WO2013170132A1 - Élimination de dioxyde de soufre à partir d'un emballage - Google Patents

Élimination de dioxyde de soufre à partir d'un emballage Download PDF

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Publication number
WO2013170132A1
WO2013170132A1 PCT/US2013/040521 US2013040521W WO2013170132A1 WO 2013170132 A1 WO2013170132 A1 WO 2013170132A1 US 2013040521 W US2013040521 W US 2013040521W WO 2013170132 A1 WO2013170132 A1 WO 2013170132A1
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WO
WIPO (PCT)
Prior art keywords
sulfur dioxide
absorber
reducing composition
clinching
hydroxide
Prior art date
Application number
PCT/US2013/040521
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English (en)
Inventor
George E. Mckedy
Thomas H. Powers
Original Assignee
Multisorb Technologies, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US13/469,919 external-priority patent/US20130302479A1/en
Application filed by Multisorb Technologies, Inc. filed Critical Multisorb Technologies, Inc.
Priority to EP13788367.4A priority Critical patent/EP2846649A4/fr
Priority to BR112014028173A priority patent/BR112014028173A2/pt
Publication of WO2013170132A1 publication Critical patent/WO2013170132A1/fr
Priority to IL235577A priority patent/IL235577A0/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
    • B01D53/34—Chemical or biological purification of waste gases
    • B01D53/46—Removing components of defined structure
    • B01D53/48—Sulfur compounds
    • B01D53/50—Sulfur oxides
    • B01D53/508—Sulfur oxides by treating the gases with solids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2251/00—Reactants
    • B01D2251/10—Oxidants
    • B01D2251/108—Halogens or halogen compounds
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2251/00—Reactants
    • B01D2251/30—Alkali metal compounds
    • B01D2251/304—Alkali metal compounds of sodium
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2251/00—Reactants
    • B01D2251/30—Alkali metal compounds
    • B01D2251/306—Alkali metal compounds of potassium
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2251/00—Reactants
    • B01D2251/60—Inorganic bases or salts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2251/00—Reactants
    • B01D2251/60—Inorganic bases or salts
    • B01D2251/602—Oxides
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2251/00—Reactants
    • B01D2251/60—Inorganic bases or salts
    • B01D2251/604—Hydroxides
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2251/00—Reactants
    • B01D2251/60—Inorganic bases or salts
    • B01D2251/606—Carbonates
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2253/00—Adsorbents used in seperation treatment of gases and vapours
    • B01D2253/30—Physical properties of adsorbents
    • B01D2253/302—Dimensions
    • B01D2253/308—Pore size
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2258/00—Sources of waste gases
    • B01D2258/06—Polluted air

Definitions

  • This invention relates to sulfur dioxide reduction. More specifically, the invention relates to a composition for removing sulfur dioxide from a headspace of a container containing fruit or any other product preserved with sulfur dioxide.
  • Sulfur dioxide has been used as a gaseous antimicrobial for over 80 years. For example, it has been used in the grape industry by gassing on the fruit before picking to control the growth of the fungus Botrytis Cinerea, which causes gray mold, and as a bleaching agent, to produce golden color grapes. Without sulfur dioxide fumigation the long term storage of table grapes would not be possible.
  • Dried fruits such as apricots, also are subjected to sulfur dioxide treatment during the drying process to inhibit the Maillard reaction between amino acids and sugars in the fruit. More specifically, the Maillard reaction is between the reactive carbonyl group of the sugars and the nucleophilic amino group of the amino acid and results in a range of odors and off- flavors. This reaction is also responsible for the browning of fruit after the fruit is cut. The process of gassing fruit with sulfur dioxide on the vine to inhibit the Maillard reactions extends the shelf of dried fruits allowing for the long shelf life that we have today.
  • a sulfur dioxide reducing composition for reducing the headspace concentration of sulfur dioxide in fruit packages includes a sulfur dioxide absorber having pores sized to retain sulfur dioxide therein and a clinching absorber on the sulfur dioxide absorber with which the sulfur dioxide reacts irreversibly with the sulfur dioxide.
  • a sulfur dioxide absorber includes a sulfur dioxide absorber and a sulfur dioxide clincher on or with the absorber.
  • the absorber attracts and at least temporarily holds sulfur dioxide and the clincher absorber reacts to bind or change the sulfur dioxide so it is not released.
  • the invention generally relates to reducing sulfur dioxide concentration in food packages. More specifically, the invention relates to removing sulfur dioxide from the headspace of a container, such as a container or package of dried fruit.
  • the invention includes a sulfur dioxide reducing composition including an absorber that will releasably retain sulfur dioxide and a clinching absorber that will react with the sulfur dioxide to irreversibly retain the sulfur dioxide.
  • the clinching absorber will react with the sulfur dioxide to convert the sulfur dioxide into another compound that cannot later be released back into the package.
  • the sulfur dioxide absorber draws the sulfur dioxide into the composition and the clincher absorber reacts with the sulfur dioxide to form a new compound from which sulfur dioxide is not released.
  • a clinching absorber is in any material that reacts with absorbed sulfur dioxide to change it into a material that will not release sulfur dioxide under ambient storage conditions of about 20 ° C.
  • the clinching absorber also ordinarily reacts under refrigeration conditions and drying conditions for fruits.
  • the clinching absorbers may further comprise a catalyst to increase the rate of the irreversible reaction that results in formation of a compound that will not emit sulfur dioxide gas.
  • the oxidation is irreversible under normal conditions and will absolutely prevent revolatilization of SO2.
  • peroxides are difficult to package and control in the fruit package.
  • the invention is a method for the irreversible absorption of sulfur dioxide.
  • Activated carbon and other absorbers will absorb sulfur dioxide but the invention formulated an absorber that will react with the sulfur dioxide so that the sulfur dioxide is converted to another compound so that it cannot later be released back into the package.
  • Carbonates react with sulfur dioxide to form a variety of compounds such as sulfates, thiosulfates, polysulfides and elemental sulfur.
  • Lime will react with sulfur dioxide but the reaction is very slow and not that efficient.
  • Magnesium oxide will react with sulfur dioxide to form magnesium sulfate.
  • Alkali metal sulfites will form sulfates.
  • Calcium hydroxide will react with sulfur dioxide to form the insoluble calcium sulfite which will not be converted back to sulfur dioxide.
  • Other hydroxides such as sodium hydroxide or potassium hydroxide will also react with the sulfur dioxide.
  • Calcium chloride will improve the reactivity of the hydroxide with sulfur dioxide.
  • Calcium chloride will react with sulfur dioxide.
  • Potassium iodide will act as a catalyst for the reaction of a
  • hydroxide with sulfur dioxide Sodium sulfite or sodium hydroxide can be used with lime to react with sulfur dioxide to form calcium sulfite. Copper oxide will react with sulfur dioxide to form copper sulfate. The reaction of moisture impregnated carbon and sulfur dioxide will convert the sulfur dioxide to sulfuric acid inside of the activated carbon. Water impregnated on the activated carbon improves the rate of the sulfur dioxide absorption.
  • the sulfur dioxide absorbers as used herein, releasably absorb hydrogen sulfate, but do not substantially react with the sulfur dioxide.
  • the absorber preferably is a porous structure that allows for retention of the sulfur dioxide in its pores.
  • Absorbers usable in the invention include, but are not limited to, activated carbon and silica gel.
  • the absorber may be sufficient to remove sulfur dioxide from a headspace of a container, for example, to comply with regulatory requirements for minimum sulfur dioxide
  • the clinching absorber is any substance that will react with or otherwise retain sulfur dioxide in an irreversible manner.
  • the clinching absorber may be a reactive compound.
  • Carbonates, lime, magnesium oxide, alkali metal sulfites, hydroxides, calcium chloride, copper oxide, and water are examples of clinching sulfur dioxide absorbers. Of these, carbonates react with sulfur dioxide to form a variety of compounds such as sulfates, thiosulfates, polysulfides and elemental sulfur.
  • the reaction of lime with sulfur dioxide is quite slow and relatively inefficient and forms calcium sulfite.
  • Magnesium oxide reacts with sulfur dioxide to form magnesium sulfate.
  • hydroxides including calcium hydroxide, sodium hydroxide and potassium hydroxide will react with sulfur dioxide to form a new compound that will not be converted back to sulfur dioxide.
  • calcium hydroxide reacts with sulfur dioxide to form the insoluble calcium sulfite.
  • Water carried by activated carbon will convert the sulfur dioxide to sulfurous acid inside activated carbon.
  • Sodium sulfite or sodium hydroxide can also be used with lime to react with sulfur dioxide to form calcium sulfite.
  • a catalyst such as potassium iodide or potassium dioxide also may be used.
  • the clinching absorber is carried on the absorber, such as by being impregnated thereon.
  • the absorber may be carried on the sulfur dioxide absorber by being retained in pores of the absorber.
  • the sulfur dioxide absorbing composition is preferably contained in a sulfur dioxide permeable container made from a material, such as a film.
  • the film may be a non-woven, spun bonded material, such as that commercially available under the TYVEK ® trademark.
  • Such a film preferably is formed into a pouch or sachet and includes the composition described above.
  • non-wovens are also permeable to sulfur dioxide.
  • the formulation was placed in a pouch made of a non-woven like that just described, and the pouch was placed in the vessel from which sulfur dioxide was to be withdrawn.
  • the formulations may be provided integral with the film.
  • the formulation may be disposed as part of a laminate structure, for example, between barrier layers.
  • Some formulations may also lend themselves to mixing with thermoplastics, with the mixture thus formed extruded into a film that may be used as packaging for a product from which sulfur dioxide is to be removed.
  • Formulation Mix 1 When the amount of calcium hydroxide in formulation Mix 1 was increased by 21 .6%, there was a significant increase in the amount of sulfur dioxide that was absorbed.
  • Formulation Mix 2 contained 1 9,000 ppm (.1 9%) sulfur after 4 months with the 7 ounces of raisins.
  • Formulation Mix 3 with a 21 .6% increase in the calcium hydroxide content contained 39,000 ppm (.39%) of sulfur after 4 months with the 7 ounces of raisins.
  • Both formulations were in Tyvek ® packets inside of an 1 1 x1 6 inch foil barrier pouch containing 7 ounces of golden raisins.
  • An equilibrium atmosphere for some dried fruits will include some sulfur dioxide as a gas.
  • the sulfur dioxide absorber of the present invention extracts sulfur dioxide from the atmosphere and the clinching absorber reacts with the sulfur dioxide such that it is not readily released, the fruit will give off more sulfur dioxide.
  • the amount of the sulfur dioxide absorbing composition be chosen to continue to absorb sulfur dioxide beyond an amount originally occurring in the headspace of the container.
  • a preferred reaction shifts the above-mentioned equilibrium in a manner that tends to convert the sulfur dioxide from a volatile, gas form to a stable form that precipitates.
  • Other clinching absorbers are known for, for example, water, carried by carbon or silica gel, will shift the equilibrium, by effecting the following reaction:
  • calcium ions can then be introduced, to precipitate the H + HSO3 " into Ca (HSOs , a compound from which sulfur dioxide cannot revolatalize.
  • a hydroxide can be added to the H + HSO3 " to produce SO3 " , i.e., sulfite.
  • the sulfite can then be further reacted, for example with calcium ions to create CaSO3, calcium sulfite, which will precipitate out of solution.
  • Other cations, Mg for example can function similarly if the salt formed is insoluble.
  • the invention finds a preferred use with dried fruit. It is
  • Golden raisins have had sulfur dioxide when formed as they start as green grapes and would be the usual dark raisin color if not treated with sulfur dioxide during and/or after drying.
  • Golden raisins, dried apricots, dried peaches, dried pears, etc. are harvested once per year and are generally gassed with sulfur dioxide while the fruit is fresh, during which time the sulfur dioxide enhances the color.
  • the green grapes are turned yellow or golden and the apricots are turned more orange.
  • a three-liter test vessel was evacuated and injected with three liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen.
  • 1 gram of 300- angstrom silica gel containing 1 5.5% calcium chloride dihydrate and 25.7% water was added to the vessel.
  • This composition reduced the sulfur dioxide content from 1 ,000 ppm of sulfur dioxide to 1 .4 ppm of sulfur dioxide in 96 hours at room temperature.
  • This formulation worked but was slower than some of the other formulations because of the silica gel being used.
  • Activated carbon is better at adsorbing and holding onto organic gases than silica gel.
  • the activated carbon also provides a catalytic effect for the reactions.
  • the water reacts with the sulfur dioxide to form sulfurous acid, which reacts with the calcium chloride to form calcium bisulfite which is irreversible and cannot be revolatized.
  • a three-liter test vessel was evacuated and injected with three liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen.
  • 1 gram of activated carbon containing 1 2.5% calcium chloride dihydrate and 20.8% water was added to the vessel. This composition reduced the sulfur dioxide content from 1 ,000 ppm of sulfur dioxide to 0.0 ppm of sulfur dioxide in 24 hours at room temperature.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.05 grams of dry potassium carbonate was added to the vessel. This composition reduced the sulfur dioxide content to 0.7 ppm of sulfur dioxide in 24 hours at room temperature.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.05 grams of powdered calcium chloride dihydrate, and 0.4 grams of saturated potassium carbonate were added to the vessel. This composition reduced the sulfur dioxide content to 63 ppm of sulfur dioxide in 96 hours at room temperature.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.05 grams of powdered anhydrous calcium chloride was added to the vessel. This composition reduced the sulfu r dioxide content to 62 ppm of sulfur dioxide in 1 20 hours at room temperature.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.4 grams of activated carbon containing 1 2.5% calcium chloride dihydrate and 20.8% water was added to the vessel. This composition reduced the sulfur dioxide content to 3.0 ppm of sulfur dioxide in 24 hours at room temperature.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.4 grams of activated carbon containing 1 2.5% anhydrous calcium chloride and 20.8% water was added to the vessel. This composition reduced the sulfur dioxide content to 0.0 ppm of sulfur dioxide in 24 hours at room temperature.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.05 grams of anhydrous potassium carbonate in .05 grams of water for a total of 0.1 grams was added to the vessel. This composition reduced the sulfur dioxide content to 0.0 ppm of su lfur dioxide in 24 hours at room temperature. Potassiu m carbonate is very efficient in reacting with sulfur dioxide to convert the sulfur dioxide to potassium sulfate. This is another reaction that is irreversible where the sulfur dioxide cannot be revolatized at another time. The reaction could have been even faster if activated carbon had been used.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.75 grams of activated carbon impregnated with 20% water and dried mangoes were added to the vessel. This composition reduced the sulfur dioxide content to 0.0 ppm of sulfur dioxide in 24 days at room temperature. The water converted the su lfur dioxide to sulfur acid. The activated carbon also adsorbs sulfur dioxide. The reason that it took longer for the sulfur dioxide content to be reduced to 0.0 ppm is that the dried mangoes were liberating sulfur dioxide in the test vessel during this time. The mangoes liberate less sulfur dioxide than raisins. [0059] Example 1 0
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen.
  • 0.05 grams of potassium carbonate dissolved in 0.05 grams of water and impregnated on 0.65 grams of activated carbon (for a total weight of 0.75 grams) and dried mangoes were added to the test vessel.
  • This composition reduced the sulfur dioxide content to 1 .0 ppm of sulfur dioxide in 24 days at room temperature.
  • the water converted the sulfur dioxide to sulfurous acid and the potassium carbonate converted the sulfur dioxide to potassium sulfate.
  • the activated carbon also adsorbs the sulfur dioxide and has a catalytic effect on the reactions. The reason that it took longer to bring the sulfur dioxide content down is that the dried mangoes continued to liberate sulfur dioxide. The mangoes liberate less sulfur dioxide than raisins.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.1 gram of anhydrous potassium carbonate powder and dried peaches were added to the vessel. This composition reduced the sulfur dioxide content to 1 .1 ppm of sulfur dioxide in 24 days at room
  • the potassium carbonate is an efficient reactant for the sulfur dioxide converting the sulfur dioxide to potassium sulfate but the dried peaches continued to liberate sulfur dioxide overtime. This is the reason for the 24 days. Activated carbon would have improved the reactivity and adsorption of the sulfur dioxide.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen.
  • 0.3 grams of Jacobi VA2 activated carbon and jumbo raisins were added to the test vessel.
  • This composition reduced the sulfur dioxide content to 2.0 ppm of sulfur dioxide in 21 days at room temperature.
  • This specialty activated carbon is impregnated with reactants when manufactured to adsorb and react with the sulfur dioxide. This reaction is irreversible.
  • This specialty activated carbon is a very fast absorber for sulfur dioxide. The raisins liberate more sulfur dioxide overtime than most other dried fruits, this is the reason for the 21 days.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen. 0.32 grams of a combination of 1 5.5% anhydrous calcium chloride, 25.7% water, 58.8% 300-angstrom silica gel and jumbo raisins were added to the test vessel. This composition reduced the sulfur dioxide content to 3.7 ppm of sulfur dioxide in 21 days at room temperature. This is a good absorber formulation for sulfur dioxide but the formulation might have been faster if activated carbon had been used in place of the 300 angstrom silica gel because of the preferable adsorptive catalytic effect of the activated carbon.
  • the water converts the sulfur dioxide to sulfurous acid and the calcium chloride reacts to form calcium bisulfite which is irreversible. The reason that this was slower is that the raisins liberate sulfur dioxide overtime. Dried raisins liberate more sulfur dioxide than most other dried fruits.
  • a three-liter test vessel was evacuated and injected with 1 .5-liters of air and 1 .5-liters of gas containing 1 ,000 ppm of sulfur dioxide in nitrogen.
  • 0.4 grams of a combination of 1 2.5% anhydrous calcium chloride, 20.8% water, 66.7% activated carbon and golden raisins were added to the test vessel.
  • This composition reduced the sulfur dioxide content to 8.8 ppm of sulfur dioxide in 21 days at room temperature.
  • the water converts the sulfur dioxide to sulfurous acid and the calcium chloride reacts to form calcium bisulfite which is irreversible.
  • the golden raisins liberate more sulfur dioxide overtime than any other dried fruit.

Abstract

L'invention concerne une composition de réduction de dioxyde de soufre pour réduire la concentration dans l'espace libre de dioxyde de soufre dans des emballages de fruits, qui comprend un absorbeur de dioxyde de soufre ayant des pores dimensionnés pour y retenir le dioxyde de soufre et un absorbeur d'accrochage sur l'absorbeur de dioxyde de soufre avec lequel le dioxyde de soufre réagit de façon irréversible avec le dioxyde de soufre.
PCT/US2013/040521 2012-05-11 2013-05-10 Élimination de dioxyde de soufre à partir d'un emballage WO2013170132A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP13788367.4A EP2846649A4 (fr) 2012-05-11 2013-05-10 Élimination de dioxyde de soufre à partir d'un emballage
BR112014028173A BR112014028173A2 (pt) 2012-05-11 2013-05-10 composição de redução de dióxido de enxofre, embalagem, e, método para absorver dióxido de enxofre de uma embalagem
IL235577A IL235577A0 (en) 2012-05-11 2014-11-09 Removal of sulfur dioxide from packaging

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US13/469,919 US20130302479A1 (en) 2012-05-11 2012-05-11 Removing sulfur dioxide from packaging
US13/469,919 2012-05-11
US201313830740A 2013-03-14 2013-03-14
US13/830,740 2013-03-14

Publications (1)

Publication Number Publication Date
WO2013170132A1 true WO2013170132A1 (fr) 2013-11-14

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PCT/US2013/040521 WO2013170132A1 (fr) 2012-05-11 2013-05-10 Élimination de dioxyde de soufre à partir d'un emballage

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IL (1) IL235577A0 (fr)
WO (1) WO2013170132A1 (fr)

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US4834997A (en) * 1986-04-04 1989-05-30 Vetostar Limited Method of preserving foodstuffs
WO1994026621A1 (fr) * 1993-05-10 1994-11-24 Jiffy Packaging Company Limited Procede et dispositif de protection d'articles au cours du transport et du stockage

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OPPERMAN, W. J. ET AL.: "A MONOLITHIC DEVICE FOR IN-PAKAGE S02 GENERATION FOR THE CONTROL OF POSTHARVEST BOTRYTIS DECAY OF TABLE GRAPES", JOURNAL OF FOOD QUALITY, vol. 22, 15 July 1998 (1998-07-15), pages 427 - 438, XP055176622 *
OZKAN, MEHMET ET AL.: "Desulphiting dried apricots by exposure to hotair flow", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 82, 28 October 2002 (2002-10-28), pages 1823 - 1828, XP055176635 *
See also references of EP2846649A4 *

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