Public Health Aspects of Dried Foods

Publisher Website
Google Scholar
Abstract
From the point of sanitation it is unfortunate that fruits are not dried by dehydration as commonly as are vegetables. However the high acid and low protein content of fruits render them unfavorable for the support of growth of pathogenic organisms or the elaboration of toxins. SO2 is used as a preservative but should meet 3 regulations. The amount absorbed and retained in fruit should not be sufficient to produce toxic effects. Unpublished reports would indicate that the sugars and pectins combine with the SO2 to form harmless compounds. SO2 cannot be used to conceal inferior fruit but its presence in large amts. will enable fruit to be held with higher water content. The latter condition is covered by existing government regulations. 2-3 thousand parts per million seem to be the maximum required to preserve color. SO2 has a destructive effect on vitamin B, does not affect G, notably improves the retention of A, and appears essential for the retention of vitamin C.

This publication has 18 references indexed in Scilit: