FIELD: inorganic compounds technology. SUBSTANCE: invention relates to production of sodium dyhydropyrophosphate for the use as baking powder in food industry and also in sausage production. Process includes neutralization of phosphoric acid with sodium hydroxide at Na2O/P2O5 molar ratio (1.02-1.07):1, boiling of resulting solution at 102-105 C for 30-40 min, and filtration to remove impurities, after which phosphoric acid at 1:1 Na2O/P2O5 molar ratio is added, product is dried at 170- 230 C in spray drier and then baked. EFFECT: improved quality of product due to lower impurity level and raised productivity of process due to increased yield of product. 1 tbl _
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Authors
Dates
2002-04-20—Published
2001-05-10—Filed