Fine Salt Research Articles

Chemical and sensory properties evaluations in sea salt fortified with Moringa oleifera leaf extract

As a natural ingredient containing many nutrients and beneficial to human health, Moringa oleifera leaf extract can be used as a food-fortification ingredient. Fortifying daily seasonings such as salt with M. oleifera leaf extract can help to fulfill human daily nutrition requirements and deliver health benefits. This research aimed to study the influence of fortifying sea salt with M. oleifera leaf extract on the product's chemical characteristics and sensory properties. M. oleifera leaf extract was added into fine salt with different concentrations of 20% and 40% (w/v) and heated at 55℃ for 10 mins. The chemical properties were analysed to evaluate the nutritional properties of the product, for instance, β-carotene, vitamin C, moisture and NaCl content. Subsequently, sensory properties are presented to assess product preference from panellists. The result showed that the β-carotene and vitamin C in 20% and 40% treatments were 12.641 to 27.922 μg/ kg and 5.06 to 7.392 mg/kg, respectively. The moisture content in control, 20%, and 40% treatments were all below 5%. NaCl content, as the major compound in the product, was affected by adding M. oleifera leaf extract into the product. Applying 40% M. oleifera leaf extract to the salt significantly decreased the NaCl content of the product compared with 20% treatment and control. All sensory properties attributes have decreased as an increase of M. oleifera leaf extract concentration. Compared with the 40% treatment, the 20% treatment showed a higher value of sensory properties. A preference for salt fortification was also shown at the 20% treatment in the neutral midpoint. Thus, an additional 20% of M. oleifera leaf extract provided higher nutritional content than the control and was more acceptable to consumers than the 40% treatment.

Implementasi Metode Six Sigma untuk Mengurangi Produk Cacat pada Produk Garam Halus Yodium

PT GARAM Segoromadu is a manufacturing company engaged in the salt sector located in Gresik, East Java. The company produces iodized fine salt and non-iodized fine salt. The problem that still occurs at PT GARAM Segoromadu is that there are still product defects in iodized fine salt. Defects that occur such as dirty, blackspot, and mamel. The method used is the Six Sigma method. The purpose of this research is to implement the Six Sigma method to reduce product defects in iodized fine salt. Six Sigma is a tool used to fix problems and improve quality through the DMAIC cycle (Define, Measure, Analyze, Improve, Control). From the calculation results obtained a decrease in DPMO from 20,061 tons with a level of 3.57 sigma to 13,332 tons with a level of 3.72 sigma.

Technical note: Sublimation of frozen CsCl solutions in an environmental scanning electron microscope (ESEM) – determining the number and size of salt particles relevant to sea salt aerosols

Abstract. We present a novel technique that elucidates the mechanism of the formation of small aerosolizable salt particles from salty frozen samples. We demonstrated that CsCl may be a suitable probe for sea salts due to its similar subzero properties and sublimation outcomes: CsCl substantially increased the visibility of the salt both during and after ice sublimation. Hence, we identified the factors that, during the sublimation of a frozen salty solution, are important in generating fine salt particles as a possible source of salt aerosol. The number, size, and structure of the particles that remain after ice sublimation were investigated with respect to the concentration of the salt in the sample, the freezing method, and the sublimation temperature. The last-named aspect is evidently of primary importance for the preference of fine salt crystals over a large compact piece of salt; we showed that the formation of small salt particles is generally restricted if the brine is liquid during the ice sublimation, i.e. at temperatures higher than the eutectic temperature (Teu). Small salt particles that might be a source of atmospheric aerosols were formed predominantly at temperatures below Teu, and their structures strongly depended on the concentration of the salt. For example, the sublimation of those samples that exhibited a concentration of less than 0.05 M often produced small aerosolizable isolated particles that are readily able to be windblown. Conversely, the sublimation of 0.5 M samples led to the formation of relatively stable and largely interconnected salt structures. Our findings are in good agreement with other laboratory studies which have unsuccessfully sought salt aerosols from, for example, frost flowers at temperatures above Teu. This study offers an explanation of the previously unexplored behaviour.

Iodine Availability through Iodized Salt in Portugal: 2010-2021 Sales Evolution and Distribution.

Salt iodization programs are considered the most cost-effective measures to ensure adequate iodine intake in iodine-deficient populations. Portuguese women of childbearing age and pregnant women were reported to be iodine-deficient, which led the health authorities, in 2013, to issue a recommendation for iodine supplementation during preconception, pregnancy and lactation. In the same year, iodized salt became mandatory in school canteens. Of note, no regulation or specific programs targeting the general population, or the impact of iodized salt availability in retailers, are known. The present study analyzed iodized salt supermarket sales from 2010 to 2021 from a major retailer, identifying the proportion of iodized salt in total salt sales and its distribution in mainland Portugal. Data on iodine content were collected through the nutritional label information. Of a total of 33 salt products identified, 3 were iodized (9%). From 2010 to 2021, the weighted sales of iodized salt presented a growing tendency, reaching the maximum of 10.9% of total sales (coarse plus fine salt) in 2021. Iodized salt reached a maximum of 11.6% of total coarse salt in 2021, a maximum of 2.4% of the total fine salt in 2018. The overall sales of iodized salt and their contribution to iodine intake are extremely low, prompting additional studies to understand the consumer's choice and awareness of the benefits of iodized salt.

Occurrence and exposure to microplastics in salt for human consumption, present on the Lebanese market

Plastics are versatile and pervasive materials, useful in countless applications and industries. Nevertheless, their high disposal and environmental stability are raising concerns and microplastics are now considered emerging food contaminants by moving all the way up the food chain. High level of uncertainty remains regarding the risks derived from human dietary exposure to microplastics. The aims of the study were to assess the occurrence of microplastics in salt for human consumption found on the Lebanese market, to estimate the Lebanese dietary exposure to microplastics from salt intake, and to suggest techniques that would ensure reduction of these microparticles in this commodity. All salt brands (n = 16) for human consumption present on the Lebanese market were collected and analyzed on two separate dates (n = 27), between September 2019 and December 2020. The presence of different types of microplastics was determined using the Fourier-Transform Infrared (FTIR) technique. Results showed that 81.3% of the assessed brands (n = 16) and 55.6% of the total samples (n = 27) were contaminated with microplastics. Moreover, all (100%) samples and replicates were contaminated with either microplastics or other foreign matter. The packed and coarse sea salt were more likely to be contaminated than those sold in bulk or the fine salt. The types of microplastics identified included polypropylene, thermoplastic elastomers, polyester and polyethylene. Plasticized rubber, benzyl butyl phthalate and other plasticizers were also detected by the FTIR in addition to hair, ant, human skin among others. It is estimated that each Lebanese adult would be exposed to 2372 microplastic particles. Year −1 through salt intake. While the environmental impact of microplastics has received much attention, it is yet early to draw conclusions on the effect of long-term human exposure to dietary microplastics as more research and risk assessment are required. There is however, a pressing need to adopt novel techniques during salt production to minimize human exposure to these emerging contaminants. • More than half of salts available on the Lebanese market were contaminated with microplastics. • The occurrence of microplastic in packed and coarse salt was higher than in loose or fine samples. • Polyethylene was the most abundant microplastic. • The estimated dietary exposure to microplastic via consumption of salt was 2372 MP.capita −1 .year −1 . • Microplastics are emergent hazards which might pose a threat to food safety and human health.

The effect of coconut sap amount and salt texture on the protein content and total bacterial number in ina sua

Ina sua is a salted-fermented fish made traditionally by the Teon-Nila-Serua community in the Maluku islands, Indonesia. In addition to salt, ‘sageru’ (coconut sap) is often added in Ina sua production. This study aims to find out the effect of coconut sap amount and salt texture on the protein content and the number of bacteria in the skipjack-Ina sua. This study used a complete randomized design with 3 treatments and 3 replications for each experiment. For coconut sap effect experiment, the amount of coconut sap used were 10 ml/100g fish, 30 ml/100g fish, and 50 ml/100g fish with 30% salt (a mixture of fine and coarse salt). For the salt texture experiment, 30 % coarse salt, 30% fine salt, and a mixture of fine salt (15%) and coarse salt (15%) with 30 ml coconut sap /100g fish were used. The mixtures were incubated at room temperature for two weeks. Analysis of variance and Tuckey test were used to analyse the data. The results show that the amount of coconut sap has a significant effect on the protein content, total bacterial number, and pH in Ina sua, while salt texture has significant effect only on the protein content in Ina sua.

The ANALYSIS OF FINE SALT BUSINESS IN KETAPANG RAYA VILLAGE KERUAK DISTRICT EAST LOMBOK

The purpose of this study is to analyze (1) Costs and revenues of refined salt business. (2) Feasibility of fine salt business. (3) Constraints faced by entrepreneurs in the fine salt business. The method used in this research is descriptive method. While the determination of the sample area is done by Purposive Sampling and the determination of respondents using the Census method. The results showed that 1) The average cost incurred by fine salt entrepreneurs in Ketapang Raya Village, Keruak District, East Lombok Regency was Rp 29,010,509 / month and income was Rp 3,423,691 / month. 2) The feasibility of refined salt business in Ketapang Raya Village in terms of: a) Technical aspects, refined salt business still uses traditional production processes (boiling). However, the fine salt business is still feasible to try because it provides an income of Rp 3,423,619. b) The financial aspect of explaining that the business of fine salt is feasible, with an R / C ratio of 1.12, which means that the manufacture of fine salt is able to produce costs greater than the cost of capital. With BEP (Break Even Point) receipts of IDR 1,446,783, production BEP of 621 kg and BEP of prices of IDR 2,330 / kg. c) The marketing aspects viewed from the marketing channel found that channel II was more efficient (feasible) because the purchase volume was greater than the marketing channel I. 3) The biggest obstacle faced by fine salt entrepreneurs in Ketapang Raya Village was capital of 14 respondents with a percentage of 70 % and wood as many as 12 respondents with a percentage of 60%.

Features of sanitary and hygienic characteristics of silvinite complexes

Currently, medical technologies based on natural factors are widely used in practical health care, including the effect of the medicinal properties of the mineral silvinite (natural potassium salts of the Verkhnekamsk Deposit) on the patient’s body. However, there is no regulatory framework for sanitary control of such devices. The aim of the study was to develop methodological approaches to the hygienic assessment of silvinite complexes. The analysis of the current regulations used in carrying out hygienic supervision and preventive measures in the salt structures that are part of the silvinite complexes is carried out. Based on long-term hygienic studies of silvinite structures by the salt treatment Center of Perm medical University. academician E. A. Wagner together with LLC NPK «Medical climate» (Tchaikovsky) developed and implemented sanitary and hygienic requirements for the created salt complexes. It is a complex of structural divisions, including the place of stay and treatment of patients, as well as the salt device. All units must meet the requirements of current sanitary rules and regulations. It is necessary to conduct a thorough survey of the location of the future salt complex. Optimal conditions of the internal environment in silvinite structures are determined by a special air preparation system consisting of air conditioning and cleaning of the external air using a filter-saturator. The special hygienic requirements of the sylvinite furniture in the room, the decoration of walls, ceilings and floors. The room must be equipped with radio equipment and a video camera for monitoring patients. Full expanded hygienic control of the parameters of the medical environment of silvinite premises should be carried out at least once a year according to the following indicators: microclimate parameters, content of multicomponent fine salt aerosol, aeroionic composition of the air environment, radiation background, microbial contamination of the internal environment, noise and light levels. Thus, increasing the use of salt therapy requires further research to improve the sanitary and hygienic control of silvinite complexes.

Cercetări efectuate la Băile Figa în anii 2016–2019 și considerații privind deslușirea valențelor unui peisaj salin hibrid / Research carried out at Băile Figa during 2016–2019 Revealing the potential of a hybrid saltscape

Cercetări efectuate la Băile Figa în anii 2016–2019 și considerații privind deslușirea valențelor unui peisaj salin hibrid / Research carried out at Băile Figa during 2016–2019 Revealing the potential of a hybrid saltscape

Interpolation Methods of Spatial Distribution Salt Price During Scarcity Period in Malang Raya Using Geographic Information System

In mid-2017, people in Malang Raya experienced salt scarcity. This situation did not only happen in Malang Raya but also in almost all parts of Indonesia. This study was aimed to determine the distribution pattern of fine salt and crude salt in Malang Raya areas during the salt scarcity. The analysis was carried out by employing a Geographic Information System (GIS) based interpolation. The best interpolation result for fine salt was using the ordinary kriging method with a J-Bessel semivariogram. Meanwhile, the best interpolation method for crude salt was using the inverse distance weighting method. The results of this study revealed some effects of salt scarcity on salt prices. The shortage of salt in Malang Raya caused an increase of exceptional salt prices in almost all areas of Malang Raya, especially in the Northern and Southern part of Malang Regency. However, the result was different for crude salt. The production of crude salt decreased, and the stock was also limited. The demand for crude salt was low; thus, the price of crude salt did not rise sharply in all Malang Raya areas.

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

In addition to their high sodium content, cheeses are thought to induce an acid load to the body, which is associated with deleterious effects on consumers' health. Our objective was to explore the use of alkalinizing salts in partial substitution of NaCl to reduce both the sodium content and the acid-forming potential of cheese, without altering its sensory properties. Blue-veined cheeses were produced under industrial conditions, using brine salting followed by dry salting with a 4:1 (wt/wt) mixture of calcium lactate:NaCl or calcium citrate:NaCl. Sodium chloride was used in 2 granulometries: coarse (control treatment) and fine, to obtain homogeneous mixtures with the organic salts. Cheeses were then ripened for 56 d. No major appearance defects were observed during ripening. Calcium lactate substitution decreased the Na content of the cheese core by 33%, and calcium citrate substitution increased the citrate content of the cheese core by 410%, respectively, compared with fine NaCl. This study highlighted the substantial role of salt granulometry in sodium content, with the use of the coarse salt reducing the sodium content by 21% compared with fine salt. Sensory profiles showed nonsignificant differences in bitter and salty perceptions of salt-substituted cheeses with calcium lactate and calcium citrate compared with control cheeses. The use of calcium lactate should be considered to reduce the sodium content and improve the nutritional quality of cheeses while maintaining the sensory quality of the products. Alkalinizing organic salts could replace the acidifying salts KCl or CaCl2, which are currently used in salt replacement and are not recommended for consumers with renal disease. The method described here should be considered by cheese-making producers to improve the nutritional quality of cheese. Additional nutritional optimization strategies are suggested.

Regression Analysis to Identify Factors Associated with Household Salt Iodine Content at the Sub-National Level in Bangladesh, India, Ghana and Senegal.

Regression analyses of data from stratified, cluster sample, household iodine surveys in Bangladesh, India, Ghana and Senegal were conducted to identify factors associated with household access to adequately iodised salt. For all countries, in single variable analyses, household salt iodine was significantly different (p < 0.05) between strata (geographic areas with representative data, defined by survey design), and significantly higher (p < 0.05) among households: with better living standard scores, where the respondent knew about iodised salt and/or looked for iodised salt at purchase, using salt bought in a sealed package, or using refined grain salt. Other country-level associations were also found. Multiple variable analyses showed a significant association between salt iodine and strata (p < 0.001) in India, Ghana and Senegal and that salt grain type was significantly associated with estimated iodine content in all countries (p < 0.001). Salt iodine relative to the reference (coarse salt) ranged from 1.3 (95% CI 1.2, 1.5) times higher for fine salt in Senegal to 3.6 (95% CI 2.6, 4.9) times higher for washed and 6.5 (95% CI 4.9, 8.8) times higher for refined salt in India. Sub-national data are required to monitor equity of access to adequately iodised salt. Improving household access to refined iodised salt in sealed packaging, would improve iodine intake from household salt in all four countries in this analysis, particularly in areas where there is significant small-scale salt production.

Optimization of Operating Parameters of Oil Desalting in Southern Treatment Unit (HMD/Algeria)

Crude oil often contains fine saline water droplets, salt crystals, suspended solids and traces of metals. To meet business requirements, the salinity of the latter is limited to 40 mg/L and (BS&W) Basic Sediment and Water must to be lower than 1%. For this reason and to prevent corrosion, plugging, and fouling of equipment, electrical desalting plants are often installed in crude oil production units. This paper presents the results of a laboratory work conducted regarding the impact of important key parameters of oil desalting, namely: the rate of wash water, oil temperature, and injected chemical demulsifier amount in aim to achieve their optimum value and thus to reach the lowest oil salinity and (BS&W) without applying electrical field. Experiments conducted in South Crud Treatment Unit laboratory (UTBS/Hassi-Messaoud/Algeria), showed that the salts removal efficiency (SRE) increases with increasing the wash water rate, demulsifier amount and operating temperature. For 5% of wash water rate and 0.5% of demulsifier at 52°C, the (SRE) was 96.94%. Applying these parameters values to electrical desalting vessel with electrical field supply, would increase the (SRE) to a remarkable extent. The mean value recorded for (BS&W) during experiments was only 0.5%.

Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers

Reducing particle size of salt to approximately 1.5 µm would increase its surface area, leading to increased dissolution rate in saliva and more efficient transfer of ions to taste buds, and hence, perhaps, a saltier perception of foods. This has a potential for reducing the salt level in surface-salted foods. Our objective was to develop a salt using a nano spray-drying method, to use the developed nano spray-dried salt in surface-salted cheese cracker manufacture, and to evaluate the microbiological and sensory characteristics of cheese crackers. Sodium chloride solution (3% wt/wt) was sprayed through a nano spray dryer. Particle sizes were determined by dynamic light scattering, and particle shapes were observed by scanning electron microscopy. Approximately 80% of the salt particles produced by the nano spray dryer, when drying a 3% (wt/wt) salt solution, were between 500 and 1,900 nm. Cheese cracker treatments consisted of 3 different salt sizes: regular salt with an average particle size of 1,500 µm; a commercially available Microsized 95 Extra Fine Salt (Cargill Salt, Minneapolis, MN) with an average particle size of 15 µm; and nano spray-dried salt with an average particle size of 1.5 µm, manufactured in our laboratory and 3 different salt concentrations (1, 1.5, and 2% wt/wt). A balanced incomplete block design was used to conduct consumer analysis of cheese crackers with nano spray-dried salt (1, 1.5, and 2%), Microsized salt (1, 1.5, and 2%) and regular 2% (control, as used by industry) using 476 participants at 1wk and 4mo. At 4mo, nano spray-dried salt treatments (1, 1.5, and 2%) had significantly higher preferred saltiness scores than the control (regular 2%). Also, at 4mo, nano spray-dried salt (1.5 and 2%) had significantly more just-about-right saltiness scores than control (regular 2%). Consumers’ purchase intent increased by 25% for the nano spray-dried salt at 1.5% after they were notified about the 25% reduction in sodium content of the cheese cracker. We detected significantly lower yeast counts for nano spray-dried salt treatments (1, 1.5, and 2%) at 4mo compared with control (regular) salt (1, 1.5 and 2%). We detected no mold growth in any of the treatments at any time. At 4mo, we found no significant differences in sensory color, aroma, crunchiness, overall liking, or acceptability scores of cheese crackers using 1.5 and 1% nano spray-dried salt compared with control. Therefore, 25 to 50% less salt would be suitable for cheese crackers if the particle size of regular salt was reduced 3 log to form nano spray-dried salt. A 3-log reduction in sodium chloride particle size from regular salt to nano spray-dried salt increased saltiness, but a 1-log reduction in salt size from Microsized salt to nano spray-dried salt did not increase saltiness of surface-salted cheese crackers. The use of salt with reduced particle size by nano spray drying is recommended for use in surface-salted cheese crackers to reduce sodium intake.

Iodized salt in Cambodia: trends from 2008 to 2014.

Though the consequences of nutritional iodine deficiency have been known for a long time, in Cambodia its elimination has only become a priority in the last 18 years. The Royal Government of Cambodia initiated the National Sub-Committee for Control of Iodine Deficiency Disorders in 1996 to fight this problem. Using three different surveys providing information across all provinces, we examined the compliance of salt iodization in Cambodia over the last 6 years. Salt samples from the 24 provinces were collect at the household level in 2008 (n = 566) and 2011 (n = 1275) and at the market level in 2014 (n = 1862) and analysed through a wavelength spectrophotometer for iodine content. According to the samples collected, the median iodine content significantly dropped from 22 mg/kg (25th/75th percentile: 2/37 mg/kg) in 2011 to 0 mg/kg in 2014 (25th/75th percentile: 0/8.9 mg/kg) (p < 0.001). The proportion of non-iodized salt within our collected salt drastically increased from 22% in 2011 to 62% in 2014 (p < 0.001). Since the international organizations ceased to support the procurement of iodine, the prevalence of salt compliant with the Cambodian declined within our samples. To date, the current levels of iodine added to tested salt are unsatisfactory as 92% of those salts do not meet the government requirements (99.6% of the coarse salt and 82.4% of the fine salt). This inappropriate iodization could illustrate the lack of periodic monitoring and enforcement from government entities. Therefore, government quality inspection should be reinforced to reduce the quantity of salt not meeting the national requirement.

STUDI PENGARUH PROSES PENCUCIAN GARAM TERHADAP KOMPOSISI DAN STABILITAS YODIUM GARAM KONSUMSI

Effect of Salt Washing Process on Content and Iodium Stability of Salt. Salt washing process should increase the salt quality. It should clean the salt from sludge or clay and also reduce the impurity compound such as Mg, Ca and the reductor content. The objective of these reseach is to assess the effect of washing process on the content og hygroscopic impurities compound (Ca and Mg), and reductor content of salt. The research also investigate the water absorbing, pH, KIO 3 content as function of time to obtain effect of washing process on KIO 3 stability in salt. The experiment result shows that the lowest content of Mg and reductor compound 0.016 % wt and 2.65 ppm respectively which is reached at the fi ne salt washing process using 27 % wt brine. The analysis of water content indicates an increase the Ca and Mg content, causing an water absorbtion in salt , However the effect on pH the is not clear.

Sodium Chloride Salt Applications Provide Effective Control of Sourgrass (Paspalum conjugatum) in Seashore Paspalum Turf

Sourgrass is a stoloniferous perennial grassy weed found on golf courses throughout Hawaii. No herbicides are currently labeled for selective control of sourgrass in seashore paspalum turf, a species used regularly on golf courses throughout the tropics. A single granular application of fine salt (99% sodium chloride, 1% sodium silicoaluminate, 83% of particles 0.5 to 0.25 mm in diameter) at a rate of 1,464 kg/ha provided 84 and 23% control of sourgrass 6 wk after initial treatment (WAIT) in 2007 and 2008, respectively. Sequential granular applications of fine salt at 488 kg/ha provided 92 and 96% control of sourgrass in 2007 and 2008, respectively, at 6 WAIT. Granular applications of a coarse salt (100% sodium chloride, 75% of particles 2.0 to 1.0 mm in diameter) provided a lower level of control than fine salt at both the 1,464- and 488-kg/ha rates on three out of four rating dates in 2008; a similar trend was observed in 2007, but no significant differences were observed between these treatments. All salt treatments led to higher soil sodium adsorption ratios (SAR) and electrical conductivity (ECe) than the untreated check; however, levels reported in this study were significantly lower than the threshold SAR and ECelevels that have been associated with reduced seashore paspalum growth. Sequential applications of MSMA at 1.12 kg/ha and MSMA plus metribuzin at 1.12 kg/ha and 0.28 kg/ha, respectively, provided greater than 90% control in 2008, but less than 40% control in 2007. Greater seashore paspalum injury was observed following applications of MSMA and MSMA plus metribuzin than following salt applications. Additional research is needed to evaluate strategies for controlling sourgrass in seashore paspalum turf that do not induce phytotoxic injury after application.

Effects of high Mg 2+ concentration on KCl flotation: Part I – Laboratory research

A series of flotation tests on coarse KCl particles in brine solution prepared from potash ore from the Taquari Vassouras mine (Companhia Vale do Rio Doce; CVRD), Aracaju, Brazil was carried out to determine the recovery of sylvite in the presence of high concentrations of Mg 2+. The introduction of Mg 2+ caused the precipitation of fine salt crystals that consist mostly of NaCl (90%+) but also some KCl. However, the introduction of Mg 2+ also caused the nucleation of fine crystals of NaCl and KCl on the surface of the coarse KCl in the flotation feed. The nucleation of these fine surface crystals on the coarse KCl may have added to a (net) improvement in the recovery of the coarse KCl. However, a precipitate of fine NaCl with some KCl crystals, competed for collector and caused depression of the coarse KCl. When these precipitates were removed before collector addition, the collector subsequently adsorbed on the coarse KCl and the recovery of coarse KCl improved significantly.

Work-related health problems in salt workers of Rajasthan, India

<b>Background:</b> About 20,000 men and women are engaged in the production of salt in Rajasthan alone, which is an important unorganized sector. The salt workers are exposed to adversities of environmental conditions as well as salt in the environment. There is a lack of information about their occupational health problems. <b> Aims:</b> The study aimed to identify work-related health problems experienced by the salt workers. <b> Settings and Design:</b> Data were collected in the health camps held near salt sites. <b> Materials and Methods:</b> Workers of salt manufacturing units were invited for their free health examination. <b> Statistical Analysis: </b> Analysis of the data was carried out using Epi-Info 2002 software.<b> Results:</b> Prevalence of ophthalmic symptoms was 60.7%, that of dermatological symptoms was 43.8% and symptoms like headache, giddiness, breathlessness, muscular and joint pains were experienced by 52.1% salt workers. The ophthalmic problems were most common, probably due to irritation by direct sunlight and its glare caused by salt crystals and brine as well as irritation caused by fine salt particles suspended in the air of the working environment. Traumatic ulcers, dermatitis, muscular and joint pains, headache and giddiness were other more common symptoms observed among the workers. Prevalence of hypertension was 12.0%. <b> Conclusions:</b> Looking at the large number of salt workers exposed to salt and facing occupational health problems, there is a need for developing a mechanism for prevention of these problems in them.<br>

Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability

The frying shelf life of commercial frying oil was increased by the addition of synthetic and natural antioxidants, e.g. TBHQ, retinyl palmitate and ascorbyl palmitate (antioxidant vitamins).The results revealed that TBHQ had the best effect in retarding the deteriorative effect of frying conditions throughout 24h of frying potato chips at 180±10 oC followed by the effect of retinyl palmitate and the effect of ascorbyl palmitate compared to the control without any additives. Fried potato chips in oils either with or without antioxidant were collected during the first 8h of frying, divided into 3 main portions each portion had different treatment; 1) without any additives (control samples for fried potatoes resulting from the control oil or from oil containing TBHQ or containing retinyl or ascorbyl palmitate. 2) fortification of the above 4 samples with vitamin E (tocopherol) by dipping each of the resulting samples from the four frying trials separately in oil containing 0.1 % tocopherol. 3) fortification of each of the above mentioned samples with vitamin C by dispersing the mixture of fine salt and ascorbyl palmitate on the fried chips' surface and vigorous shaking in bags. The control samples and fortified samples were packed in aluminum bags and stored in an electric oven at 63±1 oC . The storage ability of fried potatoes at 63±1 oC was increased by the fortification with antioxidant vitamins either with vitamin E (tocopherol) or with vitamin C (ascorbyl palmitate) before packaging and storing at 63±1 oC. The results indicated that potatoes fried in oil without any additives (control) had the lowest storage stability and that it was increased by the fortification with antioxidant vitamins, C or E. Potato chips fortified with vitamins A or C by frying in oil containing retinyl palmitate or ascorbyl palmitate and also in oil containing TBHQ had better storage ability at 63 oC and this was also prolonged by the addition of vitamin E or C after the frying processes and before storing at 63 oC in aluminium bags. This demonstrated the synergistic effect of the antioxidant vitamins which work either alone or complementary to each other along with the protective effect of the phenolic antioxidant (TBHQ) which protected these vitamins by supporting their antioxidant function.