通过盐质重结晶工艺实现SNI盐的持续质量改进

Q3 Earth and Planetary Sciences
Kukuh Winarso, S. Akhmad, R. Hidayat, Arie Wahyu Prananta, Z. Abidin
{"title":"通过盐质重结晶工艺实现SNI盐的持续质量改进","authors":"Kukuh Winarso, S. Akhmad, R. Hidayat, Arie Wahyu Prananta, Z. Abidin","doi":"10.21107/kukuhwinarso.2022.04.05","DOIUrl":null,"url":null,"abstract":"Salt is a strategic commodity as a consumption requirement that contains several substances, including the content of NaCl. Salt is produced with three types of qualities which include salt quality one, salt quality two, and salt quality three. Salt quality three is salt that has the lowest quality such as the color of salt that is dull and not consumed. These three quality salts are usually used for agriculture and agriculture. Improvement of salt quality is done by doing the process of recrystallization which then the results of the recrystallization process are measured by looking at changes in NaCl content and salt color. This research was conducted in West Pademawu, Pademawu District, Pamekasan Regency as a place to recrystallize salt and Village Unit Cooperatives \"Karya Sakti\" Montok Larangan District Pamekasan Regency as a place to conduct laboratory tests on the content of NaCl. The analysis used to determine the improvement in salt quality is the content of NaCl and the color of salt. The research design used is a complete random design (RAL) factorial. The use of the factorial RAL method has three factors, namely, the first factor is the composition of the solution with two levels, namely 15% and 20%. The second factor is the temperature with two levels is 110oC and 120oC. The third factor is the length of boiling with two levels, namely one hour and two hours. Data is analyzed by conducting Analysis Of Variance (ANOVA) tests and further tests.. The results of the analysis showed that no significant influence was influenced by the interaction factors between the composition of the solution, temperature, and length of boiling of NaCl and salt color. But from the results of the process of recrystallization of NaCl salt content and salt color experienced an increase that originally had NaCl content of 94,59% to 98%. Similarly, the color of salt has increased which was originally at the 4th level then increased to level 2. With the process of recrystallization of salt, salt that was original of three qualities increased to two qualities.","PeriodicalId":39371,"journal":{"name":"岩土工程学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Continuous Quality Improvement of People's Salt Production to Achieve SNI Salt Through the Process of Recrystallization of Salt Quality III\",\"authors\":\"Kukuh Winarso, S. Akhmad, R. Hidayat, Arie Wahyu Prananta, Z. Abidin\",\"doi\":\"10.21107/kukuhwinarso.2022.04.05\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Salt is a strategic commodity as a consumption requirement that contains several substances, including the content of NaCl. Salt is produced with three types of qualities which include salt quality one, salt quality two, and salt quality three. Salt quality three is salt that has the lowest quality such as the color of salt that is dull and not consumed. These three quality salts are usually used for agriculture and agriculture. Improvement of salt quality is done by doing the process of recrystallization which then the results of the recrystallization process are measured by looking at changes in NaCl content and salt color. This research was conducted in West Pademawu, Pademawu District, Pamekasan Regency as a place to recrystallize salt and Village Unit Cooperatives \\\"Karya Sakti\\\" Montok Larangan District Pamekasan Regency as a place to conduct laboratory tests on the content of NaCl. The analysis used to determine the improvement in salt quality is the content of NaCl and the color of salt. The research design used is a complete random design (RAL) factorial. The use of the factorial RAL method has three factors, namely, the first factor is the composition of the solution with two levels, namely 15% and 20%. The second factor is the temperature with two levels is 110oC and 120oC. The third factor is the length of boiling with two levels, namely one hour and two hours. Data is analyzed by conducting Analysis Of Variance (ANOVA) tests and further tests.. The results of the analysis showed that no significant influence was influenced by the interaction factors between the composition of the solution, temperature, and length of boiling of NaCl and salt color. But from the results of the process of recrystallization of NaCl salt content and salt color experienced an increase that originally had NaCl content of 94,59% to 98%. Similarly, the color of salt has increased which was originally at the 4th level then increased to level 2. With the process of recrystallization of salt, salt that was original of three qualities increased to two qualities.\",\"PeriodicalId\":39371,\"journal\":{\"name\":\"岩土工程学报\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-04-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"岩土工程学报\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.21107/kukuhwinarso.2022.04.05\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Earth and Planetary Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"岩土工程学报","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.21107/kukuhwinarso.2022.04.05","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Earth and Planetary Sciences","Score":null,"Total":0}
引用次数: 0

摘要

盐是一种战略性商品,是一种消费必需品,它含有几种物质,其中包括NaCl的含量。盐有三种品质,包括一种盐品质、二种盐品质和三种盐品质。盐质三是盐的质量最低,如盐的颜色暗淡,没有消耗。这三种优质盐通常用于农业和农业。通过再结晶过程来改善盐的质量,再结晶过程的结果是通过观察NaCl含量和盐色的变化来衡量的。本研究在帕梅卡桑县帕德马乌区西帕德马乌作为盐重结晶的地方,在帕梅卡桑县蒙托克拉兰甘区村单位合作社“Karya Sakti”作为NaCl含量的实验室测试的地方进行。测定盐质改善的分析方法是NaCl的含量和盐的颜色。本研究采用完全随机设计(RAL)因子设计。使用析因RAL法有三个因素,即,第一个因素是溶液的组成有两个水平,即15%和20%。第二个因素是110℃和120℃两个等级的温度。第三个因素是煮沸的时间,分为两个级别,即一小时和两小时。通过进行方差分析(ANOVA)测试和进一步测试来分析数据。分析结果表明,溶液组成、温度、NaCl沸腾时间等交互作用因素对盐色的影响不显著。但从再结晶过程的结果看,NaCl的含盐量和盐色均经历了增加,原来的NaCl含量为94,59% ~ 98%。同样,盐的颜色也增加了,最初是在第4层,然后增加到第2层。随着盐的重结晶过程,原来的三种性质的盐增加为两种性质的盐。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Continuous Quality Improvement of People's Salt Production to Achieve SNI Salt Through the Process of Recrystallization of Salt Quality III
Salt is a strategic commodity as a consumption requirement that contains several substances, including the content of NaCl. Salt is produced with three types of qualities which include salt quality one, salt quality two, and salt quality three. Salt quality three is salt that has the lowest quality such as the color of salt that is dull and not consumed. These three quality salts are usually used for agriculture and agriculture. Improvement of salt quality is done by doing the process of recrystallization which then the results of the recrystallization process are measured by looking at changes in NaCl content and salt color. This research was conducted in West Pademawu, Pademawu District, Pamekasan Regency as a place to recrystallize salt and Village Unit Cooperatives "Karya Sakti" Montok Larangan District Pamekasan Regency as a place to conduct laboratory tests on the content of NaCl. The analysis used to determine the improvement in salt quality is the content of NaCl and the color of salt. The research design used is a complete random design (RAL) factorial. The use of the factorial RAL method has three factors, namely, the first factor is the composition of the solution with two levels, namely 15% and 20%. The second factor is the temperature with two levels is 110oC and 120oC. The third factor is the length of boiling with two levels, namely one hour and two hours. Data is analyzed by conducting Analysis Of Variance (ANOVA) tests and further tests.. The results of the analysis showed that no significant influence was influenced by the interaction factors between the composition of the solution, temperature, and length of boiling of NaCl and salt color. But from the results of the process of recrystallization of NaCl salt content and salt color experienced an increase that originally had NaCl content of 94,59% to 98%. Similarly, the color of salt has increased which was originally at the 4th level then increased to level 2. With the process of recrystallization of salt, salt that was original of three qualities increased to two qualities.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
岩土工程学报
岩土工程学报 Earth and Planetary Sciences-Geotechnical Engineering and Engineering Geology
CiteScore
2.50
自引率
0.00%
发文量
11264
期刊介绍:
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信