[DOC] [TLE] Home Drying of Foods - Utah State University Extension [PAR] Nutritional Value of Dried Fruits and Vegetables . ..... Sulfur Treatments. Browning 
of fruit can be effectively controlled by the use of sulfur or sodium bisulfite. [DOC] [TLE] Free Flashcards about GENERAL SCIENCE - StudyStack [PAR] WHEN BURNING, SULFUR BECOMES THIS COMPOUND THAT'S USED TO 
KEEP DRIED FRUIT FROM TURNING BROWN, SULFUR DIOXIDE. IT'S 
DEFINED... [DOC] [TLE] Drying Food [PAR] Dried foods keep well because the moisture content is so low that spoilage ... 
Foods should be dried rapidly, but not so fast that the outside becomes hard 
before the .... Do not use the broiler unit of an electric oven because the food on 
the top tray will .... fruits, treat them with an antioxidant to keep them from turning 
brown. [DOC] [TLE] Apples: Safe Methods to Store, Preserve, and Enjoy - The California ... [PAR] that redder apples may have fewer flavor compounds. The taste quality of .... A 
common and effective treatment to keep apples from browning is to use ascorbic. [DOC] [TLE] Home Dried Fruit - WVU Ext - Families & Health - West Virginia ... [PAR] Home Dried Fruit is a fact sheet of the WVU Extension Service Families and ... 
Several methods can be used to prevent darkening of fruit. ... also buy sulfur 
candles, but these take longer to burn than the pure sulfur. ... 240 F, becomes a 
pasty looking brown, and then burns with a clear blue flame. ... Turn foods over 
and stir. [DOC] [TLE] deteriorative reactions in dried - UNIDO [PAR] which affect quality of dried fruits and vegetables. I. Browning Reactions. 
Browning reactions in foods are of widespread occurrence, and become evident 
when food materials ... to the conversion of phenolic compounds to brown 
melanins (1, 3). Phenolase ... disadvantages in the use of sulfur dioxide or 
su1fites. They can... [DOC] [TLE] 31 Quality of Dried Foods and Deteriorative Reactions duri - UNIDO [PAR] Consumer demand has increased for processed products that keep more of their 
original ... specific drying method as well as the physical-chemical changes that 
occur during drying ... browning and thus limits the use of sulphur dioxide, 
increasing in this way the retention of .... the brown colour in cut fruits and 
vegetables. [DOC] [TLE] How to Avoid Sulfur Dioxide and the Startling Reasons Why You ... [PAR] Jul 12, 2016 ... Avoid the food additive by making DIY dried fruit. ... Sulfur dioxide is a naturally 
occurring chemical compound that's poisonous in its gaseous state. It was first 
used by the Romans when they realized that burning sulfur candles ... apples, 
pineapple, papaya, and mango to keep them from turning brown. [DOC] [TLE] Preserving food by drying: a math-science teaching manual: Part 3 ... [PAR] Fruits, vegetables, meat and fish are treated before drying to preserve nutrients ... 
Begin the food drying lessons with types of food that do not need treatment 
before drying. ... Some foods, when exposed to the air, oxidize quickly, turning 
brown. ... Sulfur is burned in a dish under the box after the drying trays loaded 
with food... [DOC] [TLE] Squash Growing Problems: Troubleshooting - Harvest to Table [PAR] May 8, 2009 ... Keep ahead of squash problems, pests and diseases. ... Spray with water or use 
insecticidal soap or rotenone. ... Holes in leaves and flowers; tunnels in vines and 
fruits. ... Leaves have yellow specks that turn brown, then black and crisp; ... 
Spores germinate on dry leaf surfaces when the humidity is high;... [DOC] [TLE] Creosote - Wikipedia [PAR] Creosotes are a category of carbonaceous chemicals formed by the distillation of 
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Allium. Its close relatives include the onion, shallot, leek, chive

Question: When burning, sulfur becomes this compound that's used to keep dried fruit from turning brown
Answer: Sulfur Dioxide