Colloid-Chemical Approach to Methods for Preventing Table Salt from Caking

摘要

Communications devoted to analysis of the reasons and mechanisms for the formation of crystallization contacts between particles of disperse systems (primarily, NaCl) upon the removal of water from them and the contemporary methods for controlling this process with the purpose of preventing them from caking (loss of flowability) have been briefly reviewed. The main attention has been focused on works in which such processes are considered with the use of the methods and concepts of modern colloid chemistry and physicochemical mechanics of materials.