Certificate page

This is to certify that ANKESH TIWARI of class XII-

A has satisfactorily completed his chemistry
investigatory project as prescribed by the AISSC
course during the academic year 2019-2020

Teacher Incharge
Acknowledgement
I hereby acknowledge my deep sense of
gratitude and indebtedness to my Chemistry
teacher Poonam Sharma for providing genius
guidance, encouragement, necessary
suggestions, initiations, enthusiasm and
inspiration made this work a master art and a
joint enterprise. I would also like to thank my
parents for their helping hand in this project. I
am deeply indebted to Principal Mr. A. K
SAXENA of N E RLY SENIEOR
SECONDAY for his support. Lastly, I wish to
extend my sincere thanks to all the staff of N E
RLY SENIEOR SECONDARY for providing
timely assistance in completion of this project.

XIIth “A”
 Topic
FOOD
PRESERVATION

CONTENTS
1. Certificate
2. Acknowledgement
3. Introduction
4. Theory
5. Activity
 Objective

The Objective of this project is to study

some of the common FOOD PRESERVATION
present in different food stuffs.

Introduction
Food is one of the basic necessities for substance of
life. Pure, fresh and healthy diet is most essential for
the health of the people. It is no wonder to say that
community health is national wealth.

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 them
spoilage is 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)
Aim:

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.

APPARATUS REQUIRED:

Test-tube, canonical flask, glass bottles etc.

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. An ideal method of food
preservation has the following characteristics:

#1.It improves shelf-life and safety by

inactivating spoilage and pathogenic
microorganisms,
#2.It does not change organoleptic
(smell, taste, colour, texture, etc.) and
nutritional attributes,
#3.It does not leave residues,
#4.It is cheap and convenient to apply
and
#5.It encounters no objection from
consumers and legislators.

PROCEDURE:
1. Take fresh fruits, wash them
thoroughly with water and peel
off 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.

AIM:
Potassium bisulphite is used
for the preservation of colourless food
materials such as fruit juices, squashes,
apple and raw mango chutney.

PROCEDURE:

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.
HSO3
The advantage of this method is that no
harmful chemical is left in the food. The
Manitoba Agriculture, Food and Rural

HSO3
–
(aq) + H+
(aq) H2O(l) + SO2(g)

Initiatives reports that this product

works to prevent the growth of mould,
yeast and bacteria in 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.

EFFECT OF CONCENTRATION OF SUGAR:

1. Take three wide mouthed reagent bottles labeled as I II

III.Put 100 gms of fruit jam in each bottle.
2. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle
No.
I, II and III respectively.
3. Add 0.5 gm of KHSO3 to each bottle.
4. Mix contents thoroughly with a stirring rod.
5. Close the bottle and allow them to stand for one week
or
10 days at room temperature.
6. Observe the changes taking place every day.
EFFECTE OF CONCENTRATION OF KHSO3:

1. Put 100 gm of Jam in each bottle.

2. Add 5.0 gm of sugar to each bottle.
3. Take bottles labeled as I, II, III.
4. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle No. I,
II and III respectively.
5. Mix the contents thoroughly with a glass rod.
6. Keep all the bottles at room temperature for about 10 days
and observe the changes everyday.

EFFECT OF TEMPERATURE:

1. Take 100 gm of Jam in three bottles lebelled 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.
3. Mix the contents thoroughly with a stirring rod.
4. Keep bottle No. I in the refrigerator at 0˚C, bottle No.
II at room temperature (25˚C) and bottle No. III in a
thermostat at 50˚C. Observe the changes taking place in
the jam for 10 days.
 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 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.

RESULTS, CONCLUSIONS
AND SUGGESTIONS

From the experiment, we can conclude

that KHSO acts as a viable food
3

preservative whose increased

concentration can increase time for
 preservation. But increase in
concentration of sugar content in the
food material causes fast decaying.
Also, the experiment shows that rate
of fermentation of food stuffs is
directly proportional to temperature
conditions. On passage of time, even
in the presence of KHSO the food gets
3,

spoiled. Though potassium bisulphite

is a good food preservative (class II
preservative), it can trigger lung
irritation and asthma. So, our
suggestion is that the usage of food
preservatives must be reduced to the
extent possible.