118573722 study of effect of potassium bisulphite as a 232food preservative

7/25/2019 118573722 Study of Effect of Potassium Bisulphite as a 232food Preservative

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Delhi Public School

Bikaner

Session :- 2015-16

Topic :

Study of eect of Potassiu!

bisulphite as a food

preser"ati"e

Sub!itted To: Sub!itted By:

#irendra Sir Shoaib $!an Bhati

%handra!ohan Sir

Acknowledgement



Acknowledgement is the most beautiful page in any projec

More than a formality, this appears to me the best opportunity t

express my gratitude.

I must say thanks to my family who provide me sucienmoney and help in making of this project.

irendra sir and !handramohan sir, you are real foundation o

the project done by me. My project would never have bee

possible without your guidance. "hank you very much.

#pecial thanks to my principal, Mr. $aurav %ubey, who gavsupport to me and library which provides me helpful book

related to this project.

&ext on my thanks lists are my friends who really showere

constructive feedbacks and suggestions without which th

project would not have been in present form.

#hoaib Aman 'hati

&'D()



!onditions

!oncentration

"emperature "ime

S*

'o*

%ontents Pa+e

no*

1* ,becti"e 1

2* &ntroduction 2

. $pparatus /

/ aterials and %he!icals 5

5 Theory Procedure 6

6 (ect of concentration of su+ar

(ect of concentration of 34S,.

(ect of Te!perature

(ect of Ti!e 10

Objective:

The objective of this project is to Study of

eect of Potassium bisulphite as a food

preservative under various conditions



&ntroduction

Growth of microorganisms in a food material can beinhibited by adding certain chemical substances. However

the chemical substances should not be harmful to thehuman beings. Such chemical substances which are added

to food materials to prevent their spoilage are known as

chemical preservatives. In our country, two chemicalpreservatives which are permitted for use are:

1. Benzoic acidor sodium benzoate!

1



".#ulphur dio$ideor potassium bisulphite!

Benzoic acid or its sodium salt, sodium benzoate is

commonly used for the preservation of food materials. %orthe preservation of fruits, fruit &uices, s'uashes and &amssodium benzoate is used as preservative because it issoluble in water and hence easily mi$es with the foodproduct.

Potassium bisulphite is used for the preservation of colourless

food materials such as fruit &uices, s'uashes, apples and raw mang

chutney. (his is not used for preserving coloured food materials

because #ulphur dio$ide produced from this chemical is a

bleaching powder. )otassium bisulphite on reaction with acid of th

&uice liberates #ulphur dio$ide which is very effective in *illing

the harmful micro+organisms present in food and thus prevents it

from getting spoiled.

(#)*78a+ - (9

a+ (/)l - #)/g

(he advantage of this method is that no harmful chemical is left

the food.

(he aim of this pro&ect is to study the effect of potassium

bisulphite as food preservative.

2



0e+uirements

i. t different temperatures.ii. t different concentrations andiii. %or different intervals of time.

Apparatus .



0e+uirement

s

Materials and !hemicals

(heory

/

5



%ood materials undergo natural changes due to temperature, timeand enzymatic action and become unfit for consumption. (hesechanges may be chec*ed by adding small amounts of potassiumbisulphite. (he effectiveness of -H#/ as preservative dependsupon its concentration under different conditions which may bedetermined e$perimentally.

)rocedure:

1. (a*e fresh fruits, wash them thoroughly with water andpeel off their outer cover.

". Grind it to a paste in the mortar with a pestle.

/. 0i$ with sugar and colouring matter.. (he material so obtained is fruit &am. It may be used to

study the effect of concentration of sugar and -H#/,temperature and time.

! 2ffect of concentration of #ugar: +

1. (a*e three wide mouthed reagent bottles labeled as I II III.". )ut 133 gms of fruit &am in each bottle./. dd 4.3 gms, 13.3 gms and 14.3 gms of sugar to bottle 5o. I, II an

III respectively.

6



. dd 3.4 gm of -H#/ to each bottle.4. 0i$ contents thoroughly with a stirring rod.6. 7lose the bottle and allow them to stand for one wee* or 13 days a

room temperature.82789:

8esult: (he increase in concentration of sugar causes fastdecaying

Bottle

5o.

t. of

&am ta*en

added

t. of

sugar

t. of

-H#/

bservations 9ays!1 " / 4

I 133 gms 4.33 gms 3.4gm 5Change

5Change

5Change

%ewChange

Few

More

Change

II 133 gms 13.33 gms 3.4 gm 5Change

5Change

%ewChange

#omeChange

%ew

moreChange

III 133 gms 14.33 gms 3.4 gm 5Change

%ewChange

%ewChange

#omeChange

0oreChange

(B !ffect of concentration of "#S$% &'

1. (a*e bottles labeled as I, II, III.". )ut 133 gm of ;am in each bottle./. dd 4.3 gm of sugar to each bottle.. dd 1.3 gm, ".3 gm and /.3 gm of -H#/ to bottle 5o. I, II and II

respectively.4. 0i$ the contents thoroughly with a glass rod.



6. -eep all the bottles at room temperature for about 13 days and

observe the changes everyday.

Bottle5o.

t. of &am ta*en

added

t. ofsugar

t. of-H#/


I 133 gms 4.33 gms 1.3gm 5o no no few some

II 133 gms 4.33 gms ".3 gm 5o no no no few

III 133 gms 4.33 gms /.3 gm 5o no no no no

82789:

8esult: (he increase in concentration of -H#/

increase more time of preservation

7! 2ffect of temperature: <

1. (a*e 133 gm of ;am in three bottles lebelled as I, II and III.". dd 13.3 gm of sugar and 1.3 gm of -H#/ to each bottle.

/. 0i$ the contents thoroughly with a stirring rod.. -eep bottle 5o. I in the refrigerator at 3=7, bottle 5o. II at room

temperature "4=7! and bottle 5o. III in a thermostat at 43=7.bserve the changes ta*ing place in the &am for 13 days.

82789:



Bottle

5o.

t. of

&am ta*en

added

t. of

sugar

t. of

-H#/


I 133 gms 13.33 gms 1.3gm

5o no no no noII 133 gms 13.33 gms 1.3 gm 5o no no no %ew

%erme

+nted

III 133 gms 13.33 gms 1.3 gm 5o no %ew

%erme

+nted

#ome

%erme

+nted

#ome

more

%erme

+nted

8esult: (hincrease in

(emperature causes fast fermentation of &am

9! 2ffect of time: <

1. (a*e three bottles and label them as I, II and III.". (o each bottle add "4 g of ;am and 1 g of potassium bisulphite./. -eep bottle I for > days, bottle II for 1 days and bottle III for

"1 days at room temperature.

. 5ote the changes ta*ing place in each bottle and record theobservations.

82789:

Bottle 5o.

bservations9ays!> 1 "1

I 5o ?????? ??????

II 5o (aste

changes

??????

III 5o 5o @npleasant smell

developes



esult& ith increase of days, the 'uality of the &am deteriorates.

1

118573722 study of effect of potassium bisulphite as a 232food preservative

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