Food Pretreatments

Prior to drying, some foods, such as apricots and peaches, are dipped in a sulfite solution or exposed to sulfur dioxide gas to preserve their natural color and prevent spoilage. Although sulfur protects against enzymatic browning and the loss of vitamin A and C, it destroys thiamin (vitamin B1) and may cause headaches or allergic reactions, including coma and death, in certain sensitive individuals. Read more »