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KMID : 0881720100250040303
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Journal of Food Hygiene and Safety
2010 Volume.25 No. 4 p.303 ~ p.309
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Study of Sulfur Dioxide Contents in Various Fresh Vegetables During the Drying Process
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Ha Sung-Yong
Kim Hyun-Jung
Cho Yu-Jin
Bahn Kyeong-Nyeo
Kim Mee-Hye
Woo Sung-Min
Lee Jun-Bae
Kim Yang-Sun
Park Jong-Seok
Kim Hee-Yun
Jang Young-Mi
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Abstract
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This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~60oC using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.
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KEYWORD
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Dried Vegetables, Sulfites, Optimized Monier-Williams Method
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