common grade salt-bags about 3500 mm in height. sank 4-10% of their initial height in the manufacturing warehouses and 2.3-4.7% in the intermediate warehouses after transportation. Care must be taken of collapse of the piling blocks.
(5) When the salt-bags of caked common grade salt of 0.8-4.2kg/cm
2 fell down from 1 m height twice, more than 70% of the salt in a bag was normally crushed. No further effect was expected by more falling-down.
(6) Generally common grade salt made by an ion-exchange membrane method showed more
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