118573722-study-of-effect-of-potassium-bisulphite-as-a-food-preservative.pdf

7/25/2019 118573722-Study-of-effect-of-potassium-bisulphite-as-a-food-preservative.pdf

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Parmeshwari Devi Dhanuka Saraswati

VidhyaMandir(Residential)Gaushala Nagar Vrindaban

(Affiliated to C.B.S.E.)

Session :- 2012-13

Topic :

Study of effect of Potassium bisulphite

as a food preservative

Submitted To: Submitted By:

Mr G K Lawaniya Ravindra Pratap Singh

H O D Chemistry 12

th

Science

Roll no =


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C

ertificate

This is to certify that Ravindra Pratap Singhs/o

Mr. Amar Singh is a bonafide student of class

XII

th

Science during session 2012 2013. He has

completed his project on Study of effect of

Potassium bisulphite as a food preservative

successfully under my guidance and supervision.

Mr. Shishupal Singh G.K. Lawaniya(Head of the institution) (H.O.D. Chemistry)


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Acknowledgement

Acknowledgement is the most beautiful page in any

projects final pages. More than a formality, this appears to me

the best opportunity to express my gratitude.

My project can never begin without you, dear GOD. Rather

than saying thank you to you, you know that I feel like saying I

love you, to you, always.

I must say thanks to my parents who provide me sufficient

money and help in making of this project.

Mr. G.K. Lawaniya, you are real foundation of the project

done by me. My project would never have been possible without

your guidance. Thank you very much.

Special thanks to my principal who gave support to me and

library which provides me helpful books related to this project.

Next on my thanks lists are my friends, teachers, students

who really showered constructive feedbacks and suggestions

without which this project would not have been in present form.

Ravindra Pratap Singh


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INDEX

S. No. Contents Page no.

1. Objective 1

2. 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


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Objective:

The objective of this project is to Study of effect

of Potassium bisulphite as a food preservative under

various conditions

Conditions

Concentration

TemperatureTime

1


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Introduction

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. Such

chemical substances which are added to food

materials to prevent their spoilage are known

as chemical preservatives.In our country, two

chemical preservatives which are permitted for

use are:

1.Benzoic acid(or sodium benzoate)

2.

Sulphur dioxide(or potassium bisulphite)

Benzoic acidor its sodium salt, sodium

benzoate is commonly used for the preservation

of food materials. For the preservation of fruits,

fruit juices, squashes and jams sodium benzoate

is used as preservative because it is soluble inwater and hence easily mixes with the food

product.

2


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Potassium bisulphiteis used for the preservation of

colourless food materials such as fruit juices,squashes, apples and raw mango chutney. This is not

used for preserving coloured food materials because

Sulphur dioxide produced from this chemical is a

bleaching powder. 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 harmfulchemical is left in the food.

The aim of this project is to study the effect of

potassium bisulphite as food preservative.

i.

At different temperatures.

ii.

At different concentrations and

iii.

For different intervals of time.

3


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Requirements

Apparatus

4


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Requirements

Materials and Chemicals

5


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Theory

Food materials undergo natural changes due to

temperature, time and enzymatic action and become

unfit for consumption. These changes may be checked

by adding small amounts of potassium bisulphite. The

effectiveness of KHSO3as preservative depends upon

its concentration under different conditions which maybe determined experimentally.

Procedure:

1. Take fresh fruits, wash them thoroughly with

water and peel off their outer cover.

2.

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

3.

Mix with sugar and colouring matter.

4.

The material so obtained is fruit jam. It may be

used to study the effect of concentration ofsugar and KHSO3, temperature and time.

6


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(A)Effect of concentration of Sugar: -

1.

Take three wide mouthed reagent bottles labeled as III III.

2. Put 100 gms of fruit jam in each bottle.

3. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle

No. I, II and III respectively.

4. Add 0.5 gm of KHSO3to each bottle.

5. Mix contents thoroughly with a stirring rod.

6.

Close the bottle and allow them to stand for one weekor 10 days at room temperature.

7. Observe the changes taking place in Jam every day.

RECORD:

Result: The increase in concentration of sugar

causesfast decaying

Bottle

No.

Wt. of

jam takenadded

Wt. of

sugar

Wt. of

KHSO3

Observations (Days)

1 2 3 4 5

I 100 gms 5.00 gms 0.5gm NOChange

NOChange

NOChange

FewChange

Few

More

Change

II 100 gms 10.00 gms 0.5 gm NOChange

NOChange

FewChange

SomeChange

Few

moreChange

III 100 gms 15.00 gms 0.5 gm NOChange

FewChange

FewChange

SomeChange

MoreChange

7


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(B)Effect of concentration of KHSO3:

1. Take bottles labeled as I, II, III.

2. Put 100 gm of Jam in each bottle.

3. Add 5.0 gm of sugar to each bottle.

4. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3to bottle No.

I, II and III respectively.

5. Mix the contents thoroughly with a glass rod.

6. Keep all the bottles at room temperature for about 10

days and observe the changes everyday.

RECORD:

Result: The increase in concentration of KHSO3

increase more time of preservation

Bottle

No.

Wt. of

jam taken

added

Wt. of

sugar

Wt. of

KHSO3

Observations (Days)

1 2 3 4 5

I 100 gms 5.00 gms 1.0gm no no no few some

II 100 gms 5.00 gms 1.0 gm no no no no few

III 100 gms 5.00 gms 1.0 gm no no no no no

8


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(C)Effect of temperature:

1. Take 100 gm of Jam in three bottles lebelled as I, II

and III.

2. Add 10.0 gm of sugar and 1.0 gm of KHSO3to each

bottle.

3. Mix the contents thoroughly with a stirring rod.

4. Keep bottle No. I in the refrigerator at 0C, bottle

No. II at room temperature (25C) and bottle No. IIIin a thermostat at 50C. Observe the changes takingplace in the jam for 10 days.

RECORD:

Result:The increase in Temperature causes

fast fermentation of jam

Bottle

No.

Wt. of

jam taken

added

Wt. of

sugar

Wt. of

KHSO3

Observations (Days)

1 2 3 4 5

I 100 gms 5.00 gms 2.0gm no no no no no

II 100 gms 10.00 gms 2.0 gm no no no no FewFerme

-nted

III 100 gms 15.00 gms 2.0 gm no no FewFerme

-nted

SomeFerme

-nted

Some

moreFerme

-nted

9


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(D)Effect of time:

1.

Take three bottles and label them as I, II and III.2. To each bottle add 25 g of Jam and 1 g of potassium

bisulphite.

3. Keep bottle I for 7 days, bottle II for 14 days and

bottle III for 21 days at room temperature.

4. Note the changes taking place in each bottle and

record the observations.

RECORD:

Result: With increase of days, the quality of the

jam deteriorates.

Bottle No.

Observations(Days)

7 14 21

I No ****** ******II No Taste

changes******

III No No Unpleasant smelldevelopes

10


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