连续式加碘设备加碘均匀性影响因素分析

通过对连续式加碘设备应具备结构要素的分析,阐述了加碘盐碘含量均匀性的必要条件,以及ZJD系列加碘设备的成功经验及方法,为加碘盐生产企业及加碘设备生产企业提供参考.     

加碘酱油研制

文章介绍了一种新型营养型调味品加碘酱油的研制、产品性能及效益。首次对加碘酱油的稳定性进行了理论分析和实验观察。实验表明，加碘酱油不仅保持了酱油原有特色，而且碘的均匀性稳定性好。半年内碘的损失率小于１２％。补碘效果明显。     

关于食盐加碘工艺的探讨

关于食盐加碘工艺的探讨河北省黄骅盐场王玉刚，陈刚关键词加碘工艺，加碘设备生产加碘食用盐供应市场是实现消除碘缺乏病最有效的方法，我国在１９９６年将实现食用盐全部加碘。为此，各盐区都在积极筹建粉洗加碘盐厂或精制加碘盐厂以实现食盐加碘的目标，因此食盐加碘工...     

改进机械设备 稳定加碘含量——半自动加碘机加碘精度的分析与改进

加碘机的生产过程中碘元素的稳定添加一直是困扰加碘盐质量的主要问题,对加碘机的加碘技术性能要求碘含量准确、均匀、损失少。文章通过对加碘不稳定的现象,分析设备的技术原因,采取措施对加碘机进行技术改造,从而提高设备方面加碘的准确率。     

多法并用解决加碘均匀问题

我公司为解决加碘不均匀问题,从加碘设备、加碘工艺方法及加碘人员素质等方面进行全面改进和提高,使成品盐加碘一次合格率达到99.98%,效果理想。     

食盐加碘与人体健康

对食盐加碘与人体健康的关系进行了详尽介绍,具体内容包括食盐加碘的概况,加碘盐的成分、浓度标准、工艺流程、检测方法,碘在人体内的分布及代谢,食盐加碘对人体健康的影响四个方面,以使人们更全面地了解食盐加碘与人体健康的关系。     

食盐加碘装置部件组合方式浅析

在真空制盐中,食盐加碘工序是必不可少的,而加碘装置是加碘工序中的重要环节。如何达到既经济实惠又能满足加碘要求,用户可根据自身条件需求进行食盐加碘装置的组配。     

食盐加碘技术现状调研及分析

本文通过对床前湿盐加碘和床后干盐加碘的几种方式进行了现状分析、效果比较、加碘均匀性影响因素分析,获取了较好的食盐加碘技术方案,以满足目前社会经济的需求。     

浅谈食盐加碘

本文论述了食盐加碘存在的一些问题，并提出解决办法。     

利用核子秤取样 实现加碘自动化

l前言根据国务院《中国2000年消除碘缺乏病规划纲要》和《执行中国2000年消除碘缺乏病规划纲要行动方案》的要求，确保加碘盐合格率是制盐厂家重要的工作之一。我厂始建于70年代，几经攻关改造，制盐工艺装备有了较大提高，但加碘仍采用手动滴点法加碘，当盐量增减变化时，而加碘量不能跟随变化，造成成品盐加碘合格率难以提高。如果继续使用滴点，无疑是保证不了加碘盐稳定的品质，确保成品盐加碘合格率，莫过于在线自动测量，而在线测量中取样变送尤为重要。通过取样变送装置的比较，大胆采用了全国尚无成功使用的“核子秤取样加碘随动调…     

Assessment of the sustainability of the iodine-deficiency disorders control program in Lesotho

BACKGROUND: Evaluation of the sustainability of iodine-deficiency disorders control programs guarantees successful and sustained virtual elimination of iodine deficiency. The Lesotho universal salt iodization legislation was enacted in 2000 as an iodine-deficiency disorders control program and has never been evaluated. OBJECTIVES: To assess the sustainability of the salt iodization program in Lesotho, 2 years after promulgation of the universal salt iodization legislation. METHODS: The proportion to population size method of sampling was used in 2002 to select 31 clusters in all ecological zones and districts of Lesotho. In each cluster, 30 women were selected to give urine and salt samples and 30 schoolchildren to give urine samples. The salt samples were analyzed by the iodometric titration method, and the ammonium persulfate method was used to analyze the urine samples. The chairperson of the iodine-deficiency disorders control program was interviewed on programmatic indicators of sustainability. SAS software was used for statistical analysis of the data. RESULTS: The urinary iodine concentrations of very few children (10.1% and 21.5%) and women (9.8% and 17.9%) were lower than 50 microg/L and 100 microg/L, respectively. At the household level, 86.9% of the households used adequately iodized salt. Only four indicators of sustainability have been attained by the salt iodization program in Lesotho. CONCLUSIONS; Iodine-deficiency disorders have been eliminated as a public health problem in Lesotho, but this elimination is not sustainable. Effective regular monitoring of salt iodine content at all levels, with special attention to iodization of coarse salt, is recommended, together with periodic evaluation of the iodization program.     

干式法双位加碘工艺在制盐生产上的研究应用

详尽介绍了干式法双位加碘工艺的可行性、技术要点、应用效果及所产生的经济效益.     

ZJD系列食盐加碘机的设计思路及使用

本文介绍了ＺＪＤ系列食盐加碘机设计及使用中的一些情况,供加碘盐生产企业在加碘设备的选型和使用时参考     

SDU-C全自动食盐床后干盐加碘法的应用与改进

论述了SDU-C全自动食盐加碘装置在床后干盐加碘法应用中存在的问题及改进措施     

Iodine content in bread,milk and the retention of inherent iodine in commonly used Indian recipes

Iodine deficiency disorders (IDD) is still a major public health problem and iodized salt remains the most effective means to control IDD in India. Few reports indicate that vegans have inadequate iodine intake while at the same time concerns are being raised on the implementation of universal salt iodization in the country. Therefore, we investigated the iodine content in bread, milk and commonly used Indian recipes prepared without iodized salt and the retention of inherent iodine therein. Results showed considerable iodine content in bread (25 μg/100 g) and milk (303 μg/L) as a positive fallout of universal salt iodization. Iodine content in 38 vegetarian recipes prepared without iodized salt was very low (2.9 ± 2.4 μg/100 g). Retention of inherent iodine (65.6 ± 15.4%) and iodine from iodized salt (76.7 ± 10.3%) in the same recipes was comparable. Thus, universal salt iodization programme remains the single most important source of dietary iodine for the Indian population.     

我公司床后加碘工艺初探

本文详细剖析了我公司现有湿盐加碘工艺系统存在的缺陷,并结合生产实际论证了床后加碘工艺的可行性以及预期社会、经济效益。     

Thirty years of a ban on the sale of noniodized salt: impact on iodine nutrition in children in Himachal Pradesh, India

BACKGROUND: A survey conducted by the central iodine-deficiency disorders team in Himachal Pradesh, a state in the goiter-endemic belt of India, revealed that 10 of its 12 districts have an endemic prevalence of goiter. The survey was conducted to provide health program managers data to determine whether it would be necessary to initiate intervention measures. OBJECTIVE: To assess the status of urinary iodine excretion and household salt iodization levels after three decades of a complete ban on the sale of noniodized salt in this goiter-endemic state in India as measured by assessment of urinary iodine excretion levels and iodine content of salt at the household level. METHODS: The guidelines recommended by WHO/ UNICEF/ICCIDD for a rapid assessment of salt iodization were adopted. In each of the 12 studied districts, all senior secondary schools were enlisted and one school was selected by using a random sampling procedure. Two hundred fifty children 11 to 18 years of age were included in the study. Urine samples were collected from a minimum of 170 children and analyzed using the wet digestion method. Salt samples were also collected from a minimum of 170 children and analyzed using the spot testing kit. RESULTS: All districts had a median urinary iodine excretion level > 200 microg/L and 82% of the families were consuming salt with an iodine content of 15 ppm or higher. CONCLUSIONS: The results of the present study high-light the successful implementation of the salt iodization program in the state of Himachal Pradesh. This positive impact may be due to the comprehensive strategy adopted by the state government to improve the quality of salt, development of an effective monitoring information system and effective information, education, and communication activities.     

海藻中碘的形态及其食用安全性研究进展

碘是人体甲状腺激素合成的必需元素,也是人体必需的微量元素之一。依据世界卫生组织提出的食盐加碘补碘策略, 1994年我国颁布了《食盐加碘消除碘缺乏危害管理条例》。但长期过量摄入无机碘,不仅会引起甲状腺功能失调,增加患甲状腺癌的几率,还会导致其他组织器官病变。海藻是天然的食用碘资源,有机碘含量最高达80%。通过海藻碘、有机碘和无机碘的毒性研究发现,长期大量摄入海藻碘和有机碘对甲状腺的危害要小很多。本文分析了我国补碘现状及国内外碘的限量,对比海藻碘、有机碘和无机碘的毒性差异,阐述当前海藻碘的毒性研究进展,为进一步开展海藻碘的食用安全性评估和制定碘的限量提供参考。     

ZJD型食盐加碘机喷碘系统设计

文章根据湿法工艺加碘机对喷碘系统混合均匀性，材质耐腐蚀性，匹配同步性，环境条件适应性和经济实用性要求，介绍了对以高压泵、喷嘴、过滤等为特征的喷雾系统部件装置的设计，满足生产使用要求，为加碘盐合格提供技术保障。