Artikel
Lizenziert
Nicht lizenziert
Erfordert eine Authentifizierung
Production of Iron Premix for the Fortification of Table Salt
-
Toks Oshinowo
Veröffentlicht/Copyright:
25. Juli 2012
Abstract
The feasibility of using fluidized bed technology for the production of an iron premix of ferrous fumarate encapsulated with soy stearine for iron fortification of table salt has been successfully demonstrated. Ferrous fumarate was selected as source of iron, in preference to ferrous sulphate heptahydrate, ferric sodium EDTA and reduced elemental iron, for its bioavailability, bland taste, stability and high iron content. Potassium iodate was used as iodine source. Fluid-bed processors of 7, 200 and 500 kg capacity were used to granulate ferrous fumarate with a solution containing, hydroxypropylmethylcellulose, sodium hexametaphosphate and titanium dioxide for binding, stabilization and colour masking, respectively. Encapsulation of granulated ferrous fumarate was achieved by top-spraying hot soy stearine containing more titanium dioxide at 98ºC on the fluidized bed. The premix contained 46.4 wt. % of ferrous fumarate. Double Fortified Salt (DFS), made by dry blending 1 part of iron premix and 150 parts of already iodized salt, contained 1000 ppm of iron and 50 ppm of iodine. Less than 10% of the iron in the premix, with a bulk density of 0.78 g/cc, dissolved in HCl at pH of 4.0 indicating good coating integrity. Particle size distribution of iron premix was consistently centred on 300 µm with more than 90% of the particles in the size range of 150 to 710 µm, similar to that of free flowing refined salt.
Published Online: 2012-7-25
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Sie haben derzeit keinen Zugang zu diesem Inhalt.
Sie haben derzeit keinen Zugang zu diesem Inhalt.
Artikel in diesem Heft
- Article
- Formation of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems by Different Heat Treatments
- Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom
- Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product
- Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage
- Thin-layer Steam Distillation of Fermented Grains: Effects of Steam Flow Rate and Temperature
- Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries
- Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake
- Thermal Diffusivity and Specific Heat of Bovine Milk Affected by Temperature and Composition
- Glass Transition Temperature, Mechanical Properties of Rice and their Relationships with Milling Quality
- Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird's Nest products
- Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing
- Rheological Properties of Anghouzeh Gum
- Rheological behaviour of dextran sulfate solutions
- Analysis of physicochemical and thermo-mechanical characteristics of Iranian black seed (Nigella oxypetala Boiss)
- Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean
- Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions
- The effect of NAA (1-naphthalene acetic acid) and AVG (aminoethoxyvinylglycine) on physical, chemical, colour and mechanical properties of Braeburn apple
- Extraction of Polysaccharide From Zizyphus Lotus Fruits
- Drying of Wheat: A Numerical Study Based on the Non-Equilibrium Thermodynamics
- Continuous and Intermittent Drying (Tempering) of Oblate Spheroidal Bodies: Modeling and Simulation
- Extracting External Features of Sweet Peppers Using Machine Vision System on Mobile Fruits Grading Robot
- Analysis of Whey Proteins Solubility at High Temperatures
- Immobilization of ß-galactosidase from Kluyveromyces lactis on Eupergit® C and Properties of the Biocatalyst
- Protein and Sugar Extraction from Rice Bran and De-Oiled Rice Bran using Subcritical Water in a Semi-Continuous Reactor: Optimization by Response Surface Methodology
- Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans
- Yield and Composition of Indonesian Cananga Oil Obtained by Steam Distillation and Organic Solvent Extraction
- Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method
- Effect of Drying on Degradation kinetics of carotenoids and color of tomato pulp
- Carrageenan drying with dehumidified air: drying characteristics and product quality
- A Mathematical Model Of Solar Drying Of Rice
- Determination of Moisture Diffusivity and Activation Energy in Thin Layer Drying of Olive Pomace
- Determination of Stickiness Values of Different Flour Combinations
- Production of Iron Premix for the Fortification of Table Salt
- Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation
- Overall and Fluid-to-particle Heat Transfer Coefficients associated with Canned Particulate non-Newtonian Fluids during Free Bi-axial Rotary Thermal Processing
- Bactericidal Activity of Slightly Acidic Electrolyzed Water Produced by Different Methods Analyzed with Ultraviolet Spectrophotometric
- Neural Network Approaches for Prediction of Pistachio Drying Kinetics
- Shorter Communication
- Effect of whey pretreatments on lactose recovery
- Moisture Sorption Isotherms of Lentil Extrudates
- Solubility of egg white proteins: Effect of pH and temperature.
- Ultrasound as Pre-Treatment for Drying of Genipap (Genipa americana L.)
- Critical Review
- Solid State Fermentation in Food Processing
Schlagwörter für diesen Artikel
salt;
fortification;
micronutrients;
iodine;
iron;
granulation encapsulation
Artikel in diesem Heft
- Article
- Formation of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems by Different Heat Treatments
- Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom
- Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product
- Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage
- Thin-layer Steam Distillation of Fermented Grains: Effects of Steam Flow Rate and Temperature
- Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries
- Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake
- Thermal Diffusivity and Specific Heat of Bovine Milk Affected by Temperature and Composition
- Glass Transition Temperature, Mechanical Properties of Rice and their Relationships with Milling Quality
- Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird's Nest products
- Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing
- Rheological Properties of Anghouzeh Gum
- Rheological behaviour of dextran sulfate solutions
- Analysis of physicochemical and thermo-mechanical characteristics of Iranian black seed (Nigella oxypetala Boiss)
- Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean
- Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions
- The effect of NAA (1-naphthalene acetic acid) and AVG (aminoethoxyvinylglycine) on physical, chemical, colour and mechanical properties of Braeburn apple
- Extraction of Polysaccharide From Zizyphus Lotus Fruits
- Drying of Wheat: A Numerical Study Based on the Non-Equilibrium Thermodynamics
- Continuous and Intermittent Drying (Tempering) of Oblate Spheroidal Bodies: Modeling and Simulation
- Extracting External Features of Sweet Peppers Using Machine Vision System on Mobile Fruits Grading Robot
- Analysis of Whey Proteins Solubility at High Temperatures
- Immobilization of ß-galactosidase from Kluyveromyces lactis on Eupergit® C and Properties of the Biocatalyst
- Protein and Sugar Extraction from Rice Bran and De-Oiled Rice Bran using Subcritical Water in a Semi-Continuous Reactor: Optimization by Response Surface Methodology
- Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans
- Yield and Composition of Indonesian Cananga Oil Obtained by Steam Distillation and Organic Solvent Extraction
- Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method
- Effect of Drying on Degradation kinetics of carotenoids and color of tomato pulp
- Carrageenan drying with dehumidified air: drying characteristics and product quality
- A Mathematical Model Of Solar Drying Of Rice
- Determination of Moisture Diffusivity and Activation Energy in Thin Layer Drying of Olive Pomace
- Determination of Stickiness Values of Different Flour Combinations
- Production of Iron Premix for the Fortification of Table Salt
- Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation
- Overall and Fluid-to-particle Heat Transfer Coefficients associated with Canned Particulate non-Newtonian Fluids during Free Bi-axial Rotary Thermal Processing
- Bactericidal Activity of Slightly Acidic Electrolyzed Water Produced by Different Methods Analyzed with Ultraviolet Spectrophotometric
- Neural Network Approaches for Prediction of Pistachio Drying Kinetics
- Shorter Communication
- Effect of whey pretreatments on lactose recovery
- Moisture Sorption Isotherms of Lentil Extrudates
- Solubility of egg white proteins: Effect of pH and temperature.
- Ultrasound as Pre-Treatment for Drying of Genipap (Genipa americana L.)
- Critical Review
- Solid State Fermentation in Food Processing
