DALMIA VIDYA MANDIR

RAJGANGPUR
(Affiliated to C.B.S.E.)

Session : 2019-20

TOPIC : Study of effect of

Potassium Bisulfite as a
food preservative

Submitted To: Submitted By:

Mr. Ankit Srivastava Sujay Giri
H.O.D. Chemistry 12th Science Roll no: 18
 CERTIFICATE
This is to certify that SUJAY GIRI s/o Mr. Sudarson
Giri is a bonafide student of class XIIth Science during
session 2019-20. He has completed his project on
Study of effect of Potassium bisulfite as a food
preservative successfully under my guidance and
supervision.

Dr. Raghvendra Ku. Dwivedi Mr. Ankit Srivastava

(Head of the institution) (H.O.D.Chemistry)
 Acknowledgement
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.

I must say thanks to my parents who have supported me and

have helped me to do this project.

Mr. Ankit Srivastava , 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 have supported me and

the librarian who did help me with a lot of 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.

SUJAY GIRI
 INDEX

SR No Contents Page no.

1 Objective 1

2 Introduction 2

3 Apparatus 4

4 Materials and Chemicals 5

5 Theory & Procedure 6

6 Effect of concentration of sugar 7

7 Effect of concentration of KHSO3 8

8 Effect of Temperature 9

9 Effect of Time 10
 OBJECTIVE
The objective of this project is to Study of effect of
Potassium bisulfite as a food preservative under various
conditions

Concentration

Conditions

Time Temperature

1
 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 bisulfite)
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.

2
Potassium bisulfite is used for the preservation of colorless
food materials such as fruit juices, squashes, apples and raw
mango chutney. This is not used for preserving colored food
materials because Sulphur dioxide produced from this
chemical is a bleaching powder. Potassium bisulfite 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
bisulfite as food preservative.

i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of time.

3
APPARATUS

4
MATERIALS AND CHEMICALS

5
 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 bisulfite. The effectiveness of KHSO3 as preservative
depends upon its concentration under different conditions
which may be determined experimentally.

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 coloring 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.

6
Effect of concentration of Sugar :
1. Take three wide mouthed reagent bottles labeled as I II III.
2. Put 100 g of fruit jam in each bottle.
3. Add 5.0 g, 10.0 g and 15.0 g of sugar to bottle No. I, II and III
respectively.
4. Add 0.5 g of KHSO3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for one week or 10
days at room temperature.
7. Observe the changes taking place in Jam every day.

RECORD:
Bottle No. Wt. of jam Wt. of sugar Wt. of Observations (Days)
taken KHSO3
added 1 2 3 4 5

I 100 g 5.00 g 0.5g NO NO NO Few Few

Change Change Change Change More
Change

II 100 g 10.00 g 0.5 g NO NO Few Some Few

Change Change Change Change more
Change

III 100 g 15.00 g 0.5 g NO Few Few Some More

Change Change Change Change Change

Result: The increase in concentration of sugar causes fast decaying

7
 Effect of concentration of KHSO3 :

1. Take bottles labeled as I, II, III.

2. Put 100 g of Jam in each bottle.
3. Add 5.0 g of sugar to each bottle.
4. Add 1.0 g, 2.0 g and 3.0 g 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.

RECORD:

Bottle Wt. of jam Wt. of sugar Wt. of Observations (Days)

No. taken KHSO3
added 1 2 3 4 5

I 100 g 5.00 g 1.0g no no no few some

II 100 g 5.00 g 1.0 g no no no no few

III 100 g 5.00 g 1.0 g no no no no no

Result: The increase in concentration of KHSO3 increase

more time of preservation

8
 Effect of temperature: –

1. Take 100 g of Jam in three bottles lebelled as I, II and III.

2. Add 10.0 g of sugar and 1.0 g of KHSO3 to each bottle.
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.

RECORD:
Bottle No. Wt. of jam Wt. of sugar Wt. of Observations (Days)
taken KHSO3
added 1 2 3 4 5

I 100 g 5.00 g 2.0g no no no no no

II 100 g 10.00 g 2.0 g no no no no Few

Ferme
-nted

III 100 g 15.00 g 2.0 g no no Few Some Some

Ferme Ferme more
-nted -nted Ferme
-nted

Result: The increase in Temperature causes fast

fermentation of jam

9
 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 bisulfite.
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.

RECORD:
Observations (Days)
Bottle No.
7 14 21
I No ****** ******
II No Taste changes ******

III No No Unpleasant smell

developes

Result: With increase of days, the quality of the jam deteriorates.

10