TOPIC - Study of the effect of Potassium

Bisulphate as a food preservative under various

conditions (temperature, concentration, time, etc.)
Aim - Study of the effect of Potassium Bisulphate
as a food preservative under various conditions
(temperature, concentration, time, etc.)

Required knowledge -
Potassium bisulphite is one of the most popularly
used food preservatives in different concentrations
and temperatures.

Experiment - We can make a jam at

home by crushing some fresh fruits and adding
sugar and a little colour to it. We may now
divide them into various setups and observe
them.
THEORY - Food materials may undergo
decomposition due to temperature, time and
enzymatic action and become unfit for
consumption. These changes have to be
checked by adding small amounts of potassium
bisulphite. This would determine the
effectiveness of potassium bisulphite as a
preservative and show how it is dependent
upon its concentration under different
condition.

p
r
o
c
e
d
ure - To determine the effect of
concentration of potassium bisulphite:
Add 5g, 10g and 15g of potassium bisulphite to
three samples but same amount of other
substances to each. Leave this setup for about a
week and then observe.

To determine the effect of

temperature:
Add 100g of the jam, 5g of sugar and 10g of
potassium bisulphite to each bottle but keep them at
different temperatures. The first is kept at zero
degrees, the second at room temperature and the
third at fifty degree Celsius. And a bottle which do
not contain potassium bisulphite.

To determine the effect of

time:
Add 100g of the jam, 5g of sugar and 10g of
potassium bisulphite to each bottle but keep them
for different duration and a bottle which do not
contain potassium bisulphite .

To determine the effect of

concentration of potassium
bisulphite:
Add 5g, 10g and 15g of potassium bisulphite to
three samples but same amount of other
substances to each. Leave this setup for about a
week and then observe.

Observation:
➢ It is observed that the increase in Temperature
causes fast fermentation of jam but potassium
bisulphite preserves it from rotting .
➢ We will notice that with the increase of days, the
quality of the jam deteriorates but potassium
bisulphite preserves it from rotting .
➢ We will notice that the increase in
concentration of potassium bisulphite means
it is preserved for a longer time.

CONCLUSION Potassium bisulphite is

primarily a commercial preservative. We
might find this chemical compound at meat
processing plants. Manufacturers of juice
drinks and concentrate will use potassium
bisulphite to increase the shelf life of their
products.