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  • Product Description

This book comprises the effects of storage time, packaging materials, temperature, relative humidity and processing methods on the stability of iodine in salt and iron in wheat flour. Salt was fortified by potassium iodate in the level 66 mg /kg of salt with wet method of fortification. Then the iodized salt was stored using three packaging materials (LDPE, HDPE and WHDPE) at two conditions: accelerated temperature (40 0C) and high relative humidity (70-100 %) for about 18 days and room temperature and medium relative humidity for about 6 months. Generally, the amount of iodine decreased with time (p < 0.05) but accelerated storage resulted in rapid loss of iodine. Among the three packaging materials used, HDPE retains better than the others.Wheat flour was fortified by ferrous sulfate in the level 40 mg/kg of wheat flour for room temperature (for 45 days) storage and 30 mg /kg of wheat flour for accelerated temperature (40 0C) and high relative humidity (70-100 %) (for 4.5 days) storage. For both storage conditions iron was found to be stable (p > 0.05). When the amount of iron was evaluated after processing (baking bread), the result was found to be non-significantly different.

Product Specifications
SKU :COC99787
AuthorAbebe Ayelign
Number of Pages76
Publishing Year2011-05-06T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandNot defined
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00