Immortal Fruits

Dried fruit processing

Na2SO3+ 2HCl --> 2NaCl(aq) + H2O + SO2 (double displacement)

Sodium sulphite + hydrochloric acid --> Sodium chloride + Water + Sulphur dioxide


Sodium sulphite- a soluble sodium salt of sulfurour acid. It is used to prevent dried fruit from discolouring.

Hydrochloric acid- a clear, colourless, highly pungent solution of hydrogen chloride in water. Hydrochloric acid is found naturally in gastric acid.

Sodium chloride- Known as salt, common salt, table salt is an ionic compound with the chemical formula.

Water- A transparent fluid which forms the worlds streams, lakes, oceans, and rain and is the major constituent of the fluids of fluids or living things.

Sulphur dioxide- Toxic gas with a pungent, irritating, and rotten smell. Sulfur dioxide was used by the Romans in wine making when they discovered that burning sulfur candles inside empty wine vessels kept them fresh and free vinegar smell.

Why it's Important!

Sulfurour an odor that is also caused by a lot match is caused by sulfur dioxide, a gas that is used the preserve the colour of dried fruits. This gas is produced in a double displacement reaction between sodium sulfite and hydrochloric acid. The fruit exposed to the gas, which is absorbed into the skin of the fruit, or the meat of the fruit. When you open the box for the first time, some of that has has escaped and the smell of the fruit might not escape your nose. Some foods such as fruits are available in some season and not in others. Other foods are more abundantly available in some seasons than in others. Civilized men adopted the technique to preserve such seasonal foods intact for later use. Food preservation methods have been followed by men since times immemorial. Now modern technology has been widely introduced in this branch, by understanding the importance of such food processing methods in human life.