Why does table salt get wet? What to do if the salt gets wet?

The air contains a small amount of moisture, and the moisture will follow the air to the salt tanker, and the salt in the salt tank will become damp.

How can I prevent salt or sugar from getting wet?

You can put a few apple pieces in the sugar container, close the lid, and the next day, the lumps will come loose, and then remove the apple pieces.

Another option is to put the damp sugar in a special container in the microwave, add a small piece of bread, put it in the microwave oven, and heat it on high temperature for about half a minute to a minute.

Because there is water vapor in the air.

1. When the salt is damp, we can add a teaspoon of starch or jade or rice flour to it.

Stir well with the clumpy table salt so that it will slowly separate. Or you can pour the salt into the pot and stir-fry to wait for the magnesium chloride in the salt.

Composition and water vapor indicate a slowing biochemical reaction.

After that, it is possible to improve the condition of salt agglomeration due to moisture.

2. After buying the salt, it is necessary to do a good job of preservation, and the opened salt needs to be packed in a container with good sealing, if it is a salt bag, it can be transported with a clip after each use, and stored in a cool and dry place.

Salt is still edible when it is bent and rented, and if you want the damp salt to become dispersed, you can bury it with the following methods:

Materials: 1/2 bowl of rice, 1 piece of gauze.

Step 1: Place the rice in a clean pan and stir-fry.

Step 2: Stir-fry until slightly yellowed.

Step 3: Pour over the gauze.

Step 4: Wrap the gauze and wrap it with a rope to fix it.

Step 5: Put it in a container of salt while it is hot.

Step 6: Cover the lid and shake it up and down, shaking it twenty or thirty times to let the hot dry absorb the excess water in the salt.

Step 7: Open the lid.

Step 8: After the above steps, the original agglomerated salt has become back to its original loose form.

The main ingredient is sodium chloride, which will become liquid when the temperature is high, and will turn back into solid when the temperature is low.

When the salt gets wet, it clumps. It's because of a substance like salt, it's a super cohesive thing that's susceptible to cold air.

Because after the salt is damp, the moisture content will increase, and the crystals will condense with each other, so they will agglomerate.

Because when the salt is damp, it absorbs the moisture in the air, so it condenses into lumps.

The main reason is that the salt will melt when it is damp, and when the temperature reaches a certain condition, it will agglomerate.

1. Seal and store the salt. The way to preserve salt in many families is to store the salt in a small jar, and then use a little bit every day when stir-frying, which is convenient and trouble-free, but in fact, this practice is wrong. Because salt is easily soluble in water and has strong hygroscopicity, it is easy to crystallize when exposed to air for a long time, which is the phenomenon of salt agglomeration that we often encounter.

Moreover, the salt we eat now is added with iodine, and iodine is highly volatile and easy to oxidize and decompose, so it is easy to lose its original nutritional value. Therefore, if we want to preserve salt in our daily life, we should cover it and store it in a dry and cool place, so that it can be stored for a long time.

2. Store in a colored container. The edible salt we buy in our daily life is iodized salt, which has a higher nutritional content, but we should also pay more attention to preservation. Because the nature of iodide is extremely unstable, it is easy to disintegrate, volatilize and fail, and it is also easy to be affected by light, high temperature and humidity, and it is easy to oxidize and decompose, so the best way is to put iodized salt in a colored container and seal it.

Because the colored container can effectively prevent light, it can prevent the salt from absorbing heat and moisture, and can make the salt last longer. At the same time, the container should also be placed in a ventilated and dry place, avoiding exposure to the sun and moisture, so that the storage time is longer, it is worth knowing.

3. Add starch or rice to the salt for preservation. If we simply store the salt at room temperature, the phenomenon of agglomerating the acorn salt will occur after a long time, what should we do in this situation? We can add some cornstarch or a small handful of rice to the salt, so that the salt can stay dry and will not get wet, and the salt can be stored for a long time.

Secondly, we can also heat the salt at high temperature and put the salt in the pot to stir-fry, so that Liang Hengling can convert the magnesium chloride in the salt into magnesium oxide, so the salt will not appear caking or damp, which is very practical and convenient, and the effect is worth trying.

When the salt is damp and there is a lump, we can add an appropriate amount of starch or corn flour to it and stir it evenly, so that it will separate itself, or you can also pour the salt into the pot and stir-fry, and wait for the magnesium chloride in the salt to react with the water vapor to improve the moisture situation, which is very convenient.

What to do if the salt gets wet?

No matter what kind of dishes are cooked, most of them will use oil, salt, sauce, vinegar and other seasonings, so basically every household will have salt in the kitchen, but if the salt bought back is not stored properly and is damp, it is easy to clump, and it is very difficult to continue to use it at this time.

If the salt gets wet, we can add a small spoonful of starch or corn flour to it and stir well with the lumps of salt, so that it will slowly separate. Or you can also pour the salt into the pot for stir-frying, and wait for the magnesium chloride component in the salt to react with the water vapor, which can improve the situation of salt being damp and agglomerating.

After buying the salt, it is necessary to do a good job of preservation, and the opened salt needs to be packed in a container with good sealing, and if it is a salt bag, it can be picked up with a clip after each use and stored in a cool and dry place.