One of the oldest of the food storage methods of foods using salt to increase the durability of the company, the development of microorganisms Salt is used to prevent protective effects and provide flavor. The amount of salt added during processing to foods according to the type of food and processing changes. These amounts are specified in the relevant product communiqués of the Turkish Food Codex. By food control units at certain intervals or from various foods It is analyzed by taking samples. The sample will be given the correct result about the product product. should be quantity and feature. Determination of Salt Quantity in Food Laboratories In accordance with the standards of the manufacturer In terms of controlling production, as well as the criteria specified on the post -production label It is important in terms of determining whether or not it is followed. In this course, preparing foods for salt determination, titration in salt determination and taken With the results, methods of calculating the amount of salt in foods are explained. After reading and understanding carefully, you can also make applications and calculations. It is thought to help you.
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