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Philadelphia, USA |
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* Scientific Article * Impact Factor 6.630 |
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Pyshkova, E. P., Dmitriev, P. A., & Baklanov, A. N.
Increase the safety of iodinated cooked salt. |
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Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-05-73-64
DOI: https://dx.doi.org/10.15863/TAS.2019.05.73.64
Language: Russian
Citation: Pyshkova, E. P., Dmitriev, P. A., & Baklanov, A. N. (2019). Increase the safety of iodinated cooked salt. ISJ Theoretical & Applied Science, 05 (73), 432-438. Soi: http://s-o-i.org/1.1/TAS-05-73-64 Doi: https://dx.doi.org/10.15863/TAS.2019.05.73.64 |
Pages: 432-438
Published: 30.05.2019
Abstract: A new method for obtaining safe iodized table salt has been proposed. Iodine is administered in the form of dry kelp algae. Laminaria contains organic forms of iodine well absorbed by the human body. To reduce the caking of the product and the oxidation of organic forms of iodine with oxygen in the air, a special additive is prepared. Under the action of ultrasound with a frequency of 3.5–4.5 MHz with an intensity of 3-5 W / cm2, the food emulsifier “distilled monoglycene (MHD)” is heated for ? 2 min; the sodium chloride solution is heated to a temperature of 70–75 ° C -250 g / l and chopped dry kelp seaweed. The amount of food emulsifier MHD should be 2.0 - 2.5 g / kg sodium chloride. The ratio of food emulsifier MHD - solution of salt - 1:25 - 1:30. The appropriate amount of the prepared additive is mixed with heated salt heated to a temperature of 70-75 ° C. Mixing the additive with table salt is carried out in three stages. The shelf life of the finished product is 18 months.
Key words: safe iodized table salt, ultrasound, food emulsifier.
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