Effects of physical and chemical properties on the dissolution of sea salt

Science & Technology Development Journal – Engineering and Technology, 4(2):1009-1018

Research article

Open Access Full Text Article

Eﬀects of physical and chemical properties on the dissolution of

sea salt

Nguyen Huu Lan, Nguyen Thi Ngoc Huong, Pham Huu Thinh, Lai Quoc Dat, Nguyen Hoang Dzung^*

ABSTRACT

Salt plays a crucial role in human health. However, excess use of NaCl in food products can be

harmful to health. One suggestion for this problem is optimization salt dissolution to increase the

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content of salt ions in the mouth. For this purpose, it is important to understand the solubility prop-

erties of salt crystals in saliva. The dissolving process is not only aﬀected by the physical properties

but also by the chemical composition of the salt. This study compared the solubility of four com-

mercial grain salts in four regions in Vietnam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one ﬂower

salt in Sa Huynh and a control sample with two particle sizes 1 - 2 mm and 2 - 3 mm in a Saliva Artiﬁ-

cial Gal – Fovet solution (SAGF). Dissolution was determined by analyzing microscopic images taken

by the time and analysis by Bayesian and Partial Least Squared methods. The research evaluated

the inﬂuence of physical properties (area, Feret's diameter, circularity, aspect ratio and solidity) and

chemical compositions (sodium, potassium, magnesium, calcium and moisture content) on the

dissolving process. Salt samples showed signiﬁcant diﬀerences in physical and chemical properties

by region. Morphological parameters are aﬀected by conditions of salt crystallization that indicated

through region of origin. Dissolution is evaluated through solubility coeﬃcient, Sa Huynh ﬂower

salt and control salt have the highest solubility coeﬃcient, simultaneously, it is also the smallest

value of roundness and surface index. The projected area, magnesium and sodium content are

the factors which strongly aﬀecting on dissolution of salt samples. These results demonstrated the

possibility to exploit these factors to adjust the solubility of salt as well as the perceived salinity over

time.

Key words: salt, artiﬁcial saliva, dissolution, physico-chemical properties, Bayesian

salt) can remain in food matrix aꢀer a consumer has

INTRODUCTION

Department of Food Technology, Ho Chi

Minh City University of Technology,

VNU-HCM, Ho Chi Minh City, Vietnam

swallowed it^8,9. For dry foods that are salted directly

Sodium is an essential nutrient for maintaining blood

to the surface, a signiﬁcant amount of sodium can be

plasma, acid-base balance, transmit nerve impulses

swallowed completely without the consumer perceiv-

and participate in necessary functions for human

Correspondence

ing the salty taste. e diﬀerence in salty taste is actu-

cells^1,2. Sodium is found naturally in many foods,

Nguyen Hoang Dzung, Department of

Food Technology, Ho Chi Minh City

University of Technology, VNU-HCM, Ho

Chi Minh City, Vietnam

ally caused by the dissolution of the salt in the mouth

such as milk, meat, and seafood. Besides, in some

by saliva. In it, saliva acts as a solvent to distribute ions

processed foods, snacks, spices (sodium glutamate)

in salt to the taste receptors on the tongue¹⁰. ere-

fore, the dissolving process of salt will directly aﬀect

the taste of salt in consumers.

are also sources of sodium for the body³. Nowadays,

most people are consuming too much salt, averaging 9

to 12 g per day, which is approximately twice the max-

imum recommended intake (World Health Organiza-

tion, 2014). High sodium in the diet can lead to high

Email: [email protected].vn

History

• Received: 25-3-2021

Several methods have been developed to study salt

dissolution in the mouth e.g. installing ionic elec-

trodes in the mouth. However, this technique has lim-

itations as the levels recorded may not fully reﬂect the

signal received by the taste buds. Furthermore, having

• Accepted: 27-5-2021

• Published: 03-6-2021

blood pressure, cardiovascular disease, and stroke^4,5

.

DOI : 10.32508/stdjet.v4i2.822

It can also cause calcium losses, some of which may

be pulled from bone⁶. erefore, it is necessary to de-

velop strategies that reduce the level of sodium intake

while maintaining the salt taste perception in prod-

ucts.

ere are many diﬀerent suggestions for increasing

salt salinity, such as using salt alternatives or alter-

ing the chemical composition by adding a salt addi-

tive, thereby reducing sodium intake body⁷. Previous

a string in the mouth can make chewing diﬃcult¹¹

.

For this reason, in vitro methods have been developed

with easier implementation while still providing data

for screening¹². ese methods developed systems

that simulate conditions in the mouth and the use of

natural or artiﬁcial saliva in experiments in which salt

solubility is measured using a conductivity probe or

Copyright

access article distributed under the

terms of the Creative Commons

Attribution 4.0 International license.

studies showed that from 70 to 95% sodium (or NaCl observation system. By this method, Vella, D. et al

Cite this article : Lan N H, Huong N T N, Thinh P H, Dat L Q, Dzung N H. Eﬀects of physical and chemical

properties on the dissolution of sea salt . Sci. Tech. Dev. J. –EngineeringandTechnology; 4(2):1009-1018.

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Science & Technology Development Journal – Engineering and Technology, 4(2):1009-1018

(2012) found a signiﬁcant diﬀerence between the size process. is size is present in all samples and is suf-

ﬁcient to be observed with a microscope. e classi-

ﬁcation of salt samples into two particle sizes helps to

minimize errors when analyzing the physical proper-

ties and the eﬀect of particle size factors on the disso-

lution process. e salt samples aꢀer sieving are vac-

uum packed and stored.

of salt particles and its close correlation with the disso-

lution rate¹². Beside that, Quilaqueo, M. et al (2015)

analyzed the dissolution rate of the salt by video mi-

croscopy images taken at diﬀerent times. e results

revealed that the solubility rate of salt crystals in water

is higher than in artiﬁcial saliva and at higher temper-

atures. e increased surface area aꢀer fragmentation

results in pyramid-shaped crystals having the highest

dissolution rates⁸. Hence, signiﬁcant changes in salt

dissolution can be achieved depending on its crystal

structure and soluble form.

Prepare a control sample

Take 371g of 99.5% pure NaCl dissolved in distilled

water at 60^◦C. en ﬁlter the solution through the ﬁl-

ter paper and then pour it into the stainless steel trays

(600 x 400 x 35 mm) so that the water level reaches

3 cm. Crystallize this solution in an oven at 70^◦C for

two days. Aꢀer crystallizing, the residual brine is re-

moved and the salt is dried to constant weight within

the next 12 hours before being packed for storage.

In order to optimize the salty taste felt in the mouth,

it is essential to understand the solubility of salt in

saliva. e diﬀerences in salt origin, raw seawater

sources and production speciﬁcations lead to sea salt

having diﬀerent particle sizes and shapes that result

in the diﬀerence of salty taste¹³. Besides, the diﬀer-

ence in mineral composition such as potassium, cal-

cium, and magnesium also aﬀects the salty taste of

salt¹⁴. It can be explained by the diﬀerence in disso-

lution kinetics. is research focused on correlation

and inﬂuence of physico-chemical and particle shape

on the dissolution of sea salt in some region in Viet-

nam. From there, it can shown the characteristics of

sea salt in diﬀerent geographical regions in Vietnam.

Normally, conventional linear regression is used to

estimate the parameters of equations and their con-

ﬁdence amounts. However, this paper used Bayesian

statistics as an alternative method with many advan-

tages over conventional regression method^15,16. e

Bayesian method can be basically applied to approach

the linear model for the nonlinear ﬁrst-order model,

Prepare a solution of artiﬁcial saliva

Artiﬁcial saliva (SAGF) was described by Gal & Fovet

(1998) to contain 125.6mg of NaCl; 963.9mg KCl;

189.2mg KSCN; 654.5mg KH₂PO₄; 200mg Urea;

763.2mg Na₂SO₄.10H₂O; 178mg NH₄Cl; 227.8mg

CaCl₂.2H₂O and 630.8mg NaHCO₃in 1 liter of dis-

tilled water¹². e artiﬁcial saliva mixture was stirred

for 1 hour at 37^◦C on the magnetic stirrer. e SAGF

solution was tested to ensure a pH of 6.8 and a con-

ductivity of 530 - 560 µS/cm.

Analysis of chemical composition

e moisture content of salt was determined by MB90

type infrared moisture analyzer (Ohaus, USA), drying

at 130^◦C until constant weight. e mineral compo-

sition including sodium, potassium, magnesium, cal-

cium and magnesium in salt was determined by ﬂame

atomic absorption spectroscopy (VISTA-pro, Varian

Canada, Mississauga, ON, Canada). Samples were an-

alyzed in 3 replicates.

or any other model that is deemed suitable¹⁵

.

MATERIALS AND METHODS

Materials

Five commercial salt samples and one control were

used to evaluate physico-chemical, morphological

properties and solubility. Commercial salt sam-

ples were collected from other production areas (Ta-

ble 1): four samples of grain salt from anh Hoa

(Hoa Loc, Hau Loc Province), Sa Huynh (Duc Pho

Province, Quang Ngai), Vung Tau (An Ngai, Long

Dien Province), Bac Lieu (Long Dien, Dong Hai

Province) and sample of Sa Huynh ﬂower salt (Duc

Pho Province, Quang Ngai). Samples are stored at

room temperature under conditions of low humidity.

Each salt (500 g) is sieved for 20 min and the material

between sieves net of size 3.00 mm, 2.00 mm and 1.00

Analysis of morphological parameters

e morphology of the salt was assessed by analyz-

ing the images obtained with an optical microscope.

e salt particles were placed on a concave slide and

observed under the microscope (OPTIKAM-B9, Op-

tika, Italy) and the images obtained with the Optikam

digital camera (OPTIKAM-B3, Optika, Italy) were

combined with a microscope and using OptikaView

soꢀware (Optika, Italy). e captured images were

processed and analyzed using ImageJ 1.8.0 soꢀware

(National Institutes of Health, USA). Parameters de-

scribing 2D shape and dimension are determined

based on the image analysis. ese parameters in-

mm is used for analysis dynamics of the dissolution clude: projected area (A); roundness (C = 4π.(A/P²))

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Science & Technology Development Journal – Engineering and Technology, 4(2):1009-1018

Table 1: Salt in research

Sample

Information of sample

Name of sample

Sample

Information of sample

Name of sample

Size of particle

1 – 2 mm

Size of particle

2 – 3 mm

BL1

FS1

Bac Lieu solar salt

Sa Huynh ﬂower of salt

Control sample

BL2

FS2

Bac Lieu solar salt

Sa Huynh ﬂower of salt

Control sample

M1

M2

SH1

TH1

VT1

Sa Huynh solar salt

anh Hoa solar salt

Vung Tau solar salt

SH2

TH2

VT2

Sa Huynh solar salt

anh Hoa solar salt

Vung Tau solar salt

where P is projected perimeter; Maximum ferrite di-

ameter (Fmax is the maximum distance between two

parallel tangent lines of a particle projected), aspect

ratio (AR = Spindle / Minor axis of the circumcircle),

surface index (S = A / Ac) where Ac is the area of the

Statistical methods

Diﬀerences between samples were determined using

ANOVA analysis and LSD test with R soꢀware ver-

sion 4.0.2 (CRAN)¹⁹. Correlation between morpho-

logical parameters and chemical composition was an-

alyzed by Principle Components Analysis - PCA. e

dissolution results were calculated by constructing the

Bayesian regression equation and the relationship be-

tween physical and chemical properties and dissolu-

tion was determined by Partial Least Squared – PLS.

smallest circumcircle¹⁷

.

Dissolution process analysis in artiﬁcial

saliva solution

Dissolution analysis method includes image analysis

of microscopic images obtained from Optikam digi-

tal cameras (OPTIKAM-B3, Optika, Italy) combined

with microscopes (OPTIKAM-B9, Optika, Italy). Im-

age sequences were collected using OptikaView soꢀ-

ware (Optika, Italy) and recording was started when

a grain of salt was placed on a concave slide. Imme-

diately 500 µL of a previously preheated SAGF so-

lution at 37^◦C was added. e chosen temperature

RESULTS AND DISCUSSION

Results of analysis of chemical composition

in sea salt

Table 2 shows the chemical composition of salt sam-

is close to human body temperature (37^◦C) because ples. Depending on the production area, other min-

many salty foods are consumed in this range. e cap-

tured images were analyzed using ImageJ 1.8.0 soꢀ-

ware (National Institutes of Health, USA) and con-

verted into 8-bit images, sharpened and adjusted to

the color threshold. e dissolution rate is calculated

based on the reduction of the projected area of the salt

particle over time and the dissolution kinetics are de-

eral components such as K, Mg and Ca were also

found in the samples apart from Na. ose non-Na

elements have been found to contribute to the salty

taste^20–22. e sodium content varies between sam-

ples from diﬀerent production regions. Vung Tau

grain salt has the highest sodium content (337 to 339

mg/g), while Sa Huynh ﬂower salt has the lowest con-

tent (287 to 289 mg/g). Control salt contains few

minerals than other samples, while ﬂower salt and Sa

Huynh seed salt have the highest total content of other

minerals. Humidity showed signiﬁcant diﬀerences

between the types of salt (Table 2). Flower salt and

Sa Huynh grain salt with the highest humidity (from

10.3% to 13.7%) diﬀer signiﬁcantly from other salts

(from 3.30 to 8.51%). In general, most commercial

grain salts have a low moisture content, ranging from

3.30% to 8.51%, which is consistent with the current

moisture content requirement of no more than 10%.

scribed by the following three models^8,18

:

Zero-order model, has the following equation:

(1)

(2)

(3)

A_t= −K₀.t +A₀

First-order model, has the following equation:

ln(A_t) = −K₁.t +ln(A₀)

Hixon Crowell model, has the following equation:

A¹₀^/3−A_t^1/3= K_s.t

Where A_tis the projected area of the insoluble salt

particles at the time t(s), K₀, K₁K_S(s⁻¹) is the sol-

ubility coeﬃcient and A₀is the initial projected area.

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Table 2: Chemical composition of salt samples.

Sample

Chemical composition in 1 gram of salt

Na (mg)

314 ꢀ 1^e

318 ꢀ 1^d

289 ꢀ 1^g

287 ꢀ 1^g

389 ꢀ 2^a

386 ꢀ 2^b

307 ꢀ 1^f

308 ꢀ 1^f

313 ꢀ 1^e

317 ꢀ 2^d

337 ꢀ 2^c

339 ꢀ 3^c

K (µg)

Mg (µg)

2570 ꢀ 6^h

2780 ꢀ 3^g

10100 ꢀ 10^b

10700 ꢀ 5^a

< 1

Ca (µg)

1400 ꢀ 4^f

1460 ꢀ 2^e

844 ꢀ 1^g

838 ꢀ 1^h

< 1

Moisture (%)

7.67 ꢀ 0.03^f

8.51 ꢀ 0.09^e

10.20 ꢀ 0.02^d

13.20 ꢀ 0.20^b

< 0.01

BL1

BL2

FS1

668 ꢀ 1ⁱ

470 ꢀ 1^j

3490 ꢀ 2^a

3150 ꢀ 3^b

< 1

FS2

M1

M2

< 1

< 0.01

SH1

SH2

TH1

TH2

VT1

VT2

1570 ꢀ 5^d

1790 ꢀ 2^c

1550 ꢀ 6^e

1500 ꢀ 4^f

678 ꢀ 1^h

824 ꢀ 2^g

8790 ꢀ 5^c

8140 ꢀ 4^d

5240 ꢀ 3^f

5650 ꢀ 2^e

1900 ꢀ 2^j

2190 ꢀ 8ⁱ

636 ꢀ 4^j

642 ꢀ 3ⁱ

2540 ꢀ 3^b

2660 ꢀ 3^a

1490 ꢀ 5^d

1560 ꢀ 3^c

11.30 ꢀ 0.10^c

13.70 ꢀ 0.10^a

5.45 ꢀ 0.03^h

6.25 ꢀ 0.03^g

3.30 ꢀ 0.10^j

3.90 ꢀ 0.03ⁱ

Mean value (n = 3) ꢀ standard deviation

Mean value represented by diﬀerent letters in each column indicates signiﬁcant diﬀerences according to ANOVA analysis and LSD test (p

<0.05).

Figure 1: Projected shape of salt samples under an optical microscope (a - BL1, b - BL2, c - FS1, d - FS2, e - M1, f -

M2, g - SH1, h - SH2, i - TH1, j - TH2, k - VT1, l - VT2)

rate, Sa Huynh ﬂower salt (Figure 1c, Figure 1d) and

Sa Huynh grain salt (Figure 1g, Figure 1h) have the

highest value, and samples of grain salt in other pro-

duction areas such as Bac Lieu (Figure 1a, Figure 1b),

anh Hoa (Figure 1i, 1j), Vung Tau (Figure 1k, Fig-

ure 1l) have smaller aspect ratio.

Results of analysis of morphological pa-

rameters

Table 3 compares roundness and surface index be-

tween salt samples. Statistically, Sa Huynh ﬂower salt

had the smallest area value. e roundness of the salt

is aﬀected by the salt crystallization. If the salt sam-

ples are crystallized in stable conditions, the salt par-

ticles grow evenly between the edges, creating a cube

shape and a ﬂat surface, making the roundness and

surface index small. e grain salt samples have more

angular shapes like convex polygons due to crystal-

lization under unstable conditions with higher round-

Dissolution analysis results

e kinetics of the solubility of salt granules in arti-

ﬁcial saliva solution shows that there are diﬀerences

between the diﬀerent salts. Figure 2 shows the reduc-

tion of the projected area with time dissolving in the

ness and surface index (Figure 1). In terms of frame artiﬁcial saliva solution of each salt sample. Two salt

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Table 3: Morphological parameters and size of salt particles determined by optical microscopy.

Sample

Morphological and dimensional parameters

Projected area Circulatiry

Max

(mm)

Ferret

Aspect ratio

Solidity

(mm²)

BL1

BL2

FS1

3.523 ꢀ 0.181^h

5.322 ꢀ 0.184^b

2.908 ꢀ 0.259^k

4.597 ꢀ 0.339^e

2.655 ꢀ 0.361^l

4.487 ꢀ 0.398^f

3.050 ꢀ 0.287^j

5.188 ꢀ 0.358^c

3.280 ꢀ 0.223ⁱ

4.730 ꢀ 0.273^d

3.842 ꢀ 0.114^g

5.715 ꢀ 0.141^a

0.727 ꢀ 0.045^b

0.722 ꢀ 0.042^bc

0.692 ꢀ 0.050^e

0.660 ꢀ 0.079^f

0.673 ꢀ 0.078^e

0.663 ꢀ 0.086^f

0.717 ꢀ 0.049^bc

0.705 ꢀ 0.043^cd

0.718 ꢀ 0.047^bc

0.707 ꢀ 0.041^bcd

0.725 ꢀ 0.047b^c

0.758 ꢀ 0.050^a

2.678 ꢀ 0.133^f

3.235 ꢀ 0.116^b

2.417 ꢀ 0.149^h

3.027 ꢀ 0.148^c

2.245 ꢀ 0.173ⁱ

2.948 ꢀ 0.170^d

2.453 ꢀ 0.146^h

3.217 ꢀ 0.166^b

2.543 ꢀ 0.123^g

3.068 ꢀ 0.141^c

2.743 ꢀ 0.079^e

3.355 ꢀ 0.113^a

1.133 ꢀ 0.071^d

1.173 ꢀ 0.084^bc

1.190 ꢀ 0.110^ab

1.212 ꢀ 0.109^a

1.198 ꢀ 0.093^ab

1.220 ꢀ 0.130^a

1.148 ꢀ 0.062^cd

1.197 ꢀ 0.145^ab

1.133 ꢀ 0.063^d

1.133 ꢀ 0.084^d

1.155 ꢀ 0.079^cd

1.200 ꢀ 0.096^ab

0.963 ꢀ 0.049^cd

0.992 ꢀ 0.028^a

0.957 ꢀ 0.050^d

0.962 ꢀ 0.049^cd

0.935 ꢀ 0.052^e

0.965 ꢀ 0.048^cd

0.972 ꢀ 0.045^bcd

0.960 ꢀ 0.049^cd

0.975 ꢀ 0.044^bc

0.983 ꢀ 0.038^ab

0.993 ꢀ 0.025^a

FS2

M1

M2

SH1

SH2

TH1

TH2

VT1

VT2

Mean value (n = 60) ꢀ standard deviation

Mean values expressed in diﬀerent letters in each column indicate signiﬁcant diﬀerences according to ANOVA analysis and LSD test (p <0.05).

samples of Vung Tau (VT1 and VT2) and Bac Lieu model by Bayesian method are presented in Table 5.

(BL1 and BL2) exhibited very slow reduction in par-

ticle projected area with dissolution time and the lin-

ear graph is similar to that of the zero-order model.

is result is similar to observed in previous study for

salt samples with block shape having slower dissolu-

tion rate compared to pyramid-shaped samples⁸. On

the other hand, Sa Huynh ﬂower salt (FS1 and FS2)

and reference salt (M1 and M2) tended to dissolve

faster, the salt particle projected area of these sam-

ples decreased very quickly, with sugar dissolution

graph. Curved is suitable for the ﬁrst order model.

When dissolved in artiﬁcial saliva solution, these salt

samples have fragmentation phenomenon, increasing

the surface area in contact with saliva and dissolving

rapidly. Fragmentation of the salt grain may be re-

lated to the crystal’s internal structure. Samples of

grain salts without fragmentation during dissolution

indicated that these samples were structurally tight.

In contrast, Sa Huynh ﬂower salt has a porous, light-

grain structure with many pores so fragmentation is

observed during the dissolution. In addition, samples

of anh Hoa grain salt (TH1 and TH2), Sa Huynh

(SH1 and SH2) have curve-shaped solubility graph

but do not show the nonlinear model clearly, it is pos-

sible to apply Hixon Crowell model to show the best

Samples of Sa Huynh ﬂower salt and control salt have

the highest solubility coeﬃcient. While the salt sam-

ples in Bac Lieu and Vung Tau have a lower solubil-

ity coeﬃcient than other salt samples. is is shown

when the greater the solubility coeﬃcient, the faster

the salt dissolves or the shorter the total dissolution

time, and vice versa. is result also shows the ef-

fect of particle size on the dissolution rate when larger

salt samples (BL2, FS2, M2, SH2, TH2 and VT2) have

lower solubility coeﬃcients.

Discussion on characteristics

Correlation between physical and chemical

properties.

e analysis results from the PCA correlation circle

showed a very large correlation between the round-

ness of the grain and the chemical composition of the

salt (Figure 3). is result clearly shows the speciﬁcs

and diﬀerences in physical and chemical properties

in the two samples of ﬂower salt and Sa Huynh grain

salt compared to the remaining salt samples, which

are AR and moisture, magnesium, potassium con-

tent. At the same time, morphological parameters

also showed that projected area parameters and max-

imum ferrite diameter also have a very clear positive

correlation. Most physical properties exhibit an in-

solubility of all salt samples¹⁶

e solubility coeﬃcient results of salt samples calcu-

.

lated from the regression equation of Hixson Crowell verse correlation with the potassium, magnesium and

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Table 4: R²values of dissolution kinetic models

Sample

BL1

BL2

FS1

Zero – order

0.9781

0.9850

0.9562

0.9589

0.9488

0.9567

0.9760

0.9777

0.9752

0.9841

0.9797

0.9782

First – order

0.9850

0.9904

0.9407

0.9535

0.9433

0.9428

0.9634

0.9861

0.9850

0.9877

0.9858

0.9821

Hixon Crowell

0.9893

0.9903

0.9884

0.9882

0.9871

0.9869

0.9888

0.9902

0.9929

0.9868

0.9813

FS2

M1

M2

SH1

SH2

TH1

TH2

VT1

VT2

Figure 2: Projected area of salt samples under an optical microscope.

moisture content, while positively correlating with the the high calcium content.

sodium and calcium content. is shows that during

Evaluate the inﬂuence of chemical and phys-

ical properties on the solubility of salt

natural crystallization, the purer the salt samples or

the higher their sodium content, the shape and size

of the salt also diﬀer from those with lower sodium

content.

Salt samples also showed signiﬁcant diﬀerences in

physical and chemical properties by region of produc-

tion. Sa Huynh ﬂower salts and grain salt have high

levels of magnesium, potassium, and moisture, which

are very round. Salt from Vung Tau, Bac Lieu has

To evaluate the eﬀect of physical and chemical prop-

erties on the salt solubility, we conduct PLSR analy-

sis with solubility coeﬃcient calculated from the re-

gression equation according to Bayesian method as

dependent variable and 5 physical parameters (Area,

Feret’s Diameter, Circularity, Aspect Ratio and Solid-

ity) as well as 5 chemical parameters (sodium, potas-

high sodium content, high roundness and surface in- sium, magnesium, calcium and moisture content) as

dex. anh Hoa salt showed a distinct diﬀerence in independent variables. e result of RMSEP shows

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Table 5: Values from the regression equation following the Bayesian method of salt dissolution.

Sample

Equivalence coeﬃcient and 90% credible interval

Coeﬃcient

2,5% Credible Interval

97,5% Credible Interval

0.010 ꢀ 0.005^g

0.007 ꢀ 0.002^h

0.039 ꢀ 0.007^b

0.023 ꢀ 0.005^d

0.060 ꢀ 0.015^a

0.031 ꢀ 0.006^c

0.017 ꢀ 0.003^e

0.010 ꢀ 0.005^g

0.012 ꢀ 0.004^f

0.010 ꢀ 0.005^g

0.008 ꢀ 0.003^gh

0.004 ꢀ 0.001ⁱ

BL1

BL2

FS1

0.010 ꢀ 0.005^gh

0.007 ꢀ 0.001ⁱ

0.038 ꢀ 0.006^b

0.022 ꢀ 0.004^d

0.057 ꢀ 0.014^a

0.030 ꢀ 0.005^c

0.017 ꢀ 0.003^e

0.009 ꢀ 0.005^gh

0.012 ꢀ 0.004^f

0.010 ꢀ 0.004^g

0.008 ꢀ 0.003^hi

0.004 ꢀ 0.001^j

0.009 ꢀ 0.005^gh

0.006 ꢀ 0.001ⁱ

0.036 ꢀ 0.005^b

0.021 ꢀ 0.004^d

0.054 ꢀ 0.013^a

0.029 ꢀ 0.005^c

0.016 ꢀ 0.003^e

0.009 ꢀ 0.005^gh

0.012 ꢀ 0.004^f

0.010 ꢀ 0.004^g

0.008 ꢀ 0.003^hi

0.003 ꢀ 0.001^j

FS2

M1

M2

SH1

SH2

TH1

TH2

VT1

VT2

Mean value (n = 60) ꢀ standard deviation

Mean values expressed in diﬀerent letters in each column indicate signiﬁcant diﬀerences according to ANOVA analysis and LSD test (p <0.05).

Figure 3: Results of PCA correlation circle

that when evaluating combinations of factors, the highest VIP coeﬃcients of the factors assessed. In

combination of 6 factors shows the best explanation there, magnesium showed the highest inﬂucence on

due to the lowest RMSEP value of the 10 combina- dissolution process. is is possible because mag-

tions is considered (Figure 4).

nesium binds hydration water more tightly than cal-

cium, potassium, and sodium when dissolved, as a

result, the hydrated magnesium cation is diﬃcult to

dehydrate. Among physical properties, Area parame-

e analysis results of Variable Importance in Pro-

jected – VIP coeﬃcients in the combination of 6 fac-

tors showed a clear inﬂuence of physical and chemical

properties which is presented in Table 6. e results ter has the highest coeﬃcient, proving that this is an

showed that the chemical composition has a great in- important physical factor to consider when evaluat-

ﬂuence on the dissolution process when the sodium, ing the solubility of salt. e results also show that

magnesium, potassium and calcium contents have the the moisture content also has a slight inﬂuence on the

1015

Science & Technology Development Journal – Engineering and Technology, 4(2):1009-1018

Figure 4: Root Mean Squared Error of Prediction graph of solubility coeﬃcient.

dissolution process as the moisture’s VIP coeﬃcient is SAGF: Saliva Artiﬁcial Gal – Fovet solution

clearly diﬀerent from the remaining physical param-

eters.

Na: Sodium

VIP : Variable Importance in Projected

CONCLUSIONS

COMPETING INTEREST

e results of the solubility of salt samples from 1 to 2

mm and 2 to 3 mm in size in artiﬁcial saliva solution

have shown that salt type, morphology and chemical

composition are inﬂuential factors aﬀecting dissolv-

ing speed. Flower salts dissolve much faster than grain

salt. Projected particle area parameters and sodium,

potassium, calcium, and magnesium content are the

main physical and chemical factors that have great

correlation with the solubility process. e mineral

composition inﬂuences the taste perception of salt

(potassium is acidic and magnesium is bitter). ere-

fore, the adjustment of salt crystallization in produc-

tion and the chemical composition change the sen-

sory properties of salt. is problem required further,

study on the eﬀect of the physical and chemical fac-

tor on the salinity sensory properties of salt samples

of diﬀerent origin.

e authors declare that they have no competing in-

terestes.

AUTHORS’ CONTRIBUTION

Nguyen Huu Lan: e conception and design of the

study, Writing – original draꢀ. Nguyen i Ngoc

Huong: Methodology, Data curation. Pham Huu

inh: Formal analysis. Lai Quoc Dat: Methodology,

Writing – review and editing. Nguyen Hoang Dzung:

Funding acquisition, Supervision, Validation.

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LIST OF ABBREVIATIONS

AR: Aspect ratio

Ca: Calcium

Cir.: Circularity

Feret: Feret’s Diameter

Mg: Magnesium

PLS: Partial Least Squared

PLSR: Partial Least Squares Regression

PCA: Principle Components Analysis

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RMSEP: Root Mean Squared Error of Prediction

1016

Science & Technology Development Journal – Engineering and Technology, 4(2):1009-1018

Table 6: Variable Importance in Projected.

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Area

1.13

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0.03

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AR

Solidity Na

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Moisture Ca

Mg

K

Variable im-

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0.04

0.86

0.96

1.89

1.07

in Projected

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Tạp chí Phát triển Khoa học và Công nghệ –Kĩ thuật và Công nghệ , 4(2):1009-1018

Bài nghiên cứu

Open Access Full Text Article

Ảnh hưởng của các tính chất vật lý và hóa học đến quá trình hòa

tan của muối biển

Nguyễn Hữu Lân, Nguyễn Thị Ngọc Hương, Phạm Hữu Thịnh, Lại Quốc Đạt, Nguyễn Hoàng Dũng^*

TÓM TẮT

Muối có vai trò quan trọng trong sức khỏe con người. Tuy nhiên, sử dụng quá nhiều NaCl trong

các sản phẩm thực phẩm có thể ảnh hưởng xấu đến sức khỏe. Một hướng giải quyết vấn đề này

Use your smartphone to scan this

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là cần tối ưu quá trình hòa tan muối để tăng hàm lượng các ion của muối trong miệng. Để thực

hiện điều đó, điều quan trọng là cần hiểu các đặc tính hòa tan của tinh thể muối trong nước bọt.

Quá trình hòa tan của muối không chỉ bị ảnh hưởng bởi các tính chất vật lý mà còn bị ảnh hưởng

bởi thành phần hóa học của muối. Nghiên cứu so sánh độ hòa tan của 4 mâũ muối thương mại từ

4 khu vực ở Việt Nam (Bạc Liêu, Thanh Hóa, Sa Huỳnh, Vũng Tàu), 1 mâũ muối hoa từ Sa Huỳnh và

1 mâũ đối chứng ở 2 kích thước là 1 – 2 mm và 2 – 3 mm trong dung dịch nước bọt nhân tạo Gal

– Fovet (SAGF). Sự hòa tan được phân tích qua hình ảnh tinh thể dưới kính hiển vi theo thời gian,

xử lý kết quả bằng phương pháp Bayesian và bình phương tối thiểu từng phần (PLS). Nghiên cứu

đánh giá sự ảnh hưởng của các tính chất vật lý (diện tích hình chiếu, đường kính Feret, độ tròn, tỷ

lệ khung hình và chỉ số bề mặt) và các tính chất hóa học (Natri, Kali, Magie, Canxi và độ ẩm) đến

quá trình hòa tan. Các mâũ muối cho thấy sự khác nhau đáng kể về tính chất vật lý và hóa học

theo khu vực địa lý. Các thông số hình học bị ảnh hưởng bởi điều kiện kết tinh, điều này thể hiện

qua nguồn gốc các mâũ. Độ hòa tan được đánh giá qua hệ số hòa tan, muối hoa Sa Huỳnh và mâũ

đối chứng có hệ số hòa tan cao nhất, đồng thời, cũng có giá trị độ tròn và chỉ số bề mặt nhỏ nhất.

Diện tích hình chiếu, hàm lượng Magie và natri là những yếu tố ảnh hưởng mạnh nhất. Kết quả

thể hiện khả năng khai thác các yếu tố này để điều chỉnh độ hòa tan của muối cũng như sự cảm

nhận độ mặn theo thời gian.

Từ khoá: muối, nước bọt nhân tạo, hòa tan, tính chất hóa lý, Bayesian

Bộ môn Công nghệ ực phẩm, Đại học

Bách Khoa, ĐHQG-HCM, TP. Hồ Chí

Minh, Việt Nam

Liên hệ

Nguyễn Hoàng Dũng, Bộ môn Công nghệ

Thực phẩm, Đại học Bách Khoa, ĐHQG-HCM,

TP. Hồ Chí Minh, Việt Nam

Email: [email protected].vn

Lịch sử

• Ngày nhận: 25-3-2021

• Ngày chấp nhận: 27-5-2021

• Ngày đăng: 03-6-2021

DOI : 10.32508/stdjet.v4i2.822

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Trích dẫn bài báo này: Lân N H, Hương N T N, Thịnh P H, Đạt L Q, Dũng N H. Ảnh hưởng của các tính

chất vật lý và hóa học đến quá trình hòa tan của muối biển . Sci. Tech. Dev. J. - Eng. Tech.;

4(2):1009-1018.

1018