Abstract
AbstractThe reactions of 35S 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.
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