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This study aims to provide a salt ready-mix to instant fried noodles manufacturers.

Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.

The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.

To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.

Salt is one of the most valuable substances available to man, with a definitive role in the human body and in food production. However, the continued use or indeed misuse of salt has led to adverse effects on health. The increasing consumption of convenience foods has contributed greatly to a high salt intake. Highly processed, convenience foods are known to contain large quantities of salt to optimise storage stability and flavour acceptability. Current high salt intakes have therefore been attributed to processed foods, accounting for 75‐85 per cent of total salt intake. Such findings and associated health implications have prompted a call from health professionals and food researchers to reduce salt intake. Effective salt reduction, however, can only be achieved with the co‐operation and commitment of the food industry in the development of lower‐salt processed foods.

This work aims to explain the effect of common salt on absorbance spectra and solubility of textile direct dyes, which is important in analysing and reusing wastewater of dyeing process.

Several textile dyes such as Direct red 243, Direct yellow 86 and Direct blue 201 solutions with and without NaCl salt were used to study the effect of common salt on solubility of textile direct dyes. Several methods such as derivative spectrophotometry, principal component analysis and colorimetric techniques were used to analyse the absorbance spectra of dye solution.

The obtained results indicate that the effect of common salt on absorbance spectra and solubility of textile direct dye depends on the chemical structure of dyes. The NaCl salt significantly affects the solubility of Direct red 243 (red dye) and Direct yellow 86 (yellow dye) which have Azo compounds containing four SO₃ functional groups. But the NaCl salt does not change the solubility of Direct blue 201 (Blue dye) which has Azo compound containing two SO₃ functional groups. Also, the NaCl salt decreases the accuracy of dye concentration prediction.

During reusing wastewater of dyeing process, the amount of dyes has been evaluated via absorbance spectra of dye solution.

This work explains the effect of common salt on solubility of textile direct dyes and the accuracy of dyes concentration prediction.

Ever since historical records have been kept, salt has played an astonishingly important part in the lives of men. Wars have been fought over its sources, and for centuries its trade was more important than that of any other material. The salaries that we draw today are in direct lineal descent from the salt money paid to the Roman soldiers.

A study of the price discounts granted by Morton Salt Company and other producers of table salt in the U.S. on their sales of table salt to grocery wholesalers and retailers. The discounts were found to be illegal under the Robinson-Patman Act by the Federal Trade Commission and the Supreme Court. The Commission and the Court believed that the discounts were unjustified price concessions granted to “large” buyers, consistent with the concerns of the Robinson-Patman Act. However, the evidence indicates that the most common discount – the “carload discount” – was received by virtually all buyers, regardless of the buyer’s size; the other discounts – “annual volume” discounts – though received primarily by “large” buyers, were likely cost based. The history of the discounts and likely reasons why they were granted are explored in detail.

The authors have carried out a research project on artisanal salt activity in the Gulf of Cadiz, providing a new vision of the theories of intangible cultural heritage. The main objective has been to characterise artisanal salt activity in terms of its cultural and sustainable values, a perspective that had not been addressed until now. Moreover, the replacement of this activity by a more industrialised one has contributed to problems in the preservation of this heritage and a transformation of its places.

The research has combined qualitative methodology, based on observation and fieldwork, with a statistical review of the phenomenon under study. Finally, the data has been triangulated to understand the heritage and sustainable value, as well as its historical evolution.

All this contributes to understanding the importance of artisanal salt activity as an element of the intangible cultural heritage of the region, for the conservation of biodiversity and sustainable ways of life in the marshes of the Gulf of Cadiz, and the possibility of preserving it in the face of the problems of globalisation.

To date, there has been no research that combines sustainability and heritage in the field of salt activity. Likewise, until this study was carried out, there had been no research on salt activity from the perspective of intangible cultural heritage.

Despite the dramatic increase in construction toward additive manufacturing, several challenges are faced using natural materials such as Earth and salt compared to the most market-useable materials in 3D printing as concrete which consumes high carbon emission.

Characterization and mechanical tests were conducted on 19 samples for three natural binders in dry and wet tests to mimic the additive manufacturing process in order to reach an efficient extrudable and printable mixture that fits the 3D printer.

Upon testing compressive strength against grain size, compaction, cohesion, shape, heat and water content, X-Salt was shown to record high compressive strength of 9.5 MPa. This is equivalent to old Karshif and fire bricks and surpasses both rammed Earth and new Karshif. Material flow analysis for X-Salt assessing energy usage showed that only 10% recycled waste was produced by the end of the life cycle compared to salt.

Findings are expected to upscale the use of 3D salt printing in on-site and off-site architectural applications.

Findings contribute to attempts to resolve challenges related to vernacular architecture using 3D salt printing with sufficient stability.

Benefits include recyclability and minimum environmental impact. Social aspects related to technology integration remain however for further research.

This paper expands the use of Karshif, a salt-based traditional building material in Egypt's desert by using X-Salt, a salt-base and natural adhesive, and investigating its printability by testing its mechanical properties to reach a cleaner and low-cost sustainable 3D printed mixture.

The purpose of this paper is to explore the barriers to, and implications of, salt reduction initiatives within the UK food manufacturing industry.

In total, 13 technical and new product development (NPD) managers were purposefully sampled from businesses supplying foods within the chilled convenience food sector. Data were generated using semi-structured interviews incorporating the critical incident technique. Thematic and comparative analyses identified similarities and differences in the challenges facing different product categories within the sector.

Barriers to further salt reduction included: manufacturing limitations; NPD constraints; food safety, quality and shelf-life trade-offs; and organoleptic acceptance. No single barrier dominated industry concerns and many barriers were interlinked. Overarching issues of competitive inequality between signatories and non-participants to voluntary salt reduction agreements, and the experience of product reformulation having reached its limits were prevalent.

This research provides a food industry perspective on the identified barriers faced by UK food processors and manufacturers in advancing salt reduction within the chilled convenience sector.

This study aims to determine the threshold of salt taste recognition and to evaluate differences by sex, age and body mass index (BMI) among a sample of Moroccan population.

A simple-blind experimental study was conducted among 201 healthy subjects to determine the threshold of salt taste recognition and to evaluate differences by sex, age and BMI among a sample of Moroccan population. The threshold of salt taste recognition was determined based on the validated the three alternatives forced choice method. A total of 11 prepared solutions of sodium chloride at different concentrations ranging from 0–500 mmol/L were used.

The average of the total population was 14.6 ± 10.9 mmol/L. And, 84% of the total population recognized the salt taste at the concentration of 15 mmol/L. Women participants detected the salt taste at a lower rate (53% versus 38% at 8 mmol/L, p = 0.02, in women and men, respectively). The mean values of the threshold among women was significantly lower (12.6 ± 8.1 mmol/L) compared to men (16.7 ± 12.8 mmol/L), p < 0.001. No statistical difference was obtained among either age groups or BMI categories.

The present study showed that the average threshold of salt taste recognition is high, and that it is even higher in men compared to women. At a community level, a progressive reduction of salt in food items is recommended.