Theory and procedure
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Foods naturally deteriorate over time due to temperature, enzymes, and microbes which can be inhibited by potassium bisulfite. The effectiveness of potassium bisulfite as a preservative depends on its concentration under different conditions. Potassium bisulfite is a white powdered food additive that prevents bacterial, mold, and yeast growth and food discoloration by being dissolved in water. An experiment was described to make fruit jam and study the effects of sugar concentration, potassium bisulfite concentration, temperature, and time on food preservation.
Theory and procedure
- 1. THEORY Food materials undergo natural changes due to time,temperature and enzymatic action. So these changes become unfit for use.These changes can be checked by adding small amounts of potassium bisulphite. The effectiveness of KHSO3as preservative depends upon its concentration under different conditions which may be determined experimentally. Preservatives are a food safety measure used to prolong shelf life and keep foods from spoiling.Potassium bisulphite is a food additive that inhibits the growth of bacteria, mold andyeast, and it helps prevent food discoloration. Potassium bisulphite,also spelled "bisulfite,"is sometimes referred toas asulfite salt;it falls intothe same category of food additives such assodium sulfite, potassium sulfite and sodium bisulfite. Potassium bisulphite is a white powderthat dissolves inwater butnotin alcohol. Unlike other sulfur salts suchas sodiumsulfite, potassium bisulphitehas a sulfur smell. PROCEDURE 1)Take Freshfruits,washthem thoroughlywithwaterand peeloff theirouterCover. 2)Grind ittoa pastein themortar withapestle. 3)Mix withsugar andcolouring matter. 4)The material soobtainedis fruit jam.It maybe usedtostudytheeffect ofconcentration of sugar andKHSO3,temperature andtime.