Causing agglomeration analysis of magnesium sulfate

Many people are well aware of the characteristics of magnesium sulfate, which is not only recognized by everyone but also has high utilization value. However, when analyzing the agglomeration phenomenon of magnesium sulfate, what are the relevant agglomeration phenomena?

If stored for too long, it will cause magnesium sulfate to clump, which is a unique phenomenon of its own and will not affect the quality and use of the product. If there are yellow soil lumps, we should check whether they have exceeded the shelf life.

Another thing that needs to be understood among water treatment users is that there are no adverse reactions to magnesium sulfate concentrated in fibers, and slight clumping can be crushed. It can be used normally without affecting the effectiveness and use. When used in a solution composed of 10% solids, it can lead to oxidation when mixed with ferrous iron and air. This incorrect use should be avoided during use.

In order to reduce the serious phenomenon of caking in terms of storage time, it should be combined with the iron content to reduce it. Therefore, such products are not suitable for long-term storage. Magnesium sulfate can solidify at high temperatures and dissolve at over 100 degrees Celsius. This range can be used normally, and anti caking agents can also be added to prevent caking.

I hope the above explanation can help everyone have a correct answer to the later storage method of food additive magnesium sulfate.