Sulfite-free potatoes: phosphoric acid holds promise for fruit & vegetable processors.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on November 1, 1992. The length of the article is 753 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: The food processing industry is searching for alternatives to the use of sulfites for the processing of fresh fruits and vegetables. Fresh fruits and vegetables are bathed in a sodium bisulfite solution to retard browning, oxidation, and bacterial growth. The most promising non-sulfite preparation is phosphoric acid, which also retards browning and bacterial growth by deactivating potato enzymes. Pre-Peeled Potato Co (Stockton, CA) is planning to install a phosphoric acid prototype system.

Citation Details
Title: Sulfite-free potatoes: phosphoric acid holds promise for fruit & vegetable processors.
Author: Bob Sperber
Publication:Food Processing (Magazine/Journal)
Date: November 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n11 Page: p107(2)

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