The reactions of sulphur dioxide in dehydrated vegetables

Abstract

Abstract The reactions of 35 S sulphur dioxide incorporated into laboratory dehydrated vegetables (cabbage, carrots, potatoes) from a sulphited scald liquor have been investigated. The results showed that immediately after dehydration only 35–45% of added sulphite was measurable as sulphur dioxide. The remainder of the added sulphite, apart from a small percentage which had been converted to sulphate, was present in the form of organic sulphur compounds.