Professional Documents
Culture Documents
VidhyaMandir(Residential)
Gaushala Nagar Vrindaban
(Affiliated to C.B.5.E.)
Session:-2012-13
Topic
Study of effect of Potassium bisulphite
as a food preservative
RoN no.
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INDEX
Introduction
4
Apparatus
Effect of Temperature
Effeet of Time 10
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Objective:
The objective of this project is to Study of effect
of Potassium bisulphite as a food preservative mder
various conditions
Concentration
Conditions
Time Temperature
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Introduction
i. At different temperatures.
ii. At different concentrations and
ii. For different intervals of time.
33
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Apparatus
Requirements
Foov eRADE
Potassium Bisulfite
NET WT. 8 O2
Potapolum
Blsulphko
Requirements
Fresh
Sugar Frulta
5
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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 KHS03 as preservative depends upon
its concentration under different conditions which may
be determined experimentally.
Procedure:
Bottle
No.
Wt. of Wt. of Wt. of Observations (Days)
Jam faken
added
Sugar KHSO 2
IIL 100 gms 15.00 gms 0.5gm NO Few Few Some More
ng g ange ngehange
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(B) Effect of concentration of KHSO, i
RECORD
8
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(C) Effect of temperature:-
RECORD:
RECORD
Observations(Days))
Bottle No. 14
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No
II No Taste *****
changes
III No No Unpleasant smell
developes
10