Formation of sulphate ion during the dehydration of sulphited vegetables
作者:
B. L. Wedzicha,
J. C. Herrera‐Viloria,
期刊:
Food Additives & Contaminants
(Taylor Available online 1991)
卷期:
Volume 8,
issue 6
页码: 683-692
ISSN:0265-203X
年代: 1991
DOI:10.1080/02652039109374025
出版商: Taylor & Francis Group
关键词: Sulphur dioxide;sulphite;cabbage;carrot;potato;dehydrated vegetables;sulphate;isotope dilution
数据来源: Taylor
摘要:
A reverse isotope dilution procedure was used to measure the formation of sulphate ion during the air dehydration of sulphited cabbage, carrot and potato at 80°C. The conversion of sulphite to sulphate was found to be of first order with respect to sulphite. The formation of sulphate in the vegetables during dehydration accounts for only part of the sulphate in the dehydrated products; the remainder comes from the scald liquor. The technique for sulphate determination is critically evaluated and the observed yields discussed.
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