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Chem Project

The project aims to study the effectiveness of potassium bisulphate as a food preservative under varying conditions of concentration, time, and temperature. It highlights the role of preservatives in inhibiting microbial growth in food without being harmful to humans, with potassium bisulphate specifically used for colorless food items. The study will evaluate the preservative's impact on food safety and quality.

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5 views11 pages

Chem Project

The project aims to study the effectiveness of potassium bisulphate as a food preservative under varying conditions of concentration, time, and temperature. It highlights the role of preservatives in inhibiting microbial growth in food without being harmful to humans, with potassium bisulphate specifically used for colorless food items. The study will evaluate the preservative's impact on food safety and quality.

Uploaded by

soumyapanda0078
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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PURPOSE OF THE PROJECT

The purpose of this project is to study the


effect of potassium bisulphate as a food
preservative under various conditions
such as given below:

 CONCENTRATION: In Chemistry,concentration
can be defined as the relative measure of two
or more quantities in a mixture.

 TIME: Time is nothing but the measure of


amount of concentration during any process or
activity taking place on that particular level
within the completion of the action took during
that process.

 TEMPERATURE: Temperature is the degree or


intensity of heat of that substance which is
expressed according to a comparative scale in
graph and shown by a thermometer.

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INTRODUCTION

WHAT ARE PRESERVATIVES?


Growth of micro-organisms in a food material can be inhibited
by adding certain chemical substance. However those same
substances shouldn’t be harmful to humans. Such chemical
substances are called “PRESERVATIVES”. Adding them to food
materials prevents (more specifically, delays) their spoilage.
In our country India, two food preservatives are permitted for
domestic use. Those are:
1. Benzoic Acid (or, Sodium Benzoate i.e. CH3COONa)
2. Potassium Hydrogen Sulphite (or, Potassium Bisulphite i.e.
KHSO3).

PRESERVATIVES IN DETAIL
 BENZOIC ACID or its sodium salt (i.e. sodium benzoate) is
commonly used for preservation of food items. It is
particularly useful for preservation of fruits, fruit juices,
squashes and jams thanks to its solubility in water which
makes it mixable with the food product. The efficacy of
benzoic acid and benzoate is dependent upon “pH” of the
food item.
 POTASSIUM BISULPHATE is used for the preservation of
colourless food materials such as fruit juices, squashes,
apples and raw mango chutney. This is not used for

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preservation of coloured food products because sulphur
dioxide produced by from this chemical is a bleaching
agent.
Potassium bisulphite on reaction with acid of the juice
liberates sulphur dioxide which is very effective in killing
harmful micro-organisms present in the food.

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 a food preservative:

1) At different Temperatures

2) At different Concentrations and

3) For different intervals of Time

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APPARATUS TO BE
USED
1)

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