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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.

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.

The high prevalence of hypertension is a significant concern worldwide. A decrease in salt intake is a well-known strategy to control hypertension and reduce the risk of cardiovascular diseases. Little is known about the factors influencing salt intake behaviors in settings such as Iran where consumption of salt is higher than the recommended amount. The purpose of this study was to find out what factors affect three salt intake behaviors among women: adding salt when cooking, adding salt to prepared food at the table and purchasing salty foods.

A community-wide cross-sectional survey of 516 women was conducted in Ilam, Iran. Participants were recruited using the cluster random sampling method. The survey included behaviors and variables of an expanded theory of planned behavior. The hypothesized relationships were investigated using structural equation modeling.

Perceived behavioral control (PBC) (p < 0.001) and habit (p = 0.01) appeared to be significant factors of adding salt when cooking. Determinants of adding salt to food at the table were intention (p < 0.001), PBC (p < 0.001), habit (p < 0.001). Also, PBC (p < 0.001), intention (p < 0.001), habit (p < 0.001) were identified as predictors of the purchase of salty foods. The results did not support the moderating role of Hedonic feeling to salt on the relation between intention and behaviors.

This study would be applicable to develop salt reduction interventions. Because altering the hedonic response to food is difficult, the lack of its moderating role could be a promising finding for developing salt reduction interventions.

The increasing use of rapid prototyping (RP) which fabricates complicated models easily, has highlighted the desire for making metal models also with RP technology. However, direct RP technology for metal models is not established yet. This paper presents a technology for manufacturing sacrificial patterns using salt powder. By soaking in water the salt patterns can be removed from moulds very easily. They are converted to metal models very easily through investment casting. The feasibility of the method was examined by laminating salt powder with 3D printing method. In the preliminary test it turned out that pure salt powder is unsatisfactory. So flour was mixed with salt powder for the absorption of the binder, because it is insoluble in water and readily available at low cost. Controlling the mixing ratio tests were made to examine the quality of the salt patterns, and showed promising results not only as sacrificial patterns but also as conventional 3D models. Then metallic models with complicated shapes were fabricated by casting in plaster using these salt models as patterns, and it was proven that these salt models can be used in investment casting as sacrificial patterns.

Increased dietary salt content is one of the effective factors of hypertension and a major public health challenge globally. Although the positive effects of dietary salt reduction on health are universally accepted, people can hardly reduce their salt intake. The purpose of this study is to identify the inhibitory factors of dietary salt reduction among 20–65-year-old women in Yazd City, Iran.

This study was conducted using a deductive content analysis approach based on the communication for the behavioral impact (COMBI) framework. The purposeful sampling method was applied with maximum variation in terms of different educational levels, age groups, occupational status and residential areas to select the participants. Snowball sampling was used to select health-care professionals. Furthermore, semi-structured interviews and focus-group discussions were conducted with 31 local women and 11 health-care professionals working in the City until data saturation was achieved. Data were analyzed using Graneheim and Landsman’s method.

After data analysis, 617 initial codes were extracted over the perceived barriers. After merging similar codes, 223 codes were extracted. The barriers were classified into five main categories of family, personal, organizational, educational and socio-cultural barriers.

Based on the COMBI framework, the results demonstrated that the most important barriers for reducing salt intake were negative attitude toward restrictions on dietary salt intake, insufficient and incorrect beliefs about the health risk of salt, lack of family support, inadequate health literacy and low self-efficacy in Yazd City. Among these barriers, lack of family support was considered as the most effective factor in reducing salt consumption. So, by focusing on this area and providing the community with the required education, the amount of salt consumed by families can be reduced.

During offshore pipe-lay, pipe lengths with anticorrosion coating are welded together, and, to facilitate the welding process, the ends of the pipe remain uncoated. A wide range of field joint coating (FJC) types is available for coating this bare section, functioning in conjunction with the pipeline cathodic protection system to provide an anti-corrosion system or package. This paper aims to relate to two-layer type heat shrink sleeves (2LHSS), which commonly are used for FJC of concrete-weighted offshore pipelines where the sleeve typically is over-coated with a solid or foam type polyurethane “infill”. Similar sleeves also are used sometimes in exposed conditions on lines without concrete over-coating. The maximum allowable soluble salt contamination prior to application of high-performance coating systems can vary, depending upon the coating type, but typically has been set at 20 mg/m2 (de la Fuente et al., 2006). The first layer of three-layer heat shrink sleeve (3LHSS) systems for pipeline FJC, liquid epoxy, falls into this category (ISO_21809-3:2008, 2008). In contrast, the 2LHSS system does not use a liquid epoxy first layer but relies instead on the bonding of a “mastic” layer directly to the pipe metal surface. The maximum acceptable concentration of salt contamination on prepared metal surfaces prior to the application of 2LHSS has been a subject of debate and was the focus of this study. International standards for FJC do not provide a maximum salt level. However, some companies have continued to specify low thresholds for the maximum allowable salt level for 2LHSS, which can result in expensive delays in production during offshore pipe-lay. In this study, salt contamination levels of up to 120 mg/m2 were found to have no effect on peeling performance after accelerated aging by hot water immersion. Furthermore, preparation for welding and the use of potable water during ultrasonic testing procedures prior to FJC, typically reduces the salt contamination level to below 50 mg/m2 providing a strong case for the deletion of salt contamination testing for 2LHSS.

The potential risk of failure of the coating due to poor surface cleanliness/contamination was assessed by testing the adhesion between the coating and the steel substrate to which the coating is adhering, following a period of hot water immersion. Compliance with ISO 21809-3 “Annex I” requires 28 days’ immersion at maximum operating temperature. For this study, to create a severe situation, the test rings were subjected to accelerated aging by water immersion at the HSS upper specified temperature of 65°C for more than twice the specified period (ISO_21809-3:2008, 2008). Two HSS were tested; one was widely used in applications where exposure to moderate mechanical stress is required, having a high shear strength type mastic “hybrid” adhesive containing a significant proportion of amorphous polypropylene blended with tackifiers and ethylene vinyl acetate (EVA), Andrenacci et al. (2009) referred to as “Type A”. The second, referred to as “Type B”, is widely used in applications where it is covered by a layer of “infill”, typically consisting of polyurethane foam or solid polyurethane elastomer, i.e. typical design methodology for concrete coated pipelines. “Type B” HSS had a more moderate strength traditional type mastic than “Type A” containing a significant percentage of butyl rubber with asphalt, activation agents and tackifying resins. To determine how to apply the salt contamination without causing flash rust, a mini-study was completed on the steel substrate. After numerous trials, it was found impossible to not to form visible rust on the pipe surface. The extent of rusting was minimised by heating the pipe immediately after the application of the salt solution.

High levels of sea salt on power tool prepared pipe surfaces were investigated by peel testing of 2LHSS after hot water immersion and compared against peel tests undertaken prior to hot water immersion. The test conditions were considered severe: salt contamination levels of up to 120 mg/m2 applied on power tool cleaned pipe surfaces that had been aged for one year without prior grit blasting. The accelerated ageing procedure had twice the specified (ISO_21809-3:2008, 2008) water immersion duration, and the test samples had exposed edges providing the possibility for moisture to creep under the coating. The test results showed that there were no noticeable deleterious effects on the performance of the two most commonly used FJCs, 2LHSS. Therefore, it was concluded that, as the level of salt contamination on prepared pipe surfaces after wet non-destructive testing typically is much lower than the levels tested in this study, pipe surfaces prepared for the application of 2LHSS type do not require specific additional measures to further reduce salt contamination, provided that care is taken to ensure that these conditions are maintained consistently during pipe laying operations.

The frequency of salt contamination testing of power tool cleaned surfaces prior to mastic type heat shrink sleeves can be minimised, and perhaps omitted entirely, provided the above criteria are satisfied.

A literature review revealed there was little published information on the testing of 2LHSS and nothing related to hot water immersion testing. Hence, the results of this investigation have provided useful industrial data regarding the effect of hot water ageing and the influence of surface salt contamination on field joint corrosion prevention capabilities.

The study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.

Efficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.

Significant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.

Based on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.

Innovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.