Mid Term Review

of
Mini Project
on
Food Preservatives
 TEAM MEMBERS
 BEZALIN RAJ.R (UR16CS153)
 AKHIL ANTONY (UR16CS154)
 JOEL RAJ BATHULA (UR16CS155)
 GAUTHAMLAL T.V (UR16CS156)
 ANIKETH SAHA (UR16CS157)
 C.ALVINO ROCK (UR16CS158)
 LIVIN P.KURIAKOSE (UR16CS159)
 #Importance of Food Preservatives
 Increasing the self life of foods thus increasing
the supply
 Many per ishable foods can be preserved for a
long time
 Making the seasonal available throughout the
year
 Adding variety to the diet
 Stabilizing prices of the food thus reducing
food demand
 Improving the nutrition of the population
 Preventing decay or spoilage of food
 PROS
&
CONS
 Increase the life of food.
 Make food safer to eat by removing toxins.
 Enrich food by adding daily nutrition
requirements.
 Preservatives cause allergic reactions in people
with asthma.
 Some preservatives are harmful to children.
 Some preservatives like sodium nitrates are
carcinogenic.
 Experimental Section
1. PRESERVATIVES THAT KEEP FRUIT
FROM TURNING BROWN THE LONGEST
 Objectives/Goals:

 The purpose of this experiment is to determine what preservatives keep fruit

from turning brown the longest.

 Methods/Materials:

 Pureed apple, banana, & avocado (480 mL each) were measured into 6
separate containers (3 trials each). Then 2.5 mL of each preservative (salt,
sugar, lemon juice, avocado pit, & vegetable oil) were measured separately
into the fruit & stirred. As the control, one container of each fruit did not
contain any preservative. The colour of the fruit was measured at similar time
periods over the next 2 days using a colour scale.
Results
•Salt was the best preservative for apples by far.
•Even 2 weeks after the start of the experiment, the apples did not turn brown.
•Lemon juice & salt in bananas slowed the browning a little more than the other preservatives.

•Adding salt to avocados increased the browning even more than with no preservative.
•The avocado pit, sugar, oil, & control all gave about the same results for all 3 fruits.

Conclusions/Discussion
When fruit is peeled or cut open, oxidation occurs.
 Oxygen reacts with the iron-containing phenols in the fruit.
The oxidation forms sort of a rust on the surface of the fruit to cause browning.
2.THE EFFECTS OF HONEY ON LONGEVITY
OF FRUITS AND VEGETABLES

OBJECTIVES/GOALS
 To determine the effects of honey on extending the shelf life and

preserving fruits and vegetables.

Methods/Materials
 We made 3 different honey dilutions: a 1% honey solution, a 5%

honey solution, and a 10% honey solution using honey and sterile
water. We labelled each of fruit and separated them into groups
of 10. We sprayed each of the honey dilutions on both the
strawberries and tomatoes and made a control group. We let the
berries and tomatoes dry overnight, stacked them in a bowl, and
left them at room temperature. The next day we started checking
for signs of soft spots, dark spots, or mold. We observed the
strawberries and tomatoes until all the strawberries showed signs
of rot and the tomatoes (21 days).
Results
The 1% honey dilution coated strawberries were preserved 50% more (or twice)as
long as the control group and had an attractive bright red color. By day 5 only 40% of
the 1% honey coated strawberries showed signs of decay, compared to the control
which was 100% decayed.
 By day 5, both the 5% and 10% dilutions showed 80% of the berries decayed.
 The 1% and 5% honey dilutions did an equal job preserving the tomatoes compared
to the control, 0% decay in these two groups compared to 30% decay in the control.

Conclusions/Discussion
•After completing our investigation, fruits and vegetables lasts much longer.
• This is a way to preserve fruits and vegetables without chemicals.
• The fruit also looks better, the colour was much redder for the strawberries.
•This could help farmers, fruit packers, and grocery stores as well as people allergic to
chemicals.
3.COMPARING DIFFERENT FRUIT PASTES AS A
PRESERVATIVE IN BAKED GOODS

Objectives/Goals
The purpose of our project is to determine if adding fruit pastes to bak
help inhibit mold growth, thereby giving the baked products a longer li
Methods/Materials
Obtain different dried fruits such as dates, raisins, apricots, prunes, a
each different kind of fruit paste in the cookie dough and bake them. C
level of each cookie
 After checking the pH level place the rest of the cookie in an incubat
and check for mold growth.
If there is no mold growth in 21 days blend the rest of the cookie wit
buffer with 1 ml of the cookie dough in a petridish.
Cover the blended mixture with blood agar and place the petri dishe
incubator for 7 days.
Results
•When we finished, the dates had an average mold growth of .25 inches
of mold growth.
•The raisins had an average growth of .08 inches of mold which is pretty
good.
•Fig, apricot, and prune had no mold growth, which gave them the
longest life.
Conclusions/Discussion
After completing our project we found that different fruit pastes in
baked products would help them have a longer life.
We learned how to check the pH level of different products.
We would probably put raisin paste in products because the cookie
with the raisin paste stayed very moist
 4.DETERMINING THE RELATIONSHIPS BETWEEN
SPOILAGE RATE AND THE DEHYDRATION OF FRUIT

Objectives/Goals
To determine if dehydrating the fruits stops or inhibits spoilage rate.
Methods/Materials
We pick two citrus, two stone, and two other commonly eaten fruits.
Then we dehydrated the fruits for the same time, but took out some
slices of each fruit at different times. We used bacteria we culturated
from our oral siliva. Amount of bacteria would on or around the fruit to
see how long it should take for the friut to spoil. The fruits are orange,
grapefruit, plum, peach, apple, and a banana.
Results
The two citrus fruits and the plum let off an acid to repel the
bacteria. The other three fruits all encouraged or let the
bacteria grow.
Conclusions/Discussion
The citrus fruits and the plum don't spoil as easily as other
fruits without acids.
 FUTURE WORKS
Preservation through:
• High temperature
•Mechanical drying
•Sun drying
•Freeze drying
THANK
YOU........