食盐包装时的温度对食盐的抗结块性能有显著影响，降低食盐包装时的温度可有效延长结块周期，提升食盐品质。由于干燥床出口的食盐通常温度较高，为降低干燥床出口处食盐的温度，将粉体流换热器应用于食盐冷却，同时使用流化床换热器进行对比，以此评估两种设备的冷却效果及样品的结块改善情况。结果表明，两种设备对食盐均有较好的降温效果，经过处理后食盐温度从77 ℃降至25~27 ℃。实验后持续对样品的结块程度进行检测，储存150 d后经过冷却处理包装的食盐样品为假性结块状态，而未经冷却处理包装的食盐样品已出现真性结块现象。在样品储存180 d后，经粉体流和流化床降温后的食盐结块率分别为31.20%和33.14%，而未经冷却处理包装的样品结块率分别为61.71%和57.43%，说明经冷却处理后食盐的结块程度有明显改善。同时对两种冷却设备的能耗进行了测量和对比，其中粉体流换热器能耗明显低于流化床换热器，更适合用于大规模物料的降温处理。

The temperature of edible salt during packaging significantly influences the anti-caking properties of salt.Reducing the packaging temperature effectively prolongs the caking period and improves edible salt quality.Salt discharged from the drying bed is usually at a high temperature.In this paper，in order to reduce the temperature，the powder flow heat exchanger was applied for salt cooling for the first time，and the comparative pilot-scale experiment was conducted with the fluidized bed heat exchanger to evaluate their cooling efficiency and anti-caking effect.The results indicated that both devices achieved effective salt cooling，reducing salt temperature from 77 ℃ to 25~27 ℃.The caking degree of the samples was continuously monitored after the experiment.After 150 d，the cooled samples showed false caking，while samples packaged at high temperature had already exhibited true caking.After 180 d of storage，the caking rates of the salt cooled by the powder flow and fluidized bed were 31.20% and 33.14%，respectively.In contrast，caking rates for hot-packaged counterparts reached 61.71% and 57.43%，respectively，demonstrating significant improvement in the anti-caking property of edible salt following cooling treatment.Furthermore，energy consumption measurements were measured for both cooling systems.The powder flow heat exchanger was found to consume significantly less energy than the fluidized bed，demonstrating greater suitability for large-scale material cooling applications.