Feasibility of Applying Conductive Heat and Convective Heat to the Drying Process of Safe Solar Salt
- 4 Downloads
This study investigated drying characteristics for the production of safe solar salt. The drying characteristics were measured and analyzed at 10-min intervals by drying at 50, 75, and 100 °C for approximately 30 min using three dry heat sources, such as conductive heat (hereafter CDH), convective heat (hereafter CVH), and conductive and convective heat (hereafter CDCVH). The characteristics measured were moisture content, salinity, whiteness, b* (yellowness), and energy consumption. Moisture content tends to decrease with increasing drying time. In particular, the drying rate of the drying method using CDCVH was most rapid (1.22%, w.b./h). The deviation of the moisture content was further increased by using the CVH method. Salinity and whiteness were not significantly different for every experiment. Otherwise, the deviation of the b* value of the drying experiment using the CDCVH was largest. Energy consumption using the CVH method was similar to the drying method using CDCVH, but the cost of the heat generator for the drying method using the CDCVH was more expensive. Therefore, considering the deviation of moisture content after drying, the cost of the heat generator, and the change of the appearance quality (b* value), the drying method using the CVH was most suitable.
KeywordsConductive heat Convective heat Salinity Whiteness Moisture content Safe solar salt
This study was supported by grant 20130290, awarded to the Solar Salt Research Center of Mokpo, National University, from the Ministry of Oceans and Fisheries, Korea.
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
- Beak, H. Y. (1987). A study on nutrition of salt. Korea Society of Food and Cookery Science, 3(2), 92–106 (In Korean with English abstract).Google Scholar
- Choe, S. Y. (2010). A study on the thermal characteristics of the low temperature vacuum dryer by the vacuum chamber temperature. Journal of the Korean Society for Power System Engineering, 14(4), 23–28 (In Korean, with English abstract).Google Scholar
- Codex Alimentarius Commission (2001). Codex standard: standard for food grade salt. CX STAN 150-Amend. 2-2001. Codex Alimentarius Commission. Joint FAO/WHO Food Standards Program. Rome. http://www.fao.org/tempref/codex/Reports/Alinorm01/al01_12e.pdf.
- Ha, J. O., & Park, K. Y. (1998). Comparison of mineral contents and external structure of various salts. Journal of the Korean Society of Food Science and Nutrition, 27(3), 413–418 (In Korean, with English abstract).Google Scholar
- Han, G. J., Son, A. R., Lee, S. M., Jung, J. K., Kim, S. H., & Park, K. Y. (2009). Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked (guwun) salt. Journal of the Korean Society of Food Science and Nutrition, 38(8), 996–1002 (In Korean, with English abstract). https://doi.org/10.3746/jkfn.2009.38.8.996.CrossRefGoogle Scholar
- Heo, O. S., Oh, S. H., Shin, H. S., & Kim, M. R. (2005). Mineral and heavy metal contents of salt and salted-fermented shrimp. Korean journal of food science and technology, 37(4), 519–524 (In Korean, with English abstract).Google Scholar
- Hwang, S. H. (1988). A study on the heavy metal contents of common salts in Korea. Korea Journal of Environmental Health Society, 14(1), 73–86 (In Korean with English abstract).Google Scholar
- Jo, E. J., & Shin, D. H. (1998). Study on the chemical compositions of sun-dried, refined, and processed salt produced in Chonbuk Area. Journal of Food Hygiene and safety, 13(4), 360–364 (In Korean with English abstract).Google Scholar
- Lee, J. H., Kim, H. L., & Kim, I. C. (2014). Physicochemical quality properties of mudflat solar salt and roasted salt. Journal of the Korean Society of Food Science and Nutrition, 43(7), 1048–1054 (In Korean, with English abstract). https://doi.org/10.3746/jkfn.2014.43.7.1048.CrossRefGoogle Scholar
- Lee, K. D., Park, J. W., Choi, C. R., Song, H. W., Yun, S. K., Yang, H. C., & Ham, K. S. (2007). Salinity and heavy metal contents of solar salts produced in Jeollanamdo province of Korea. Journal of the Korean Society of Food Science and Nutrition, 36(6), 753–758 (In Korean, with English abstract). https://doi.org/10.3746/jkfn.2007.36.6.753.CrossRefGoogle Scholar
- Park, J. W., Kim, S. J., Kim, B. H., Kang, S. G., Nam, S. H., & Jung, S. T. (2000). Determination of mineral and heavy metal contents of various salts. Korean journal of food science and technology, 32(6), 1442–1445 (In Korean, with English abstract).Google Scholar