Beruflich Dokumente
Kultur Dokumente
SAGAR
(AFFLIATED TO C.B.S.E)
SESSION : 2016-2017
CERTIFICATE
ACKNOWLEDGEMENT
Our project can never begin without you, dear GOD.
Rather than saying thank you to you, you know that we
feel like saying I love you, to you, always.
We must say thanks to our parents who provided us
sufficient money and help in making of this project.
Mr. P.N Tiwari, you are the real foundation of the
project done by us. Thank you very much. Special thanks to
ourPrincipal, ourVicePrincipal and our chemistry teachers,
Our Chemistry Teacher who gave support to us and library
which provides all useful books related to this project.
Next on our thank list are ourfriends, teachers who
really showered constructive feedbacks and suggestions
without which this project would not have been in present
form.
HIMANSHU MORYA
CLASS 12th, A*
DECLARATION
previously.
HIMANSHU MOURYA
CLASS 12th , A*
INDEX
PAGE
SL.NO. TOPIC NO.
1 OBJECTIVE 1
2 CONCENTRATION EFFECT 2
3 INTRODUCTION 3-4
3 AIM 5
4 APPARATUS REQUIRED 6
5 MATERIALS & CHEMICALS 7
6 THEORY 8-9
7 FOOD PRESERVATION 10
7.1 PRINCIPLES OF FOOD PRESERVATION 11
7.2 METHODS OF FOOD PRESERVATION 12
8 PROCEDURE 13
9 EFFECT OF CONCENTRATION OF SUGAR 14
10 EFFECT OF CONCENTRATION OF KHSO3 15
11 EFFECT OF TEMPERATURE 16
12 EFFECT OF TIME 17
13 RESULTS,CONCLUSIONS&SUGGESTIONS 17-18
14 BIBLIOGRAPHY 19
OBJECTIVE
Theobjective ofthisproject is
tostudytheeffectofPotassium
undervariousconditions.
Conditionsz
Time Temperature
CONCENTRATION
EFFECT
Effect of Concentration :-
1)Sugar
2)Temperature
3)KHSO3
4)Time
Sugar
Effect of
Time Temperture
Concentration
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 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(orsodiumbenzoate)
2. Sulphur dioxide(orpotassiumbisulphite)
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.
Potassiumbisulphiteis used for the preservation of colourless food
materials such as fruit juices, squashes, apple and raw mango chutney.
This is not used for preserving coloured food materials
becauseSulphurdioxideproduced from this chemical is a bleach ing
agent.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 stuffs and thus prevents it from getting spoilt.
+
HSO 3 (aq) + H (aq) H 2O (l) + SO 2(g)
The advantage of this method is that no harmful chemical is left in the food.
The Manitoba Agriculture, Food and Rural Initiatives reports that this
product works topreventthegrowthofmould,yeast and
bacteriain foods. It is also an additive for homemade wine.
Potassium bisulphite 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.
AIM
The aim of this project is to study the
effect of potassium bisulphite as food
preservative.
3. At different Temperature.
APPARATUS
Requirements
MATERIALS AND
CHEMICALS
Requirements
THEORY
Food materials undergo natural changes due
to temperature, time and enzymatic actionand
become unfit for consumption. These changes
may be checked by adding small amounts of
potassium bisulphite. Theeffectiveness of
KHSO3 as preservative depends upon its
concentration under different conditions which
may be determined experimentally. An ideal
method of food preservation has the following
characteristics:-
FOOD PROCESSING
Food processing is the transformation of raw ingredients, by physical or chemical
means into food, or of food into other forms. Food processing combines raw food
ingredients to produce marketable food products that can be easily prepared and served
by the consumer. Food processing typically involves activities such
as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling,
broiling, frying, or grilling); pickling, pasteurization, and many other kinds
of preservation; and canning or other packaging. (Primary-processing such as dicing or
slicing, freezing or drying when leading to secondary products are also included.)
Benefits:-Benefits of food processing include toxin removal, preservation, easing
marketing and distribution tasks, and increasing food consistency. In addition, it increases
yearly availability of many foods, enables transportation of delicate perishable foods across
long distances and makes many kinds of foods safe to eat by de-activating spoilage and
pathogenic micro-organisms. Modern supermarkets would not exist without modern food
processing techniques, and long voyages would not be possible.
Processed foods are usually less susceptible to early spoilage than fresh foods and are better
suited for long distance transportation from the source to the consumer. When they were
first introduced, some processed foods helped to alleviate food shortages and improved the
overall nutrition of populations as it made many new foods available to the masses.
Processing can also reduce the incidence of food borne disease. Fresh materials, such as
fresh produce and raw meats, are more likely to harbor pathogenic micro-organisms (e.g.
Salmonella) capable of causing serious illnesses.
The extremely varied modern diet is only truly possible on a wide scale because of food
processing. Transportation of more exotic foods, as well as the elimination of much hard
labourives the modern eater easy access to a wide variety of food unimaginable to their
ancestors.
Drawbacks:-Any processing of food can affect its nutritional density. The amount of
nutrients lost depends on the food and processing method. For example, heat
destroys vitamin C. Therefore, canned fruits possess less vitamin C than their fresh
alternatives. The USDA conducted a study in 2004, creating a nutrient retention table for
several foods.
New research highlighting the importance to human health of a rich microbial environment
in the intestine indicates that abundant food processing (not fermentation of foods)
endangers that environment. Using food additives represents another safety concern. The
health risks of any given additive vary greatly from person to person; for example using sugar
as an additive endangers diabetics. In the European Union, only European Food Safety
Authority (EFSA) approved food additives (e.g., sweeteners, preservatives, stabilizers) are
permitted at specified levels for use in food products. Approved additives receive an E
number (E for Europe), simplifying communication about food additives included in the
ingredients' list for all the different languages spoken in the EU. As effects of chemical
additives are learnt, changes to laws and regulatory practices are made to make such
processed foods more safe.
PROCEDURE:
III 100 gms 15.00 gms 0.5 gm NO Few Few Some More
Change Change Change Change Change
RE CORD:-
Result: The increase in concentration of KHSO3 increase more
time of preservation
(C)Effect of temperature:
1. Take 100 gm of Jam in three bottles labelled as I,
II and III.
2. Add 10.0 gm of sugar and 2.0 gm of KHSO3 to
bottle No. I, II and III respectively.
RECORD:-
Result: The increase in temperature causes faster
fermentation of jam.
(D)Effect of time:
1. Take three bottles and label them as I, II and III.
2. To each bottle add 25 g of Jam and 1 g of
Observations(Days)
Bottle Wt. of Wt. of Wt. of Observations (Days)
No. jam sugar KHSO3
taken
added 1 2 3 4 5
potassium bisulphite.
3. Keep bottle I for 7 days, bottle II for 14 days and
bottle III for 21 days at room temperature.
4. Note the changes taking place in each bottle and
record the observations.
7 14 21
I No ****** ******
II No Taste ******
changes
RECORD:-
jam deteriorates.
RESULTS,CONCLUSIONS
AND SUGGESTIONS
From the experiment, we can conclude
thatKHSO3 acts as a viable food preservative
whose increased concentration can increase
time forpreservation. But increase in
concentration of sugar content in the food
material causes fast decaying. Also, the
experiment shows that rateof fermentation of
food stuffs is directly proportional to
temperature conditions. On passage of time,
even in the presence of KHSO3,the food gets
spoiled. Though potassium bisulphite is a good
food preservative (class II preservative), it can
trigger lung irritation andasthma. So, our
suggestion is that the usage of food
preservatives must be reduced to the extent
possible.Food containing more amountof sugar
is not favorable to keep for a long
time,Potassium bisulphite is a good
preservative.
Uses=>There are a number of uses for potassium
bisulfite as a food preservative. The Manitoba Agricul-
ture, 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.
BIBLIOGRAPHY
Reference books:
Website- www.google.co.in
Wikipedia:-
www.ncert.nic.in
www.livestrong.com