MARIA ASSUMPTA SR. SEC.
CONVENT SCHOOL
SESSION 2022-23
TOPIC-
STUDY OF THE EFFECT OF POTTASIUM
BISULPHATE AS FOOD PRESERVATIVE UNDER
VARIOUS CONDITIONS
Submitted By: Submitted To:
Lakshya Pant Maám Nishi Popli
CERTIFICATE:
This is to certify that Lakshya Pant student of class XIID
has prepared a report on the project titled “study of
potassium bisulphate as food preservative under
various condition.” Under the guidance of Mam NISHI
POPLI
_______________
_______________
Internal Examiner’s Signature Principal’s Signature
_______________
External Examiner’s Signature
ACKNOLEDGEMENT:
I would like to express my special thanks of gratitude
to my teacher NISHI MAM as well as MY GROUP
MEMBERS who gave me the golden opportunity to do
this wonderful project on the topic STUDY OF EFFECT
OF POTTASIUM BISULPHATE AS FOOD
PRESERVATIVE UNDER VARIOUS CONDITION, which
also helped me in doing a lot of Research and i came to
know about so many new things I am really thankful
to them.
Secondly I would also like to thank my parents who
helped me a lot in finalizing this project within the
limited time frame
iNDEX
1) OBJECTIVE
2)INTRODUCTION
3)APPARATUS
4)MATERIAL
5)THEORY AND PROCEDURE
6)EFFECT OF CONCENTRATION OF SUGAR
7)EFFECT OF CONCENTRATION PF KHSO3
8)EFFECT OF TEMPURATURE
9)EFFECT OF TIME
OBJECTIVE
The objective of this project is to Study of effect of Potassium bisulphite as a food preservative under various
conditions
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 acid or 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 in water and hence easily mixes with the food product.
Potassium bisulphite is 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 harmful chemical 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.
Materials
1. Beaker, pestle and mortar, glass bottles, balance and
peeler.
2. Fresh fruits, potassium bisulphite and sugar.
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 KHSO3 as preservative depends upon its concentration
under different conditions which may be 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 of sugar and KHSO3, temperature and time.
(A) Effect of concentration of Sugar: -
1. Take three wide mouthed reagent bottles labeled as I II 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 KHSO3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for one week or 10 days at
room temperature.
7. Observe the changes taking place in Jam every day.
Result
The increase in concentration of sugar causes deterioration of fruit jam due
to growth of fungus.
(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 KHSO3 to 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
Result:
The increase in concentration of KHSO3 increase more time of
preservation
(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 KHSO3 to each bottle.
3. Mix the contents thoroughly with a stirring rod.
4. Keep bottle No. I in the refrigerator at 0˚C, bottle No. II at room
temperature (25˚C) and bottle No. III in a thermostat at 50˚C. Observe the
changes taking place in the jam for 10 days.
Result:
The increase in Temperature causes fast fermentation of jam
I
(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.
Result:
With increase of days, the quality of the jam deteriorates
Conclusion:
Food containing more amount of sugar is not favorable to keep for a long
time Potassium bisulphite is a good preservative.
There are a number of uses for potassium bisulfite as a food preservative.
The Manitoba Agriculture, Food and Rural Initiatives reports this product
works to prevent the growth of mold, yeast and bacteria in foods. It is also
an additive for homemade wine. Potassium bisulfate is found in some cold
drinks and fruit juice concentrates. Sulfites are common preservatives in
smoked or processed meats and dried fruits. In spray form, it may help
prevent foods from discoloring or browning.
Potassium bisulfite is primarily a commercial product. You might find this
chemical compound at meat processing plants. Manufacturers of juice
drinks and concentrate will use potassium bisulfite to increase the shelf life
of their products. The preservative is also available for home use. Sulphites
such as potassium bisulfite can trigger an attack for those with asthma.
potassium bisulfite may cause lung irritation.
