title: Formation of sulphate ion during the dehydration of sulphited vegetables.
abstract: 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 degrees 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.
authors.affiliation: Procter Department of Food Science, University of Leeds, UK.
authors.forename: B L
authors.initials: BL
authors.lastname: Wedzicha
authors.forename: J C
authors.initials: JC
authors.lastname: Herrera-Viloria
mesh_terms: D003460:Crystallization; D003890:Desiccation; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007201:Indicator Dilution Techniques; D008433:Mathematics; D013431:Sulfates / Q000032:analysis*; D013447:Sulfites; D013462:Sulfur Radioisotopes; D014675:Vegetables
chemical_list: D013431:Sulfates; D013447:Sulfites; D013462:Sulfur Radioisotopes