t

1
2
3
 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

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 a food ma- terial can be
inhibited by adding certain chemical substance . However ,
the chemical substances should not be harmful to the
human beings . Such chemical substances which are added
to food materials to pre- vent their spoilage are known as
chemical preservatives . In our country , two chemical
preservatives which are permitted for use are :

1. Benzoic acid ( or sodium benzo- ate i.e.

C7H6O2 )
2. Potassium hydrogen sulphite (or
potassium bisulphite i.e. KHSO3) .

6
• 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 it is used as
preserva- tive because it is soluble in water and hence
easily mixes with the food prod- uct. The efficacy of
benzoic acid and benzoate is thus dependent on the
PH of the food .
• 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 pro- duced from this chemical is a bleaching
agent .
Potassium bisulphite on reaction with acid of the
juice liberates sulphur diox- ide which is very effective
in killing the

7
 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 the project is to study the
effect of potassium bisulphite as food preservative :

1. At different temperatures ,

2. At different concentrations and

3. For different intervals of time .

8
DESCRIPTION OF APPARATUS WE ARE
GOING TO USE IN THIS PROJECT ARE AS
FOLLOWS :

1) CONICAL FLASKS – It is a glass labora- tory flask of a

conical profile with a narrow tub- ular neck and a flat bottom ,
used to manipulate solutions or to carry out titrations .

2) GLASS ROD – a glass rod is a piece of equipment used to

mix chemical and liquids for laboratory purposes . After every use
of glass rod it is recommended that it should be cleaned to avoid
contamination . It is also used as an aid for transferring the liquid
into the funnel .

3) KNIFE – A knife is a tool with cutting edge or blade attached

to a handle .

4) APPLE – Apple is a kind of fruit which will help us in making

jam in this experiment.

9
5) SUGAR – Sugar is nothing but the sweet –
tasting, soluble carbohydrates , which we use in our food
sometimes . Simple sugars are called monosaccharide and include
glucose (also known as dextrose) , fructose , galactose .

6) POTASSIUM BISULPHITE – It is a
chemical compound with the chemical formula KHSO 3 . It is used
during the production of alco- holic beverages as a sterilizing
agent.

It is made by the reaction sulphur dioxide and the reaction of

potassium carbonate .

The sulfur dioxide is passed through a solution of the potassium

carbonate until no more carbon dioxide is given off. The solution is
concentrated and then allowed to crystallize .

10
 MATERIALS REQUIRED FOR THIS PROJECT

SUGAR
GLASS ROD

FLASKS
100 ML APPARATUS
REQUIRED FOR
THIS PROJECT

APPLES

KNIFE

11
FOOD PRESERVATION
How we can preserve our food ?
We can preserve our food by following methods :

TRADITIONAL TECHNIQUES :
CURING :
The earliest form of curing was dehydration or drying, .
Smoking and salting techniques im- prove on the drying process
and add antimicrobi- al agents that aid in preservation. Smoke
deposits a number of pyrolysis products onto the food, in- cluding
the phenols syringol guaiacol and ca- thechol .Salt accelerates the
drying process using osmosis and also inhibits the growth of
several common strains of bacteria . More recently ni- trites have
been used to cure meat, contributing a characteristic pink
colour.[6]

COOLING :
Cooling preserves food by slowing down the growth and
reproduction of microorganisms and the action of enzymes that
causes the food to rot.

12
Before the era of mechanical refrigeration, cool- ing for food
storage occurred in the forms of root cellars and iceboxes. Today,
root cellaring re- mains popular among people who value various
goals, including local food, heirloom crops, tradi- tional home
cooking techniques, family farm- ing, frugality, self-sufficiency,
organic farming, and others.

FREEZING :

Freezing is also one of the most commonly used processes, for

preserving a very wide range of foods . For example, potato
waffles are stored in the freezer, but potatoes themselves require
only a cool dark place to ensure many months' storage. Cold stores
provide large-volume, long-term stor- age for strategic food stocks
held in case of na- tional emergency in many countries .

13
 MODERN INDUSTRIAL TECHNIQUES :

A. PASTEURIZATION:
Pasteurization is a process for preservation of liq- uid food. In this
method, milk is heated at about 70 °C (158 °F) for 15–30 seconds
to kill the bac- teria present in it and cooling it quickly to 10 °C (50
°F) to prevent the remaining bacteria from growing. The milk is
then stored in sterilized bot- tles or pouches in cold places. This
method was invented by Louis Pasteur, a French chemist, in 1862.

B. ARTIFICIAL FOOD ADDITIVES :

Preservative food additives can be antimicrobial
— which inhibit the growth of bacteria or fungi, including mold -
or antioxidant, such as oxygen absorbers, which inhibit the
oxidation of food constituents. Common antimicrobial
preservatives include calcium propionate, sodium nitrate, sodium
nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium
hydrogen sulfite, etc.), and EDTA.

14
c) BIOPRESERVATION :
Biopreservation is the use of natural or con- trolled micro
biota or antimicrobials as a way of preserving food and extending
its shelf life. Bene- ficial bacteria or the fermentation products
pro- duced by these bacteria are used in biopreserva- tion to
control spoilage and render pathogens inactive in food. Lactic
acid bacteria have antag- onistic properties that make them useful
as bio- preservatives.

NEED FOR FOOD PRESERVATION

Preservation of food is done during the months when food is

available at large quantity and therefore at large cost . Reasons of
food preserva- tion are as follows :

1) One of the reason of food preservation is that to take care

of the excess produce .
2) The second reason is that they add variety in our meals .

3) Makes transportation of food cheap and easier for us to live

and survive .

15
PRINCIPLES OF FOOD PRESERVATION

A good method of food preservation is one that slows down or

prevents altogether the action of the agents of spoilage . Also ,
during the process of food preservation it shouldn’t be damaged .
The principles of food preservation are as follows :

a) Removal of micro – organisms or

inactivating them : This is done by air , water
(moisture) , lowering or in- creasing temperature ,
increasing the con- centration of salt or sugar or acid in
foods . F or the preservation of green leafy vegeta- bles ,
the water should be removed from the leaf so that micro
organisms cannot survive
. This is done by drying the green leaves till all the
moisture evaporates .
b) Inactivating enzymes : Enzymes found in foods
can be inactivated by changing their conditions such as
tempera- ture or moisture . One of the method for
preservation of peas is that to put them in boiling water
for few minutes . It will inac- tivate the enzymes present
in peas .

16
ROLE OF FOOD PRESERVATION

1. Eliminates any potential microbiological

harm to the consumer .

2. Maintains quality of food (sensory percep-

tions)

3. Maintains nutritional value within the food

product.

17
 PROCEDURE OF
FOOD PROCESSING

18
 PROCEDURE
1. Take 500 g fresh apples. Wash them thor-
oughly and peel off the outer layer . Remove
the seeds and crush the apples in a mixer .

2. Add about 100 g of sugar and heat the con-

tents slowly for about 10 minutes to prepare
jam .

3. During heating keep on stirring the contents .

4. Use this jam for performing the following ex-

periments .

STUDY OF EFFECT OF CONCENTRA-

TION OF POTASSIUM BISULPHITE AND
THE EFFECT OF TIME

1. Add 50 g of jam in each of the four conical

flasks .
2. To flask A add 0.1 g , flask B 0.2 g , flask C
0.5 g and flask D 1.0 g of potassium bisul-
phate .
3. Mix the contents in each flask an leave
them undisturbed at room temperature .
19
 4. For some days check for any growth of
micro – organisms after each day and
record the observations in a table .

OBSERVATIONS :

Sample Wt. of Wt. Wt. of Observation (Days)

No. of Jam of KHSO3
1 2 3 4 5
Bottle Added Sugar

A) 50 g 5g 0.1 g No No No Few Few

change change change change more
change

B) 50 g 10 g 0.2g No No Some Some Few

change change change change more
change

C) 50 g 15 g 0.5 g No Few Some Some More

change change change change change

RESULT : As the concentration of potassium

bisulphite is increased , the growth of micro –

organisms appears after more days .The minimum
concentration of potassium bisulphate required
for preserving jam is approximately 1 % .

20
 STUDY OF EFFECT OF TEMPERATURE
1) Take three conical flasks and label them as
A, B and C . Add 50 g of jam in each of the
three flasks .
2) Add 0.5 of potassium bisulphate to each of
the three conical flasks .
3) Keep flask A in a refrigerator , flask B at
room temperature and flask C in an oven
maintained at a temperature of 60 ◦ c , leave
them undisturbed for few days .
4) Check for any growth of micro - organisms
after each day and record the observations .

OBSERVATIONS :

Sample Wt. of Wt. of Wt. of Observation (Days)

No. of Jam Sugar KHSO3
1 2 3 4 5
Bottle Added

A) 50 g 5g 0.5 g No No No Few Some

B) 50 g 5g 0.5 g No No No No Few

C) 50 g 5g 0.5 g No No No No No

RESULT : The growth of micro – organisms

occurs earliest in the flask kpt at room tempera-

21
ture . The preservation of jam by potassium bisul-
phate is maximum at lower temperature (0-5◦ C).

CONCLUTIONS OF THIS PROJECT :

This experiment shows us that KHSO3

is the viable food preservative whose
increased concentration can increase
time for preservation .The fermentation
of food present is directly proportional
to temperature conditions .

SAFETY MEASURES WHILE US-

ING KHSO3 AS FOOD PRESERV-
ATIVE :

22
People with sulphite sensitivity might react poor- ly to potassium
bisulphite. A sulphite sensitivity usually causes asthma symptoms
such as wheez- ing or difficulty breathing. Some people may also
experience anaphylaxis, which is a life- threatening allergic
reaction. If you have a sensi- tivity to sulphites, you should avoid
any food that contains potassium bisulphite .

How It Works ?
When potassium bisulphite is dissolved in water, it forms a
sulfurous acid. The acid lowers the pH of the food, which helps
inhibit the growth of harmful organisms, including bacteria such as
E. coli, as well as yeast and mold. The bisulphite oxidize and lose
some of its antimicrobial pow- er.also prevents browning or
discoloration of food Potassium bisulphite is more stable than
potassi- um sulfite. In humid conditions, however, the dry salt may

BIBLIOGRAPHY

▪ NCERT class 12 th chemistrty

23
▪ COMPREHENSIVE practical chemistry

class 12

▪ WEBSITES for reference used in this

project are given below :

GOOGLE → www.google.co.in

WIKIPEDIA→ www.livestrong.com

24