INDEX

PAGE
SL.NO. TOPIC NO.
1 OBJECTIVE 1
2 CONCENTRATION EFFECT 2
3 INTRODUCTION 3-4
3 AIM 5
4 APPARATUS REQUIRED 6
5 MATERIALS & CHEMICALS 7
6 THEORY 8
7 FOOD PRESERVATION 9-10
7.1 PRINCIPLES OF FOOD PRESERVATION 11-13
7.2 METHODS OF FOOD PRESERVATION 14-16
8 PROCEDURE 17
9 EFFECT OF CONCENTRATION OF SUGAR 18
10 EFFECT OF CONCENTRATION OF KHSO3 19
11 EFFECT OF TEMPERATURE 20
12 EFFECT OF TIME 21
13 RESULTS,CONCLUSIONS&SUGGESTIONS 22-23
14 BIBLIOGRAPHY 24

0
 OBJECTIVE
The objective of this project is to
study preservative under various
conditions.

Concentration

Conditionsz

Time Temperature

1
 CONCENTRATION
EFFECT
Effect of Concentration :-
1)Sugar
2)Temperature
3)KHSO3
4)Time

Sugar

Time
Effect of Temperture
Concentration

KHSO3

2
 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 human beings. Such
chemical substances which are added to food
materials to prevent their spoilage are known
aschemical preservatives. In our country, two
chemical preservatives which are permitted for
use are:
1.Benzoic acid(orsodium benzoate)
2.Sulphur dioxide(orpotassium 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 bisulphiteis used for the preservation
of colourless food materials such as fruit
juices, squashes, apple and raw mango
chutney. This is not used for preserving
coloured food materials becauseSulphur dioxide
3
produced 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 the harmful micro-
organisms present in food stuffs and thus
prevents it from getting spoilt.
HSO3–(aq) + H+(aq) H2O(l) + SO2(g)
The advantage of this method is that no
harmful chemical is left in the food. The
Manitoba Agriculture, Food and Rural
Initiatives reports that this product works
to‘prevent the growth of mould, yeast and
bacteria in foods. It is also an additive for
homemade wine. Potassium bisulphite is found
in some cold drinks and fruit juice
concentrates. Sulphites are common
preservatives in smoked or processed meats
and dried fruits. In spray form, it may help
prevent foods from discolouring or browning.

4
 AIM
The aim of this project is to study the
effect of potassium bisulphite as food
preservative.

1. At different intervals of time

2. For different concentrations.

3. At different Temperature.

5
APPARATUS REQUIRED

Requirements

6
MATERIALS AND
CHEMICALS

Requirements

7
 THEORY
Food materials undergo natural changes due
to temperature, time and enzymatic actionand
become unfit for consumption. These changes
may be checked by adding small amounts of
potassium bisulphite. Theeffectiveness of
KHSO3 as preservative depends upon its
concentration under different conditions which
may be determined experimentally. An ideal
method of food preservation has the following
characteristics:-

1.It improves shelf-life and safety by

inactivating spoilage and pathogenic
microorganisms,
2. It does not change organoleptic (smell,
taste, colour, texture, etc.) and nutritional
attributes,
3.It does not leave residues,
4.It is cheapand convenient to apply.
5.It encounters no objection from
consumers and legislators.
8
 ‘‘FOOD PROCESSING’’
Food processing is the transformation of
raw ingredients, by physical or chemical means
into food, or of food into other forms. Food processing
combines raw food ingredients to produce marketable
food products that can be easily prepared and served
by the consumer. Food processing typically involves
activities such as mincing and macerating,
liquefaction, emulsification, and cooking (such as
boiling, broiling, frying, or
grilling); pickling, pasteurization, and many other kinds
of preservation; and canning or other packaging.
(Primary-processing such as dicing or slicing, freezing
or drying when leading to secondary products are also
included.)
Benefits:-Benefits of food processing include toxin
removal, preservation, easing marketing and
distribution tasks, and increasing food consistency. In
addition, it increases yearly availability of many foods,
enables transportation of delicate perishable foods
across long distances and makes many kinds of foods
safe to eat by de-activating spoilage and pathogenic
micro-organisms. Modern supermarkets would not
exist without modern food processing techniques, and
long voyages would not be possible.
Processed foods are usually less susceptible to early
spoilage than fresh foods and are better suited for long
distance transportation from the source to
9
the consumer. When they were first introduced, some
processed foods helped to alleviate food shortages
and improved the overall nutrition of populations as it
made many new foods available to the masses.
Processing can also reduce the incidence of food
borne disease. Fresh materials, such as
fresh produce and raw meats, are more likely to harbor
pathogenic micro-organisms (e.g. Salmonella) capable
of causing serious illnesses.
The extremely varied modern diet is only truly possible
on a wide scale because of food processing.
Transportation of more exotic foods, as well as the
elimination of much hard labourives the modern eater
easy access to a wide variety of food unimaginable to
their ancestors.

Drawbacks:-Any processing of food can affect its

nutritional density. The amount of nutrients lost
depends on the food and processing method. For
example, heat destroys vitamin C. Therefore, canned
fruits possess less vitamin C than their fresh
alternatives. The USDA conducted a study in 2004,
creating a nutrient retention table for several foods.
New research highlighting the importance to human
health of a rich microbial environment in the intestine
indicates that abundant food processing (not
fermentation of foods) endangers that environment.
Using food additives represents another safety
concern. The health risks of any given additive vary
greatly from person to person; for example using sugar
as an additive endangers diabetics. In the European
10
Union, only European Food Safety Authority (EFSA)
approved food additives (e.g., sweeteners,
preservatives, stabilizers) are permitted at specified
levels for use in food products. Approved additives
receive an E number (E for Europe), simplifying
communication about food additives included in the
ingredients' list for all the different languages spoken in
the EU. As effects of chemical additives are learnt,
changes to laws and regulatory practices are made to
make such processed foods more safe.

Principles of food preservation

There are three basic objectives for the preservation of
foods:-

1.Prevention of contamination of food from damaging

agents.
2.Delay or Prevention of growth of microorganisms
in the food
3.Delay if enzymic spoilage, i.e. self –
decomposition of the
food by naturally occurring enzymes within it.

The food preservation methods by which the

microbial,decomposition of foods can be delayed or
prevented include:-
1. Restrict access of microorganisms to foods
(packaging and aseptic packaging),
2. Removal of microorganisms (by filtration
orcentrifugation),
11
3. Slow or prevent the growth and activity of
microorganisms (reduction in temperature,
wateractivity and pH, removal of oxygen, modified
atmosphere packaging and addition of preservatives).
4. Inactivation of microorganisms (by heat, radiations,
high hydrostatic pressures, ultra soundand pulsed
electric fields).

12
These methods usually are also effective against
enzymatic activity or chemical reactions in the food,
responsible for its self-decomposition. Changes in the
requirement of consumers in recent years have
included a desire for foods which are more convenient,
higher quality, fresher in flavor, texture and
appearance, more natural with fewer additives and
nutritionally healthier than hitherto. Food industry
reactions to these changes have been to develop less
severe or minimal preservation and processing
technologies with less intensive heating or use of less
chemical preservatives. However, minimal
technologies tend to result in a reduction in the intrinsic
preservation of foods, and may, therefore, also lead to
a potential reduction in their microbiological safety.. A
major trend is to applythese techniques in new
combinations, in ways that minimize the extreme use
of any one of them, and so improve food product
quality.

13
 Methods of Food
Preservation
1. Physical methods of preservation =>The foods
to be preserved are physically processed or
treated in such a way that the metabolic activity of
microorganisms and their spores either slowed
down or completely arrested. These various
physical methods used for the preservation of
foods are as follows.
Asepsis Keeping quality of foods can be
increased by introducing as few spoilage
organisms as possible i.e., by reducing the
amount of contamination. In nature, there are
numerous examples of asepsis or removal of
microorganisms as a protective factor. The
presence of a protective covering surrounding
some foods e.g. shells of nuts, shells of eggs,
skin of fruits and vegetables and fat on meats and
fish, prevents microbial entry and decomposition
until it is damaged.

2.Chemical methods of preservation =>In food

industries, contamination is prevented by
packaging foods in a wide variety of artificial
coverings ranging from a loose carton or
14
wrapping to the hermetically sealed containers of
canned foods. Moreover, practicing sanitary
methods during the processing and handling of
foods reduces total microbial load and thus
improves the keeping quality of food. Both
flexible. Many chemicals will kill micro-organisms
or stop their growth but most of these are not
permitted in foods; chemicals that are permitted
as food preservatives are listed in Table 5.3.1.
Chemical food preservatives are those
substances which are added in very low
quantities (up to 0.2%) and which do not alter the
organoleptic and physico-chemical properties of
the foods at or only very little.
Preservation of food products containing chemical
food preservatives is usually based on the
combined or synergistic activity of several
additives, intrinsic product parameters (e.g.
composition, acidity, water activity) and extrinsic
factors (e.g. processing temperature, storage
atmosphere and temperature).
This approach minimises undesirable changes in
product properties and reduces concentration of
additives and extent of processing treatments.
The concept of combinations of preservatives and
treatments to preserve foods is frequently called
the hurdle or barrier concept. Combinations of
additives and preservatives systems provide
unlimited preservation alternatives for
15
applications in food products to meet consumer
demands for healthy and safe food.
Chemical food preservatives are applied to foods
as direct additives during processing, or develop
by themselves during processes such as
fermentation. Certain preservatives have been
used either accidentally or intentionally for
centuries, and include sodium chloride (common
salt), sugar, acids, alcohols and components of
smoke. In addition to preservation, these
compounds contribute to the quality and identity
of the products, and are applied through
processing procedures such as salting, curing,
fermentation and smoking.

16
 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.

17
 (A)Effect of concentration of Sugar:-
1. Take three wide mouthed reagent bottles labeled
as I II III.Put 100 gms of fruit jam in each bottle.
2. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to
bottle No. I, II and III respectively.
3. Add 0.5 gm of KHSO3 to each bottle.
4. Mix contents thoroughly with a stirring rod.
5. Close the bottle and allow them to stand for one
week or 10 days at room temperature.
6. Observe the changes taking place in Jam every
day.

Bottle Wt. of Wt. of Wt. of Observations (Days)

No. jam taken sugar KHSO3 1 2 3 4 5
added

I 100 gms 5.00 gms 0.5gm NO NO NO Few Few

Change Change Change Change More
Change

II 100 gms 10.00 gms 0.5 gm NO NO Few Some Few

Change Change Change Change more
Change

III 100 gms 15.00 gms 0.5 gm NO Few Few Some More
Change Change Change Change Change

Result: The increase in concentration of sugar

causesfast decaying

(B)Effect of concentration of KHSO3 :–

18
 1. Put 100 gm of Jam in each bottle.
2. Add 5.0 gm of sugar to each bottle.
3. Take bottles labeled as I, II, III.
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.

Bottle Wt. of Wt. of Wt. of Observations (Days)

No. jam taken sugar KHSO3
added 1 2 3 4 5

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

II 100 gms 5.00 gms 2.0gm no no no no few

III 100 gms 5.00 gms 3.0gm no no no no no

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 labelled as I, II
and III.
19
 2. Add 10.0 gm of sugar and 2.0 gm of KHSO3 to bottle
No. I, II and III respectively.
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.
RECORD:-

Result: The increase in temperature causes

Bottle Wt. of Wt. of Wt. of Observations (Days)

No. jam sugar KHSO3
taken
added 1 2 3 4 5

I 100 gms 10.00 2.0gm No No No No No

gms change change change change change
II 100 gms 10.00 2.0gm No No No No Slight
gms change change change change change
III 100 gms 10.00 2.0gm No No Slight Some Some
gms change change change change more
change

faster fermentation of jam.

(D)Effect of time: –
20
 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

Observations(Days)
Bottle No. 7 14 21
I No ****** ******

II No Taste ******
changes

III No No Unpleasant smell

develops

jam deteriorates.

21
 RESULTS,CONCLUSIONS
AND SUGGESTIONS

From the experiment, we can conclude thatKHSO3 acts

as a viable food preservative whose increased
concentration can increase time forpreservation. But
increase in concentration of sugar content in the food
material causes fast decaying. Also, the experiment
shows that rateof fermentation of food stuffs is directly
proportional to temperature conditions. On passage of
time, even in the presence of KHSO3,the food gets
spoiled. Though potassium bisulphite is a good food
preservative (class II preservative), it can trigger lung
irritation andasthma. So, our suggestion is that the
usage of food preservatives must be reduced to the
extent possible.Food containing more amountof sugar
is not favorable to keep for a long time,Potassium
bisulphite is a good preservative.

Uses=>There are a number of uses for potassium

bisulfite as a food preservative. The Manitoba Agricul-
ture, 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.
22
Potassium bisulfate is found in some cold drinks and
fruit juice concentrates. Sulfites are common
preservat-ives in smoked or processed meats and
dried fruits. In spray form, it may help prevent foods
from discoloring or browning.

Availability =>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.

Allergies =>Sulphites such as potassium

bisulfite can trigger an attack for thosewith
asthma. potassium bisulfite may cause lung
irritation.

23
 BIBLIOGRAPHY
Reference books:
▪ NCERT CLASS 12 CHEMISTRY BOOKS-
PART I, II
▪ CONCISE INORGANIC CHEMISTRY -BY
J.D.LEE
▪ NCERT LABORATORY MANUAL -
CLASS 12 CHEMISTRY
Reference websites:
Google :-

Website- www.google.co.in
Wikipedia:-

▪ www.ncert.nic.in
▪ www.livestrong.com

24