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Lime:
the slaking
The quick
lime, obtained from the cooking of the stones, is now ready for
slaking.
This is a highly exothermic process, generated by adding water
in excess to the quick lime.
Thanks to the rotation of the slaking machine, the quick lime
is constantly in contact with water; it strongly reacts absorbing
plenty of water, generating steam in an exothermic thermal exchange
with temperatures up to 150°C (300°F). This is a chemical
reaction, the hydration of the oxides, also a physical reaction
takes place, changing the state from solid to a hot milky slurry
called calcium hydroxide, or better known as slaked lime or lime
milk.
The more water is added in the slaking process, the more efficient
is the chemical reaction of oxides into hydroxides, a process
that will go on slowly in time, during the long phase of seasoning.
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