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Study of Effect of Potassium Bisulphite As A Food Preservative
Study of Effect of Potassium Bisulphite As A Food Preservative
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
1. Objective 1
2. Introduction 2
3 Apparatus 4
8 Effect of Temperature 9
9 Effect of Time 10
Objective:
Concentration
Conditions
Time Temperature
1
Introduction
2
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.
i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of time.
3
Apparatus
Requirements
4
Materials and Chemicals
Requirements
5
Theory
Procedure:
6
(A) Effect of concentration of Sugar: -
III 100 gms 15.00 gms 0.5 gm NO Few Few Some More
Change Change Change Change Change
RECORD:
RECORD:
8
(C) Effect of temperature: –
RECORD:
RECORD:
Observations(Days)
Bottle No.
7 14 21
I No ****** ******
II No Taste ******
changes
III No No Unpleasant smell
developes
10