TECHNO GROUP

INOIJA PUBUC SCHOL

Academic Year- 2023,202
Project report on :Study of Effect
of Potassium Bisulphite As A Food
Preservative

Name :-U.
Class :- XIl, A(Science)
Roll No:- 1 r 4
Subject ;- Chemistry
Subject Code :- 043
Project Guide i- RituparnaChakraborty
 CERTIFICATE
This is tocertify that Name of class XII
CBSE
Science,roll no, Koll has successfully

completed her Chemistry Investigatory Project

as prescribed by the course uring the

academic year 2023-2024

Internal Examiner ExternalExaminer

Prínc(pa1
 required. Avijit would I my lab teacher would I
Chakraborty
ACKNOWLEDGEMENT projectonattendant
also Miss like
Bisulphite
likethe foRituparna
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to study their sincerely
for extend
providingme As Chakrabortyable
A of
guidance and
myEffect
FOod profusely
gratitude
withPreservative of and (PGT
cienceXII all Potassium
to
support thank
fhe Chemistry)
Name the
facility principal in my
completing chemistry
that and
was Mr. our
 INDEX
S CONTENTS PAGE
NO. NO.
1) Purpose of the project
2) Introduction
3) Description of apparatus used 0F 7
in this project
4) Food preservation 1
5) Need for food preservation
6) Principles of food preserva
tion
7) Role of food preservation 13
8) Procedure of food processing
9) Procedure
10) Study of effect of concentra
tion of potassium bisuphite
and the effect of time

11) Study of effect of temperature

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

4
 PURPOSE OF THE PROJECT

The Purpose Of This Project Is To Study The

Effect Of Potassium Bisulphite As a Food Pre
servative Under Various Conditions Such As
Given Below :

>CONCENTRATION : In chemistry, concentration

can be defined as the measure of the relative proportions
of two or more quantities in a mixture.

>TIME : Time is nothing but the measure of amount of

concentration during any process or activity taking place
on that particular level within the completion of the ac
tion took place during that process.

>TEMPERATURE: Temperature is the degree or

intensity of heat of that substance which is ex
pressed according to a comparative scale in graph
and shown by a thermometer.
5
 INTRODUCTION
WHAT ARE PRESERVATIVES ?

Growth of micro - organisms in afooo ma

terial can be inhibited by adding certain
chemical ubstance. However, the chemical
substances should not be harmful to the
human beings Such chemical ubstances
whichare added to food materialsto pre
vent their ypoilage are knon as chemical
preservatwes. In our country , two chemical
preservatives hieh are permittecl for use
re:

1. Benzoic acid ( or sodium benzo

ate iue CiH60:)
2. Potassium hydrogen sulphite
(or potassim bisulphite
KHSO:) .

6
" BENZoIC ACAD or its sodium salt
sodim benzoate is commonly used for
the preservation of food materials. For
the preservation of fruits fruit juices ,
squashes and jamy it is wsed as preserva
tiue because it is soble in water and
hence easily mines with the food prod
uet The efficacy of benzoie acid and
benzoate is thus dependent onthe PH of
the food.
" POTASSIUM BISULPHITE y wye
for the preservation of colourless food
materials such as fruit juiees, squahes
apples and raw mango chutney . This
is not wsed for preserving coloured food
materialy because sulpur dioxice pro
duced frow thiy chemical is a bleaching
agent.
Potassiwwm bisuphite ow reaction with
acid of the juice iberates phur dion
ide whichis very efectiue in killing the
7
 harmfu micro organismy present in
food and thuy preent it from getting
spoiled

HSO; (aq) + H (aq) ’ H;0 (1) + SO: (g)

The advantage of this method is that no

harmfu chemical is eft in the food. The
aim of the project is to study the effeet of
potassum bisulphite as food preservative:

1. Atdiferent temperatures,

2. Atdifferent concentrationy and

3. For different intervaly of time.

8
 MATEBIAIS BEQUIBED EOB THIS
PBOJECT
SUGAR
GLASS ROD

CONICAL
FLASKS

100 ML APPARATUS

REQUIRED FOR
THIS PROJECT

APPLES
POTASSIUM
KNIFE
BISULPHITE

HO

11
 FQQD PRESERVATION
How we can preserve o r foo?
We can preserve our foodl by following methods:

TRADITIONAL TECHNIQUES:
CURING:
The earliest form of curing way dehydration
or drying, . Smoking and selting techniques im
prove on the drying process and add antimicrobi
al agentythat aid in preservation Smoke deposity
a numbr of pyrolysis producty onto the food, in
cluding the phenos syringo guaiaco and ca
thechot .Salt acclerates the drying provess using
omosis and also inhibit the growth of several
common strains of bacteria. More recentty ni
tritey havee been used to cure meat, contribting
a characteristie pink color.ik]

cOOLING:
Cooling preserves food by dowin down the
growth and reproduetion of microorganismy and
the action of enzymes that causes the food to rot
12
Before the era of mechanical refrigeration, coo
ing for food storage oreurred inthe forms of root
cellars andd iceboxes Today, root celaring re
mains popular among people who value various
goals, including lotal faozl, heisloomcxogs, tradi
tional home coaking techaignes, famils fazm
ing, frugality, self-ufficiency, orgenie faroning,
and others

FREEZING:

Ereezing is also one of the most commony used

processes for preserving a very wide range of
foods For example, potato waffes are stored in
the freezer, but potatoes themselves require only a
conl dark elace to ensre many monthy storage
Coll stores provide large-volue, long-term stor
age for strategie food stocky held in case of na
tional emergeney in many countries.

13
 MODERN INDUSTRIAL TECHNIQUES :
A. PASTEURIZATION:
Pasteurizatiow iy a proress for preservationof i
wid foo Inthi method, milk is heated at about
70 °C (158 °F) for 15-30 secondy to kilU the bae
teria preyent in it and covling it quickly to 10 °C
(s0 °F) to prvent the remaining bacteria from
growing. The milk isthen tored in sterilized bot
tes or pouches in cold places This method was
iented by Louis Pasteu, a Erench chemist in
1862.

B. ARTIFICAAL FOOD ADDITIVES :

Preservative food additvey can be antimicrobial
- which inhibit the growth of bacteria or fai,
incuding mold- or antioxidant, ue ay oxygen
absorbers which inhibit the oxidatioN of food
constitents Common antimierobial preservaties
incude calcium 2ro2ionate sonim nitrate,
oism nitrite, alfits(ut diaide, soni
biulie, potassim hydrogn lfite, etea),
and EDTA.

14
 BIOPRESERVATION:
Biogreservation is the use of natral or C o n
troled micro biotaor antimirobials as a way of
preserving food and extending ity helf ife Bene
ficial bacteria or the fermentation products pro
duuced by these bacteria are uyed in bioreserva
tion to contro sypoilage and ender pathogens
inacte infood Lactic acid bacteria have antag
onistic properties that make them wseful as bio
preservatires.

NEED FOR FOOp PRESERVATION

Preservation of food is done during the month

whenfovd is available at large quantity and
therefore at large cost. Reasons of food preserva
tiow are as follows:

1) One of the reason of food preservatonis that

to take care of the ence prodce.
2) The second reasonis that they add variety in
Or meals.

3) Makes tranyortation of food cheap and easier

for us to liine and rvine.
15
PRINCAPLES OF FOOD PRESERVATION
A good method of food preservation is one that
slows down or preventy altogether the aetion of
the agents of spolage. Also, during the proess of
food preservation it houldnt be damaged. The
principles of food preservation are as follows:
a) Removal of micro organismy
or inaetirating them: This iss done
by air , water (moisture), lowering or in
reasing temperature , nereasing the con
centratiow of salt or ugar or acid in foods.
For the preservation of green leafy vegeta
bles, the water hould be removed fromthe
leaf so that miro organismy cannot suwvine
. This is done by drying the green leaves till
all the moisture eraporates.
b) lnactiwating enzymes : Evzymes
found in foods can be inactiwated by
changing their conditiony ueh ay tempera
ture or moisture. One of the method for
preservatiow of peas is that to put the in
boiling water for few minutey. t will inac
tate the enzymes present in peas.

16
 ROLE OF FOOD PRESERVATION

1. Eliminatesany potentia mierobioogical

harmto the conmer.

2. Maintains quality of food (sensory pereep

tions)
3. Maintains nutritional value within the food
produet:

17
 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 peeloff 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.

(A) Effect of concentration of Sugar:

 1.Take three wide mouthed reagent bottles labelled as I I|
III.
2. Put 100 gm of fruit jam in each bottle.
3. Add 5.0 gm, 10.0 gm and 15.0 gm of sugar to bottle No.
I, Iland Ill 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
RECORD:

Bottle number A C
Weight of jam taken 100 gm 100 gm 100 gm
Weight of sugar added 5 gm 10 gm 15 gm
Weight of KHSO 0.5 gm 0.5 gm 0.5 gm
Observation (Days)
Colour Dark orange Dark orange Dark orange

Odour Pleasant smell Pleasant smell Pleasant smell

Day 1
Fungus Fungus not Fungus not Fungus not
formed formed formed
Colour Dark orange Orange Light Orange
Day 2
Odour Pleasant smell Pleasant smell Pleasant smell
Fungus Fungus not Fungus not Fungus not
formed formed formed
Colour Dark orange Orange Light Orange
Day 3
Odour Pleasant smell Pungent smell Pungent smell
 Fungus Fungus not White Fungus White Fungus
formed formed formed is more
than B
Colour Orange Light Orange Light Orange
Day 4
Odour Pungent Smell Pungent Smell Pungent Smell
Fungus White Fungus White fungus Fungus turned
greenish in
is formed has increased
colour
Colour Dark orange Light Orange Yellow Colour

Odour Pungent smell Pungent smell Smells

ethanolic
Day 5
Fungus White fungus Fungus turned Greenish colour
has increased greenish in fungus has
colour increased
Colour Light Orange Yellow colourYellow colour
fades
Odour Smells Smells Smells
Day 6 Ethanolic Ethanolic Ethanolic
Fungus Fungus turned Greenish
Fungus turned
greenish in colour fungus in black colour
colour has increased
Day 7 Colour Yellow colour Dark orange Yellow colour
fades

Odour Smells Smells Smells

ethanolic ethanolic ethanolic
Fungus Greenish colour No fungus is Spoilt
fungus has formed
increased
 KHSO3 -
(B)Effect of concentration of
1. Take bottles labelled as I, II, II.
2. Put 100gm of Jam in each bottle.
3. Add 5.0 gm of sugar to each bottle.
bottle No. I,
4. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to
Il and ll respectively.
5. Mix the contents thoroughly with a glass rod.
6. Keep allthe bottles at room temperature for about 10
days and observe the changes everyday.
RECORD:

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

KHSO3 2 3 4 5
No. jam sugar
taken
added
100 gm 5.00 gm 1.0gm no no no few some
100 gm 5.00 gm 2.0 gm no no no no few

100 gm 5.00 gm 30 gm no no no no no

Result: The increase in concentration of KHSO3 increase

more time of preservation.
(C) Effect of temnperature:
1. Take 100 gm of Jam in three bottles labelled as I, Il and

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. lin the refrigerator at O'C, bottle No. I|
at room temperature (25°C) and bottle No. Ill in a
thermostat at 50*C. Observe the changes taking place in
the jam for 5 days.
RECORD:

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

No. jam Sugar KHSO 2 3 4
taken
added
I 100 gm .00 gm 1Ogm no no no no no

100 gm 10.00 gm 1.0 gm no no

2no no Few
Ferme
-nted
100 gm 16.00 gm 4o gm no no Few Some Some
Ferme Fermemore
-nted -nted Ferme
-nted

Result: The increase in Temperature causes fast

fermentation of jam
(D)Effect of time:
1. Take three bottles and label them as I, land II.
2. To each bottle add 25 g of Jam and 1g of potassium
bisulphite.
3. Keep bottle Ifor 7 days, bottle Il for 14 days and bottle
IIl 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 Taste *****
No
changes
III No No Unpleasant smell
developes

Result: With increase of days, the quality of the jam

deteriorates.
 Conclusion
Food containing more amount of sugar is not favourable to
keep for a long time Potassium bisulphite is a good
preservative.

Uses

There are a number of uses for potassium bisulphite as a

food preservative. The Manitoba Agriculture, 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. Potassium bisulphate 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.
Availability
Potassium bisulphite is primarily a commercial product. You
might find this chemical compound at meat processing
plants. Manufacturers of juice drinks and concentrate will use
potassium bisulphite to increase the shelf life of their
products. The preservative is also available for home use.

Allergies
Sulphites such as potassium bisulphite can trigger an attack
for those with asthma. Potassium bisulphite may cause lung
irritation.
 Bibliography
The necessary information for the project is collected from
The references stated below:

" http://en.wikipedia.org/wiki/Potassium bisulfate

"http://www.thetrustedtrolley.com.au
" http://www.livestrong.com/article/308673-potassium
bisulphate-as-a-food-preservative/