Alberger process
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Alberger process
(′äl·bər·gər ′präs·əs)
(chemical engineering) A method of manufacturing salt by heating brine at high pressure and passing it to a graveler which removes calcium sulfate; the salt crystallizes as the pressure is reduced and thus is separated from the brine.
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Alberger process
The Alberger process is a method of producing salt.
It involves mechanical evaporation, and uses an open evaporating pan and steam energy. It results in a unique, three-dimensional flake salt of extremely light bulk density. It is highly prized in the fast food industry, due to its low sodium and high flavor content for a given volume. This is because the salt is 'cup-shaped', instead of in the form of normal salt crystals.
Cargill operates a plant in St. Clair in the Thumb of Michigan that is the only plant in the U.S.A. that makes such salt.
The method was patented by Charles L. Weil on June 8, 1915.[1]
External links
References
- ^ European Patent Office: US 1141999. For original patent drawings and description of the process see: Original document. Retrieved 28 May 2011.
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