Parmeshwari Devi Dhanuka Saraswati

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

Submitted To: Submitted By:

Mr. G.K. Lawaniya Ravindra Pratap Singh

H.O.D. Chemistry 12th Science

Roll no. =
 Certificate
This is to certify that Ravindra Pratap Singh s/o

Mr. Amar Singh is a bonafide student of class

XIIth Science during session 2012-2013. He has

completed his project on Study of effect of

Potassium bisulphite as a food preservative

successfully under my guidance and supervision.

Mr. Shishupal Singh G.K. Lawaniya

(Head of the institution) (H.O.D. Chemistry)
 Acknowledgement

Acknowledgement is the most beautiful page in any

project’s final pages. More than a formality, this appears to me
the best opportunity to express my gratitude.

My project can never begin without you, dear GOD. Rather

than saying “thank you” to you, you know that I feel like saying ‘I
love you’, to you, always.

I must say thanks to my parents who provide me sufficient

money and help in making of this project.

Mr. G.K. Lawaniya, you are real foundation of the project

done by me. My project would never have been possible without
your guidance. Thank you very much.

Special thanks to my principal who gave support to me and

library which provides me helpful books related to this project.

Next on my thanks lists are my friends, teachers, students

who really showered constructive feedbacks and suggestions
without which this project would not have been in present form.

Ravindra Pratap Singh

 INDEX

S. No. Contents Page no.

1. Objective 1

2. Introduction 2

3 Apparatus 4

4 Materials and Chemicals 5

5 Theory & Procedure 6

6 Effect of concentration of sugar 7

7 Effect of concentration of KHSO3 8

8 Effect of Temperature 9

9 Effect of Time 10
 Objective:

The objective of this project is to Study of effect

of Potassium bisulphite as a food preservative under
various conditions

Concentration

Conditions

Time Temperature

1
 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 the human beings. Such
chemical substances which are added to food
materials to prevent their spoilage are known
as chemical preservatives. In our country, two
chemical preservatives which are permitted for
use are:
1. Benzoic acid(or sodium benzoate)
2.Sulphur dioxide(or potassium 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.

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.

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 food preservative.

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

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

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.

6
 (A) Effect of concentration of Sugar: -

1. Take three wide mouthed reagent bottles labeled as I

II III.
2. Put 100 gms of fruit jam in each bottle.
3. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle
No. I, II and III respectively.
4. Add 0.5 gm of KHSO3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for one week
or 10 days at room temperature.
7. 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

RECORD:

Result: The increase in concentration of sugar

causes fast decaying
 (B) Effect of concentration of KHSO3 :–

1. Take bottles labeled as I, II, III.

2. Put 100 gm of Jam in each bottle.
3. Add 5.0 gm of sugar to each bottle.
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.

RECORD:

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 1.0gm no no no few some

II 100 gms 5.00 gms 1.0 gm no no no no few

III 100 gms 5.00 gms 1.0 gm no no no no no

Result: The increase in concentration of KHSO3

increase more time of preservation

8
 (C) Effect of temperature: –

1. Take 100 gm of Jam in three bottles lebelled as I, II

and III.
2. Add 10.0 gm of sugar and 1.0 gm of KHSO3 to each
bottle.
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:

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 2.0gm no no no no no

II 100 gms 10.00 gms 2.0 gm no no no no Few

Ferme
-nted
III 100 gms 15.00 gms 2.0 gm no no Few Some Some
Ferme Ferme more
-nted -nted Ferme
-nted

Result: The increase in Temperature causes

fast fermentation of jam
9
 (D) 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
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:
Observations(Days)
Bottle No. 7 14 21
I No ****** ******
II No Taste ******
changes
III No No Unpleasant smell
developes

Result: With increase of days, the quality of the

jam deteriorates.

10