How is food grade potassium acetate produced and stored? Can you understand this knowledge? Let's introduce it to you now!
1. It is obtained by reacting glacial acetic acid with potassium hydroxide.
2. Take 2000g of potassium bicarbonate and add 1000g of water. Slowly add 650g of 98% acetic acid under heating and stirring. A large amount of carbon dioxide gas is produced. Control the rate of acid addition to prevent the solution from overflowing. After adding acetic acid, boil the solution for about half an hour, cool slightly, and filter. Evaporate the filtrate under continuous stirring until the temperature reaches 160-180 ℃, at which point most of the crystals precipitate. Stir vigorously and cool, filter out crystals.
3. Neutralize the acetic acid aqueous solution with potassium hydroxide, concentrate the solution to precipitate the crystals, and dry the resulting crystals at 180 ℃ for 1 day.
In addition to the above production methods, great attention should also be paid to the storage of food grade potassium acetate. Food grade potassium acetate products should be stored in a sealed and dry environment, so we must pay attention to these small details in our daily lives.