Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentr...

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Detalles Bibliográficos
Autores principales: Bai, Xiulin, Xiao, Qinlin, Zhou, Lei, Tang, Yu, He, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180573/
https://www.ncbi.nlm.nih.gov/pubmed/32260173
http://dx.doi.org/10.3390/molecules25071651

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180573/
https://www.ncbi.nlm.nih.gov/pubmed/32260173
http://dx.doi.org/10.3390/molecules25071651

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