DELHI PUBLIC SCHOOL
DAGAPUR , SILIGURI
(Affiliated to C.B.S.E.)
Session :- 2012-13
Study of effect of Potassium bisulphite
as a food preservative
Roll no. =
This is to certify that
s/o Mr. Amar Singh is a bonafide student of class XIIth Science during session 2012-2013. He has completed his project on
Study of effect of Potassium bisulphite as a food preservative successfully under my guidance and supervision.
Mr. S.P. DAS
(Head of the institution)
Acknowledgement is the most beautiful page in any project’s final pages. More than a formality, this appears to me the best opportunity to express my gratitude. My project can never begin without you, dear GOD. Rather than saying “thank you” to you, you know that I feel like saying ‘I love you’, to you, always. I must say thanks to my parents who provide me sufficient money and help in making of this project. Mr. B.GHOSH
, you are real foundation of the project done by me. My project would never have been possible without your guidance. Thank you very much. Special thanks to my principal who gave support to me and library which provides me helpful books related to this project. Next on my thanks lists are my friends, teachers, students who really showered constructive feedbacks and suggestions without which this project would not have been in present form.
Materials and Chemicals
Theory & Procedure
Effect of concentration of sugar
Effect of concentration of KHSO3
Effect of Temperature
Effect of Time
The objective of this project is to Study of effect of Potassium bisulphite as a food preservative under various conditions Introduction
Growth of microorganisms in a food material can be inhibited by adding certain chemical substances. However the chemical substances should not be harmful to the human beings. Such chemical substances which are added to food materials to prevent their spoilage are known as chemical preservatives. In our country, two chemical preservatives which are permitted for use are: 1. Benzoic acid(or sodium benzoate)
2. Sulphur dioxide(or potassium bisulphite)
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 sodium benzoate is used as preservative because it is soluble in water and hence easily mixes with the food product.
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 produced from this chemical is a bleaching powder. Potassium bisulphite on reaction with acid of the juice liberates Sulphur dioxide which is very effective in killing the 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 this project is to study the effect of potassium bisulphite as food preservative. i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of time.
Materials and Chemicals
Food materials undergo natural changes due to temperature, time and enzymatic action and become unfit for consumption. These changes may be checked by adding...
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