INDEX

S. CONTENTS PAGE TEACHER

NO. NO. SIGNATURE
1) Purpose of the project 01
2) Introduction 02-04
3) Description of apparatus used 05-07
in this project
4) Food preservation 08-11
5) Need for food preservation 11
6) Principles of food preserva- 12
tion
7) Role of food preservation 13
8) Procedure of food processing 14
9) Procedure 15
10) Study of effect of concentra- 15-17
tion of potassium bisuphite
and the effect of time

11) Study of effect of temperature 17-18

12) Conclusion 18
13) Safety measures while using 19
khso 3 as food preservative
14) Bibliography 20