Venkateshwar International

School

Food Preservatives
Submitted to : Ms. Meenakshi Mittal

Submitted by :Nimish gahlot

Chemistry project report

Session : 2023 -2024

 ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my teacher Ms. Meenakshi Mittal
as well as our vice principal Dr. Manisha Sharma, who gave me the golden opportunity to
do this wonderful project on the topic FOOD PRESERVATIVES, which also helped me
doing a lot of research work and I came to know about many new things. I am really
thankful to them

Secondly I would also like to thank my parents and friends who helped a lot in finalizing
this project within the limited time frame

nimish gahlot
XII - daisydale
 Certificate
This is to certify that Mas. nimish gahlot of class 12th daisydale of
Venkateshwar International School has successfully carried out the
investigatory project entitled “Food Preservatives” under the
supervision of chemistry teacher Ms. Meenakshi Mittal for the
academic year 2023-24.
All the works related to the project is done by the candidate herself. The
approach towards the subject has been Sincere and Scientific.

…………………………………… …..………………….

Teacher In-charge Examiner

 Table of Contents
1 Introduction Theory & Procedure

2 Why preservatives are

used?
Effect of Concentration of
Sugar

3 Natural food preservation

Effect of Concentration of
KHSO3

4 Objective Effect of temperature

Theory Effect of Time

Apparatus required Conclusion

Materials and Chemical

Bibliography
Required
 Introduction
A preservative is a substance or a chemical that is added to products such as food ,
beverages, pharmaceuticals drugs, paints, biological samples, cosmetics, wood, and
many other products to prevent decomposition by microbial growth or by undesirable
chemical changes. In general, preservation is implemented in two modes, chemical and
physical. Chemical preservation entails adding chemical compounds to the product.
Physical preservation entails processes such as refrigeration or drying. Preservative food
additives reduce the risk of foodborne infections, decrease microbial spoilage, and
preserve fresh attributes and nutritional quality. Some physical techniques for food
preservation include dehydration, UV-C radiation, freeze- drying , and refrigeration.
Chemical preservation and physical preservation techniques are sometimes combined
 WHY FOOD PRESERVATIVES ARE
USED?
Food is so important for the survival, so food preservation is one of the oldest technologies
used by human beings to avoid its spoilage. Different ways and means have been found
and improves for the purpose. Boiling, Freezing and refrigeration, pasteurizing,
dehydrating, pickling are the traditional few. Sugar, mineral salt and salt are often used as
preservatives food. Nuclear radiation is also being used now as food preservatives.
Modified packaging techniques like vacuum packing and hypobaric packaging also work
as food preservatives.

Food Preservation is basically done for three reasons

● To preserve the natural characteristic of food .
● To preserve the appearance of food……..............
● To increase the shelf value of food for storage
 Natural Food Preservation
Natural food preservatives are used traditionally at home while making
pickles, jams and juices. Some are:
o Salt o Sugar
o Alcohol o Vinegar
o Rosemary o Lemon juice
o Garlic etc

Also, other methods include:

o Boiling o Smoking
o Salting o Fermentation
o Freezing
Sugar and salt are the earliest natural food preservatives that very
efficiently drop the growth of bacteria in food. The citrus food
preservatives like citrus and ascorbic acid work on enzymes and disrupt
their metabolism leading to the preservation
 OBJECTIVES
The objective of this project is to study the effect of
Potassium Bisulphate as a food preservative under various
conditions:

Conditions

Concentration Temperature Time

 THEORY
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 preserving coloured
food materials because sulphur dioxide produced from this chemical is a bleaching powder.
Potassium bisulphate 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.

HS03 - + H+ (aq) H2O + 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 bisulphate as a food preservative

• At different temperatures
• At different concentrations
• For different intervals of time
 APPARATUS

Beaker Conical Flask Glass bottle

Pestle & Mortar Glass rod Balance

 Materials Required

SUGAR POTASSIUM SULPHATE

FRESH FRUITS
 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 bisulphate. The effectiveness of KHSO3 as preservative depends upon its
concentration under different conditions which may be determined experimentally.

PROCEDURE
• Take fresh fruits, wash them thoroughly with water and peel off their outer cover.
• Grind it to a paste in the mortar with a pestle.
• Mix with sugar and colouring matter.
• The material so obtained is fruit jam. It may be used to study the effect of
concentration of sugar and KHSO3, temperature and time
 Wt. of
Bottle jam Wt. of Wt. of
DAY I DAY II DAY III DAY IV DAY V
No taken sugar KHSO3
added

Few
No No No Few
I 100 gms 5 gms 0.5 gms More
change change change change
change

Few
0.5 gms No No Few Some
II 100 gms 10 gms More
change change change change
change

0.5 gms No No Few some More

III 100 gms 15 gms
change change change change change
 Effect of concentration
of sugar
• Take three wide mouthed reagent bottles labeled as I,II and III
• Put 100 gms of fruit jam in each bottle.
• Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No. I,
II and III respectively.
• Add 0.5 gms of KHSO3 to each bottle.
• Mix contents thoroughly with a stirring rod.
• Close the bottle and allow them to stand for one week or 10
days at room temperature.
• Observe the changes taking place in Jam every day

Result- The increase in concentration of sugar causes

fast decaying
 Wt. of
Bottle jam Wt. of Wt. of
DAY I DAY II DAY III DAY IV DAY V
No taken sugar KHSO3
added

No No
No Few Some
I 100 gms 5 gms 1 gm change change
change change change

No No No No
Few
II 100 gms 5 gms 2 gms change change change change
change

No No No No No
III 100 gms 5 gms 3 gms change change change change change
 Effect of Concentration of KHSO3:-

• Take bottles labeled as I, II, III.

• Put 100 gms of Jam in each bottle.
• Add 5.0 gms of sugar to each bottle.
• Add 1.0 gms, 2.0 gms and 3.0 gms of KHSO3 to bottle No. I, II
and III respectively.
• Mix the contents thoroughly with a glass rod.
• Keep all the bottles at room temperature for about 10 days and
observe the changes

Result- The increase in concentration of KHSO3 increase more time of

preservation
 Wt. of
jam Wt. of Wt. of
Bottle no DAY I DAY II DAY III DAY IV DAY V
taken sugar KHSO3
added

No No Few Some
No
I 100 gms 10 gms 1 gm change change change change
change

No No No No few
II 100 gms 10 gms 1 gm change change change change change

No No No No No
III 100 gms 10 gms 1 gm change change change change change
 Effect of temperature
• Take 100 gms of Jam in three bottles labeled as I, II and III
• Add 10.0 gms of sugar and 1.0 gms of KHSO3 each bottle.
• Mix the contents thoroughly with a stirring rod.
• 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

Bottle no Observation (day 7) Observation (day 14) Observation (day 21)

I No change No change No change

II No change Taste change No change

Unpleasant smell
III No change No change
develops
 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 bisulphate.
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 jam
deteriorates
 Conclusion

1 2 3 4

Concentration of sugar: Concentration of KHSO3: Effect of temperature: Effect of time:

The increase in The increase in The increase in With increase of days,
concentration of sugar concentration of KHSO3 temperature causes fast the quantity of the jam
causes fast decaying increase more time of fermentation of jam deteriorates
preservation
 Bibliography
1. https://en.m.wikipedia.org/wiki/Food_preservation
2. https://www.scribd.com/doc/118573722/Study-of-effect-of-
potassium-bisulphite-as-a-foodpreservative
3.
https://www.sciencedirect.com/topics/food-science/foodpreservati
vehttps://www.sciencedirect.com/topics/food-science/food-preser
vative

4. https://microchemlab.com/information/introduction-preservatives-
and-challenge-testing
5. https://microchemlab.com/information/introduction-preservatives-
and-challenge-testing
6. http://www.foodreactions.org/allergy/200.html
Thankyou!!