Application of the Sugar-Sulfite Reaction to Food Problems

Application of the Sugar-Sulfite Reaction to Food Problems 

It is apparent that information on the reaction between sulfur dioxide and sugars in well-characterized systems is incomplete. Even less understood is the interaction of sulfur dioxide with sugars and other food ingredients in the vastly more complex systems represented by fruit and vegetable products. The intricate nature of these commodities makes it understandable that most studies have, of necessity, been empirical. Another complication results from the apparent variety of reactions induced in foods by sulfur dioxide. For example, in dehydrated foods and 

Sugar-Bisulfite Addition Compound Formation Rate Constants (fc2) t t 

The need for sulfur dioxide in the free state was pointed out by Hailer (1911), who examined the growth-inhibiting and lethal effects of sulfurous acid, its sodium and potassium salts, and several of its addition compounds, on microorganisms such as those commonly encountered in food products. The bacteria used were found to be very sensitive to the presence of sulfurous acid in the nutrient medium, the yeasts were consider- 

Values of the Apparent Equilibrium and Velocity Constanta as a Function of pH at 

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VI. Application of the Sugar-Sulfite Reaction to Food Problems. 75... 

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