Multiple effect vacuum evaporation

Multiple effect vacuum evaporation is a completely chemical-free process that increases seawater salinity through natural evaporation in the saltworks. The resulting brine is saturated with coarse salt and taken to the evaporators, where it will be heated until evaporation is complete. In the evaporation vacuum chamber crystallization begins. Salt crystals are then sized through sieves and purified in a brine-concentration bath which determines the purity grade of the end product. After washing the crystals are dried at 250°C and iodine additives are incorporated. The product is then packed so that its properties are preserved until reaching the consumer market. Salt for industrial uses may or may not be iodized, depending on the end use. Refined salt resulting from this process is the basis for all Cisne products, with the exception of barbecue salt (Churrasco).

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