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). When the amount of iron was evaluated
after processing (baking bread), the result was found to be
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