Total sulfur dioxide determination in dried apricots by modified Monnier-Williams method
MultiDist and BasicDist: determination of total sulfur dioxide in dried apricot mousse as a reference sample & a reference standard sodium metabisulfite by modified Monnier Williams Method.
Sulfites are widely used as a preservative and antioxidant in foods and beverages. Exposure to high levels of sulfites can cause an allergic reaction. Given the health risks associated with sulfite exposure, the amount in beverages and foods is regulated in many countries. Regulations set the maximum amount of sulfites used and required labelling practice to indicate the presence of sulfites. A typical application of food preservation with sulfites is in dried fruit like dried apricots. For this reason, a reference sample of dried apricot mousse with a certified total SO2 content and a sample without any sulfite treatment were measured for Total SO2 in this study.
