Sulphuring is the most effective method of inactivating oxidation enzymes. In addition, sulfur is: - antioxidant and binds part of the oxygen, - has good synergy with amino acids in order to inactivate other harmful enzymes and - eliminates or stops the growth of harmful microorganisms. There are two methods: 1. Dry treatment with SO2 - Sulphuring 2. Wet treatment - sulphiting - Potassium metabisulfite, K2S2O5 K2S2O5(s) → K2SO3(s) + SO2(g)
Dried appricot without pretreatment Sulfurised appricot
PRETRETMENTS
SO2 is obtained by combustion of technical sulfur or dissolved K2S2O5 in
water. The use of these antioxidants must be strictly controlled and in accordance with regulations. The declaration of dried fruit must indicate that sulfur has been used. For the purpose of controlled input of sulfur dioxide, it is necessary to take care about exposure time of fruit to SO2. For some species in form of halves or quarters, it recommends up to 2g of powdered sulfur per 1 kg of prepared fruit with the following exposure time SO2: Apricot - half 2-4 h Figs for 1 h Peach and nectarines - half 2-3 h Peach and nectarines - slices 1 h Pears - half 5 h Pears - slices 2 h PRETRETMENTS
Higher quantities of fruit are
sulfurised in specially designed hermetic chambers. When designing these chambers, care must be taken of the safety and hygienic protection of workers. The material from which these chambers are made must be acid resistant, which means appropriate stainless steel ("prochrom"), ceramic or plastic materials resistant to acids An example of a sulfurating chamber and the like.