Delhi Public SchoolBikaner Session :- 2015-16 Topic : Study of effect of Potassium bisulphite as a food preservative Submitted To: Virendra Sir Submitted By: Shoaib Aman Bhati Chandramohan Sir Acknowledgement My project would never have been possible without your guidance. Virendra sir and Chandramohan sir. More than a formality. Thank you very much. Special thanks to my principal. Next on my thanks lists are my friends who really showered constructive feedbacks and suggestions without which this project would not have been in present form. Mr. I must say thanks to my family who provide me sufficient money and help in making of this project. Shoaib Aman Bhati INDEX . who gave support to me and library which provides me helpful books related to this project. you are real foundation of the project done by me. this appears to me the best opportunity to express my gratitude.Acknowledgement is the most beautiful page in any project. Gaurav Dubey. Objective 1 2. No. Introduction 2 3 Apparatus 4 4 Materials and Chemicals 5 5 Theory & Procedure 6 6 Effect of concentration of sugar 7 7 Effect of concentration of KHSO3 8 8 Effect of Temperature 9 9 Effect of Time 10 Concentration Objective: Condition The objective of this project is to Study of s effect of Potassium bisulphite as a food preservative under various conditions Time Temperature .S. Contents Page no. 1. Benzoic acid(or sodium benzoate) . two chemical preservatives which are permitted for use are: 1. In our country. Such chemical substances which are added to food materials to prevent their spoilage are known as chemical preservatives.Introduction 1 Growth of microorganisms in a food material can be inhibited by adding certain chemical substances. However the chemical substances should not be harmful to the human beings. Potassium bisulphite on reaction with acid of the juice liberates Sulphur dioxide which is very effective in killing the harmful micro-organisms present in food and thus prevents it from getting spoiled. HSO3–(aq) + H+ (aq) H2O(l) + SO2(g) The advantage of this method is that no harmful chemical is left in the food. squashes. 2 Potassium bisulphite is used for the preservation of colourless food materials such as fruit juices. The aim of this project is to study the effect of potassium bisulphite as food preservative. apples and raw mango chutney.2. fruit juices. This is not used for preserving coloured food materials because Sulphur dioxide produced from this chemical is a bleaching powder. . For the preservation of fruits. sodium benzoate is commonly used for the preservation of food materials.Sulphur dioxide(or potassium bisulphite) Benzoic acid or its sodium salt. squashes and jams sodium benzoate is used as preservative because it is soluble in water and hence easily mixes with the food product. At different temperatures. iii. At different concentrations and For different intervals of time.i. Apparatus Requirements 3 . ii. 4 Materials and Chemicals Requirement s 5 Theory . temperature and time. Grind it to a paste in the mortar with a pestle. 10. It may be used to study the effect of concentration of sugar and KHSO 3. Add 5. .0 gms of sugar to bottle No. 2. Procedure: 1. Mix with sugar and colouring matter. I. wash them thoroughly with water and peel off their outer cover.0 gms. 3. The material so obtained is fruit jam. 4.Food materials undergo natural changes due to temperature. Take fresh fruits. (A) Effect of concentration of Sugar: 1. 2. These changes may be checked by adding small amounts of potassium bisulphite.0 gms and 15. 3. time and enzymatic action and become unfit for consumption. The effectiveness of KHSO3 as preservative depends upon its concentration under different conditions which may be determined experimentally. 6 Take three wide mouthed reagent bottles labeled as I II III. II and III respectively. Put 100 gms of fruit jam in each bottle. I.0 gm and 3. . II and III 5.00 gms 0. jam taken sugar KHSO3 added 100 gms I II 100 gms 5. Take bottles labeled as I.5 gm 1 causes fast Observations (Days) 2 3 4 5 NO NO NO Few Change Change Change Change NO NO Few Some Few Change Change Change Change more Few More Change Change III 100 gms 15. 2. Put 100 gm of Jam in each bottle.0 gm.5 gm of KHSO3 to each bottle. Add 5.0 gm of sugar to each bottle. Mix contents thoroughly with a stirring rod. respectively.5gm 0. Add 0.4. Mix the contents thoroughly with a glass rod. 2.0 gm of KHSO3 to bottle No. Add 1. 4. RECORD: Result: The increase in concentration of sugar decaying Bottle Wt. 3. III. 6. Close the bottle and allow them to stand for one week or 10 days at room temperature.5 gm NO Few Few Some More Change Change Change Change Change 7 (B) Effect of concentration of KHSO3 :– 1. of Wt.00 gms 0. 5. of Wt.00 gms 10. of No. II. of No. III in a thermostat at 50˚C.00 gms 2. bottle No. 3. of Wt. Mix the contents thoroughly with a stirring rod. jam taken sugar KHSO3 Observations (Days) 2 3 4 1 5 I added 100 gms 5.0 gm of sugar and 1. II at room temperature (25˚C) and bottle No. Add 10.0 gm No no no no no RECORD: Result: The increase in concentration of KHSO3 increase more time of preservation (C) Effect of temperature: – 1. Keep bottle No.0gm No no no few some II 100 gms 5. Observe the changes taking place in the jam for 10 days. 4. 8 Take 100 gm of Jam in three bottles lebelled as I.00 gms 1. Bottle Wt. Keep all the bottles at room temperature for about 10 days and observe the changes everyday.0 gm of KHSO3 to each bottle. II and III. RECORD: . I in the refrigerator at 0˚C.6.0 gm No no no no few III 100 gms 5.00 gms 3. of Wt. 2. Bottle Wt. of Wt. bottle II for 14 days and bottle III for 21 days at room temperature. I No II No 1. of No. 4. Note the changes taking place in each bottle and record the observations. of Wt. Take three bottles and label them as I.0gm No no no no no II 100 gms 10.0 gm No no no no Few III 100 gms 10. To each bottle add 25 g of Jam and 1 g of potassium bisulphite. Keep bottle I for 7 days. 3.00 gms 1.0 gm Observations(Days) No no Few Ferme 14 21 -nted III -nted Some Some Ferme more -nted Ferme ****** ****** Taste ****** changes No No Ferme -nted Result: The Unpleasant smell increase in developes Temperature causes fast fermentation of jam (D) Effect of time: – 1. 2.00 gms 7 Bottle No. jam taken sugar KHSO3 1 Observations (Days) 2 3 4 5 I added 100 gms 10.00 gms 1. RECORD: 9 . II and III. Result: With increase of days. 1 0 . the quality of the jam deteriorates.
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