Modern experience of the use of iodinated salt in the production of canned vegetables

Abstract

In this work the results of researches on the utilization of the iodated salt at the production in industrial conditions of the tinned food „Red natural beans”, „Whine natural beans”, „Canned green peas”, „Canned sweet corn”, “Pickled cucumbers”, „Salted tomatoes” and „Salted cucumbers” are presented. There have been settled the indices of their quality (exterior factors, physico-chemical factors, microbiological factors, factors of safety) in comparison with the control samples of the same production that was made using the common salt. The obtained results are to be used in the decision taking on the general use of the iodated salt in the canned goods industry of the Republic of Moldova.