EXAMINATION CONCERNING MODELING DISSOLVING PROCESS IN VACUUM PAN SALT

摘要：

1. IntroductionAfter the salt monopoly institution in Japan was abolished in 1997, many kinds of edible salt have been circulated to the market. These products are difference in their particle size and shape due to their manufacturing method. Therefore the difference is expected to be caused in usability when cooking and food processing. Especially, in cooking or food processing, salt is usually dissolved prior to use. In such case, dissolving rate must be considered, because the rate will be changed according to the particle size and shape.

关键词： Simulation model Dissolving process Vacuum pan salt

作者: Tomoyuki Kamoshida Masami Hasegawa

作者单位: Research Institute of Salt and Sea Water Science, The Salt Industry Center of Japan, 13-20,Sakawa 4- Research Institute of Salt and Sea Water Science, The Salt Industry Center of Japan, 13-20,Sakawa 4-

会议类型: 国际会议

会议名称: 9th International Symposium on Salt(第九届世界盐业大会)

会议地点: 北京

会议语种:英文

页码: 49-56

在线出版日期: 2009-09-05（万方平台首次上网日期，不代表论文的发表时间）