Deepak MemoriAlAcADEMY SCHOOLSAGAR (AFFLIATED TO C.B.S.E) SESSION : 2016-2017 CHEMISTRY- INVESTIGATORY PROJECT ON Study of effect of Potassium bisulphite as a food preservative Submitted to:- Submitted by:- Mr.P.NTiwari HimanshuMourya Chemistry Teacher, Class-12, Section-A* CLASS 12,DMA “Intelligence plus character-that is the goal of true education.” CERTIFICATE This is to certify that the project work titled“Study of effectof Potassium bisulphite as a food preservative”submitted byHimanshuMourya(class XIIthA* - PCB group) in partial fulfilment of the credit for the chemistry project evaluation from “DEEPAK MEMORIAL SCHOOL, SAGAR” , is the bonafide work of the student done under the guidance and supervisionof Mr. P.N Tiwari,Chemistry Teacher,DMAduring session 2016-2017, as a project report. INTERNALEXAMINER :- EXTERNAL EXAMINER :- Name- Mr. P.N Tiwari Name - Sign – Sign - Remark - Remark - PRINCIPLE :- Name - Mrs.RituJaiswal Sign – Mr.N Tiwari. We must say thanks to our parents who provided us sufficient money and help in making of this project. P.Remark – ACKNOWLEDGEMENT Our project can never begin without you. to you. Special thanks to ourPrincipal. always. teachers who really showered constructive feedbacks and suggestions without which this project would not have been in present form. you know that we feel like saying ‘I love you’. HIMANSHU MORYA CLASS – 12th. Rather than saying “thank you” to you. Thank you very much. A* . you are the real foundation of the project done by us. ourVicePrincipal and our chemistry teachers. dear GOD. Our Chemistry Teacher who gave support to us and library which provides all useful books related to this project. Next on our thank list are ourfriends. DMA". under the guidance of‘‘Mr. except for quotations and summaries which have been duly acknowledged.P. DECLARATION We hereby declare that the project work entitled“Study of effect of Potassium bisulphite as a food preservative”submitted to the“DEEPAK MEMORIAL ACADEMY. SAGAR”is a record of original work done by us.N Tiwari’’ Chemistry Teacher. A* . HIMANSHU MOURYA CLASS – 12th .The project has not been accepted for any credits based on investigatory projects previously. 1 OBJECTIVE 1 2 CONCENTRATION EFFECT 2 3 INTRODUCTION 3-4 3 AIM 5 4 APPARATUS REQUIRED 6 5 MATERIALS & CHEMICALS 7 6 THEORY 8-9 7 FOOD PRESERVATION 10 7. TOPIC NO.2 METHODS OF FOOD PRESERVATION 12 8 PROCEDURE 13 9 EFFECT OF CONCENTRATION OF SUGAR 14 10 EFFECT OF CONCENTRATION OF KHSO3 15 11 EFFECT OF TEMPERATURE 16 12 EFFECT OF TIME 17 .NO. INDEX PAGE SL.1 PRINCIPLES OF FOOD PRESERVATION 11 7. CONCLUSIONS&SUGGESTIONS 17-18 14 BIBLIOGRAPHY 19 OBJECTIVE Theobjective ofthisproject is tostudytheeffectofPotassium bisulphite asafood preservative Concentration undervariousconditions. Conditionsz Time Temperature . 13 RESULTS. CONCENTRATION EFFECT Effect of Concentration :- 1)Sugar 2)Temperature 3)KHSO3 4)Time Sugar Effect of Time Temperture Concentration . Benzoic acid(orsodiumbenzoate) 2. In our country. squashes and jams sodium benzoate is used as preservative because it is soluble in water and hence easily mixes with the food product.INTRODUCTION Growth of microorganisms in a food material can be inhibited by adding certain chemical substances. Sulphur dioxide(orpotassiumbisulphite) Benzoic acid or its sodium salt. . For the preservation of fruits. two chemical preservatives which are permitted for use are: 1. However the chemical substances should not be harmful to human beings. sodium benzoate is commonly used for the preservation of food materials. Such chemical substances which are added to food materials to prevent their spoilage are known as chemical preservatives. fruit juices. – + HSO 3 (aq) + H (aq) H 2O (l) + SO 2(g) The advantage of this method is that no harmful chemical is left in the food.Potassiumbisulphiteis used for the preservation of colourless food materials such as fruit juices. Potassium bisulphite is found in some cold drinks and fruit juice concentrates. In spray form. squashes. Food and Rural Initiatives reports that this product works to‘preventthegrowthofmould.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 stuffs and thus prevents it from getting spoilt. Sulphites are common preservatives in smoked or processed meats and dried fruits. The Manitoba Agriculture. This is not used for preserving coloured food materials becauseSulphurdioxideproduced from this chemical is a bleach ing agent.yeast and bacteriain foods. . apple and raw mango chutney. It is also an additive for homemade wine. it may help prevent foods from discolouring or browning. 1. At different intervals of time . AIM The aim of this project is to study the effect of potassium bisulphite as food preservative. At different Temperature. APPARATUS Requirements . 3.2. For different concentrations. MATERIALS AND CHEMICALS Requirements . It improves shelf-life and safety by inactivating spoilage and pathogenic microorganisms. texture. THEORY Food materials undergo natural changes due to temperature. . It does not leave residues. Theeffectiveness of KHSO3 as preservative depends upon its concentration under different conditions which may be determined experimentally. 2. 3. colour. time and enzymatic actionand become unfit for consumption. An ideal method of food preservation has the following characteristics:- 1. It does not change organoleptic (smell. etc.) and nutritional attributes. taste. These changes may be checked by adding small amounts of potassium bisulphite. It encounters no objection from consumers and legislators. Salmonella) capable of causing serious illnesses. as well as the elimination of much hard labourives the modern eater easy access to a wide variety of food unimaginable to their ancestors. Drawbacks:-Any processing of food can affect its nutritional density. or of food into other forms. Transportation of more exotic foods. and long voyages would not be possible. In addition. The amount of nutrients lost depends on the food and processing method. enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. and many other kinds of preservation. Processing can also reduce the incidence of food borne disease. it increases yearly availability of many foods. liquefaction.4. easing marketing and distribution tasks.g. For example. pickling. and canning or other packaging. Food processing typically involves activities such as mincing and macerating. broiling. are more likely to harbor pathogenic micro-organisms (e. some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses. preservation.) Benefits:-Benefits of food processing include toxin removal. Fresh materials. pasteurization. Therefore. Modern supermarkets would not exist without modern food processing techniques. ‘‘FOOD PROCESSING’’ Food processing is the transformation of raw ingredients. It is cheapand convenient to apply. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. by physical or chemical means into food. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. and cooking (such as boiling. or grilling). (Primary-processing such as dicing or slicing. When they were first introduced. The extremely varied modern diet is only truly possible on a wide scale because of food processing. freezing or drying when leading to secondary products are also included. emulsification. heat destroys vitamin C. frying. and increasing food consistency. such as fresh produce and raw meats. canned fruits possess less vitamin C than their fresh . 5. The food preservation methods by which the microbial. Restrict access of microorganisms to foods (packaging and aseptic packaging). stabilizers) are permitted at specified levels for use in food products. 3. more natural with fewer additives and nutritiona lly healthier than hitherto. 4. Delay if enzymic spoilage. The USDA conducted a study in 2004. simplifying communication about food additives included in the ingredients' list for all the different languages spoken in the EU. i. only European Food Safety Authority (EFSA) approved food additives (e. Approved additives receive an E number (E for Europe).e. These methods usually are also effective against enzymatic activity or chemical reactions in the food. The health risks of any given additive vary greatly from person to person. responsible for its self-decomposition.decomposition of foods can be delayed or prevented include:- 1. New research highlighting the importance to human health of a rich microbial environment in the intestine indicates that abundant food processing (not fermentation of foods) endangers that environment. self – decomposition of the food by naturally occurring enzymes within it.g. Slow or prevent the growth and activity of microorganisms (reduction in temperature.. Changes in the requirement of consumers in recent years have included a desire for foods which are more convenient. In the European Union. As effects of chemical additives are learnt. modified atmosphere packaging and addition of preservatives). Prevention of contamination of food from damaging agents. changes to laws and regulatory practices are made to make such processed foods more safe. Inactivation of microorganisms (by heat. Food indus try reac tions to these . Principles of food preservation There are three basic objectives for the preservation of foods:- 1. radiations. sweeteners. high hydrostatic pressures. 2. for example using sugar as an additive endangers diabetics. preservatives. removal of oxygen. texture and appearance. Removal of microorganisms (by filtration orcentrifugation). ultra soundand pulsed electric fields). creating a nutrient retention table for several foods.alternatives. wateractivity and pH. fresher in flavor. higher quality. Delay or Prevention of growth of microorganisms in the food 3. 2. Using food additives represents another safety concern. Combinations of additives and preservatives systems provide unlimited preservation alternatives for applications in foo d products to meet co nsumer d emand s for healthy and s afe fo od.2%) and which do not alter the organoleptic and physico-chemical properties of the foods at or only very little. 2.g.g. Chemical methods of preservation =>In food industries. and may. However. composition. In nature. The concept of combinations of preservatives and treatments to preserve foods is frequently called the hurdle or barrier concept. there are numerous examples of asepsis or removal of microorganisms as a protective factor. intrinsic product parameters (e. Chemical food preservatives are those substances which are added in very low quantities (up to 0. ‘‘Methods of Food Preservation” 1. skin of fruits and vegetables and fat on meats and fish. acidity. by reducing the amount of contamination. minimal technologies tend to result in a reduction in the intrinsic preservation of foods.changes have been to develop less severe or minimal preservation and processing technologies with less intensive heating or use of less chemical preservatives. These various physical methods used for the preservation of foods are as follows.g.e.. water activity) and extrinsic factors (e. . Many chemicals will kill micro-organisms or stop their growth but most of these are not permitted in foods. Asepsis Keeping quality of foods can be increased by introducing as few spoilage organisms as possible i. contamination is prevented by packaging foods in a wide variety of artificial coverings ranging from a loose carton or wrapping to the hermetically sealed containers of canned foods. chemicals that are permitted as food preservatives are listed in Table 5. in ways that minimize the extreme use of any one of them. Preservation of food products containing chemical food preservatives is usually based on the combined or synergistic activity of several additives. also lead to a potential reduction in their microbiological safety. A major trend is to applythese techniques in new combinations.3. Moreover. and so improve food product quality. therefore.. shells of nuts. Both flexible. practicing sanitary methods during the processing and handling of foods reduces total microbial load and thus improves the keeping quality of food. shells of eggs. The presence of a protective covering surrounding some foods e.1. storage atmosphere and temperature). processing temperature. prevents microbial entry and decomposition until it is damaged. Physical methods of preservation =>The foods to be preserved are physically processed or treated in such a way that the metabolic activity of microorganisms and their spores either slowed down or completely arrested. This approach minimises undesirable changes in product properties and reduces concentration of additives and extent of processing treatments. PROCEDURE: 1) Take fresh fruits. In addition to preservation.Chemical food preservatives are applied to foods as direct additives during processing. Certain preservatives have been used either accidentally or intentionally for centuries. curing. washthem thoroughly with waterand peel off their outer cover. sugar. It may be used to study the effect of . 2) Grind it to a paste in the mortarwith a pestle. fermentation and smoking. these compounds contribute to the quality and identity of the products. and include sodium chloride (common salt). 3) Mix withsugar and colouring matter. alcohols and components of smoke. 4) The material soobtained is fruit jam. acids. and are applied through processing procedures such as salting. or develop by themselves during processes such as fermentation. I.0 gms. (A)Effect of concentration of Sugar:- 1. 4. 5. Mix contents thoroughly with a stirring rod.0 gms and 15. Observe the changes taking place in Jam every day. Add 5. Close the bottle and allow them to stand for one week or 10 days at room temperature. 3 temperature and time. 2. II and III respectively.Put 100 gms of fruit jam in each bottle. 3.5 gm of KHSO3 to each bottle. Add 0. 10. 6. concentration of sugar and KHSO . . Take three wide mouthed reagent bottles labeled as I II III.0 gms of sugar to bottle No. 00 gms 0.RECORD:- Result: The increase in concentration of sugar causesfast decaying (B)Effect of concentration of KHSO3 :– 1. of Wt. 4.5gm NO NO NO Few Few More Change Change Change Change Change II 100 gms 10.0 gm and 3. Keep all the bottles at room temperature for about 10 days and observe the changes everyday. Bottle Wt.0 gm of sugar to each bottle. 2.0 gm.00 gms 0. II.0 gm of KHSO3 to bottle No. of Wt. RE CORD:- . II and III respectively. jam taken sugar KHSO3 1 2 3 4 5 added I 100 gms 5. Add 5. 6. Put 100 gm of Jam in each bottle.5 gm NO Few Few Some More Change Change Change Change Change 5.5 gm NO NO Few Some Few Change Change Change Change more Change III 100 gms 15. III. 3. Take bottles labeled as I.00 gms 0. Add 1. Mix the contents thoroughly with a glass rod. I. of Observations (Days) No. 2. 0gm no no no no no 3.0 gm of sugar and 2. 4.00 gms 2. jam taken sugar KHSO3 added 1 2 3 4 5 I 100 gms 5. Bottle Wt.00 gms 1. II and III respectively. I.0gm no no no no few III 100 gms 5. III in a thermostat at 50˚C. Add 10. of Observations (Days) No.0gm no no no few some II 100 gms 5. II at room temperature (25˚C) and bottle No. II and III. Observe the changes taking place in the jam for 10 days. of Wt. bottle No. RECORD:- . Mix the contents thoroughly with a stirring rod. Take 100 gm of Jam in three bottles labelled as I. of Wt. I in the refrigerator at 0˚C.00 gms 3.Result: The increase in concentration of KHSO3 increase more time of preservation (C)Effect of temperature:– 1. 2. Keep bottle No.0 gm of KHSO3 to bottle No. 00 2. of Observations (Days) No.0gm No No Slight Some Some gms change change change change more change potassium bisulphite.Result: The increase in temperature causes faster fermentation of jam.0gm No No No No Slight gms change change change change change III 100 gms 10. . of Wt. jam sugar KHSO3 taken added 1 2 3 4 5 I 100 gms 10. 2. (D)Effect of time: – 1.00 2.0gm No No No No No gms change change change change change II 100 gms 10. of Wt. 4. bottle II for 14 days and bottle III for 21 days at room temperature. Note the changes taking place in each bottle and record the observations. II and III. 3. Keep bottle I for 7 days. Take three bottles and label them as I.00 2. To each bottle add 25 g of Jam and 1 g of Observations(Days) Bottle Wt. Also.CONCLUSIONS AND SUGGESTIONS From the experiment. RESULTS. 7 14 21 I No ****** ****** II No Taste ****** changes III No No Unpleasant smell develops RECORD:- Result: With increase of days. the quality of the jam deteriorates. we can conclude thatKHSO3 acts as a viable food preservative whose increased concentration can increase time forpreservation. the . But increase in concentration of sugar content in the food material causes fast decaying. The Manitoba Agricul- ture. Food and Rural Initiatives reports this product works to prevent the growth of mold. our suggestion is that the usage of food preservatives must be reduced to the extent possible. Sulfites are common preservat-ives in smoked or processed meats and dried fruits. even in the presence of KHSO3. So. Uses=>There are a number of uses for potassium bisulfite as a food preservative. Potassium bisulfate is found in some cold drinks and fruit juice concentrates. On passage of time.Food containing more amountof sugar is not favorable to keep for a long time. It is also an additive for homemade wine.experiment shows that rateof fermentation of food stuffs is directly proportional to temperature conditions. it may help prevent foods from discoloring or browning.Potassium bisulphite is a good preservative.the food gets spoiled. yeast and bacteria in foods. . it can trigger lung irritation andasthma. Though potassium bisulphite is a good food preservative (class II preservative). In spray form. potassium bisulfite may cause lung irritation. Allergies =>Sulphites such as potassium bisulfite can trigger an attack for thosewith asthma. BIBLIOGRAPHY Reference books: NCERT CLASS 12 CHEMISTRY BOOKS.D. You might find this chemical compound at meat processing plants.google. II CONCISE INORGANIC CHEMISTRY -BYJ. The preservative is also available for home use. CLASS 12 CHEMISTRY Reference websites: Google :- Website.in Wikipedia:- . Manufacturers of juice drinks and concentrate will use potassium bisulfite to increase the shelf life of their products. www.Availability =>Potassium bisulfite is primarily a commercial product.co.PART I.LEE NCERT LABORATORYMANUAL . livestrong.nic.www.ncert.in www.com .