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Sulfur dioxide is a food additive permitted for use both domestically and internationally. It is usually added to foods in the form of sulfites such as potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, and sodium thiosulfate, or it is used in food processing through sulfur fumigation to serve functions such as color preservation, preservation, bleaching, and antioxidant action. As a food additive, sulfur dioxide has various functions, the most important of which is its reducing property. It can bleach some pigments and inhibit the oxidation of polyphenols, preventing browning. For example, wine gradually darkens in color without antioxidants, while bamboo shoots, mushrooms, and similar foods darken quickly in the absence of color-protecting agents. During the processing of white sugar, sulfur dioxide can combine with colored substances to achieve a bleaching effect. Furthermore, sulfur dioxide can also kill bacteria and prevent spoilage. After grape juice is pressed, it is necessary to suppress the growth of unwanted microorganisms, and when fermentation reaches the desired level, the yeast must be killed. Food such as dried fruits, dried vegetables, seasoning powders, etc. It is also often preserved by sulfur dioxide fumigation. Sulfur dioxide and its derivatives are systemic toxins that have adverse effects on various systems, organs, and tissues in the human body, exhibiting multiple types of toxicity. Sulfur dioxide can produce corrosive sulfurous acid and sulfites on the moist mucosa of the upper respiratory tract, increasing irritation, damaging the bronchi and lungs, and triggering various respiratory inflammations. Every food additive must undergo a rigorous risk assessment before it can be included in the standards. As long as it passes risk assessment and is approved and used in accordance with standards and relevant quality specifications, it is safe. Taking sugar processing as an example, the residue of sulfur dioxide in sugar is mainly due to the use of sulfur as a processing aid in sugar production. The sulfur dioxide produced is used for clarification and decolorization. Sulfur may be present in sugar raw materials and other processing aids, which also leads to the presence of sulfur dioxide in sugar. One of the remaining reasons. When a small amount of sulfur dioxide enters the body, it is eventually converted into sulfates, which can be excreted through urine via normal detoxification processes without causing any toxicity. However, if the human body absorbs an excessive amount of sulfur dioxide, allergies are likely to occur, which can cause symptoms such as difficulty breathing, diarrhea, and vomiting; it may also cause varying degrees of damage to tissues such as the brain. Therefore, when using sulfur dioxide as a food additive, its concentration must be monitored to ensure it remains within acceptable limits; moreover, it is necessary to prevent SO2 from evaporating into the air during use, so as not to pose a threat to the safety of the workers in the production facility. In response to this, the technical engineers at Gongcaiwang recommend using sulfur dioxide sensor modules to monitor SO2 concentrations. The ULPSM-SO2 968-006 air quality SO2 analog output module from SPEC Sensors, which is available through Gongcaiwang’s agents, allows for quick integration of sulfur dioxide sensing systems into existing systems, with very low power consumption and a simple analog sensor signal output. UL PSM converts the linear current signal output of the sulfur dioxide sensor into a linear voltage signal, while keeping the sensor in an ideal, biased operating condition.