| Issue |
E3S Web Conf.
Volume 497, 2024
5th International Conference on Energetics, Civil and Agricultural Engineering (ICECAE 2024)
|
|
|---|---|---|
| Article Number | 03020 | |
| Number of page(s) | 7 | |
| Section | Agricultural Engineering | |
| DOI | https://doi.org/10.1051/e3sconf/202449703020 | |
| Published online | 07 March 2024 | |
Study on sulfitation of fruits and berries: Methods of sulfitation and desulfitation
1 Department of Ecological Monitoring, Faculty of Ecology, National University of Uzbekistan named after Mirzo Ulugbek, 100174 Tashkent, Uzbekistan
2 Urgench State University, Urgench 220100, Uzbekistan
3 Karshi State University, 180119 Karshi, Uzbekistan
4 “Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research University, Tashkent 100000, Uzbekistan
5 Karshi Institute of Irrigation and Agrotechnologies, 180119 Karshi, Uzbekistan
* Corresponding author: ranorustamova2022@gmail.com
Sulfitation, the process of treating fruits and berries with sulfites, is a widely used method in the food industry to preserve their color, flavor, and overall quality. However, concerns regarding the health implications of sulfite consumption have prompted research into alternative methods and techniques for sulfitation and desulfitation. This paper reviews the current methodologies employed in sulfitation and explores emerging strategies for desulfitation, aiming to provide insights into safer and more sustainable practices in fruit and berry preservation.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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