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Sulpher Dioxide in Foods

Sulpher Dioxide in Foods. ■ Sulfuring: The process by which sulfite is applied to food. The sulfite in diet occurs mainly as food preservative. Sulpher Dioxide in Foods. ■ Application of Sulfuring in food industry: As antimicrobial agents. To preserve colors of various products.

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Sulpher Dioxide in Foods

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  1. Sulpher Dioxide in Foods ■ Sulfuring: The process by which sulfite is applied to food. • The sulfite in diet occurs mainly as food preservative.

  2. Sulpher Dioxide in Foods ■ Application of Sulfuring in food industry: • As antimicrobial agents. • To preserve colors of various products. • Preserve dried fruits.

  3. Sulpher Dioxide in Foods ■ The source of sulfite additives include: 1. ► Na2S2O5 ► CaH2O6S2 ► KHSO3 ► NH4 bisulfite. 2. Exposure to fumes of burning sulfer.

  4. Sulpher Dioxide in Foods ■ Preservative Toxicity: • Preservative reacts with sulfydryl groups, aldehyde, ketone, enzyme bound NAD-FAD. • Preservative reacts with thiamine in food • People suffering asthma cannot tolerate sulfite

  5. *Principle NaOHI2+H2SO4 SO2S2O3 Blue starch

  6. 60 5 55 10 50 45 15 40 20 35 25 30 Starch 15 min 0.002N Iodine sol. 10 ml (1:3) H2SO4 25 ml 0.1N NaOH 50 ml grape juice Occasional Shaking

  7. * Calculations 1L (1 N) of 2eq I = Mwt of SO2 1 L (1N) of 2eq = 64 g of SO2 1ml (0.002N) I = 64 1000 X 500 X 2 1ml (0.002N) I = 0.000064 g of SO2 No. of gm of SO2 present in sample = X ml x 0.000064 1 G% of sulpher dioxide in grape juice = X ml x 0.000064 x 100 50 Samar A. Damiati

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