CHEMISTRY
INVESTIGATORY PROJECT
ON
EFFECT OF POTASSIUM
BISULPHATE AS FOOD
PRESERVE
MADE BY :- KUNDAN
SHARMA
SUBMITTED TO : MRS SONIA
CHOUDHARY
CLASS :- XII B
ROLL NO :- ________
SESSION :- 2024 - 2025
1. abstract
This project investigates the use of
potassium bisulfate (KHSO₃) as a
food preservative and analyzes its
effectiveness under different
conditions, such as varying
concentrations, temperatures, and
exposure times. Potassium
bisulfate, a commonly used
preservative in the food industry, is
known for its antimicrobial and
antioxidant properties. The aim of
this study is to evaluate how these
factors influence the preservative
properties of potassium bisulfate
and determine the optimal
conditions for preserving food
products
2. observation
•Evaluate the effectiveness of potassium
bisulfate as a preservative in food
under different conditions.
•Investigate the effect of varying
concentrations of potassium bisulfate on
microbial growth and spoilage rate.
•Study the influence of temperature on the
preservative activity of
potassium bisulfate.
•Assess the impact of exposure time on the
preservation efficacy of
potassium bisulfate.
•Identify the optimal conditions
(concentration, temperature, and time)
for the maximum preservation effect.
3. Background
Information:
Potassium bisulfate is a salt
commonly used as a food additive
(E228) to preserve fruits,
vegetables, and beverages,
particularly in dried fruit processing
and winemaking. It acts as a
bacteriostatic and fungistatic agent,
preventing the growth of
microorganisms and maintaining
the color and taste of food.
Understanding how potassium
bisulfate performs under varying
conditions will help optimize its use
in the food industry.
4. Literature
Review:
•Preservative Mechanism: Potassium
bisulfate releases sulfur dioxide (SO₂)
when dissolved in water, which is responsible
for its antimicrobial activity.
•Temperature Sensitivity: Sulfur dioxide is
more effective at lower temperatures,
which may increase the shelf life of
refrigerated or frozen foods.
•Concentration Effects: The concentration of
potassium bisulfate must be carefully
balanced to avoid toxicity while achieving
preservation effects.
•Time Factor: The longer the exposure, the
greater the potential preservation effect,
but this can also lead to undesirable flavor or
texture changes.
5. hypothesis
•Potassium bisulfate will inhibit
microbial growth at varying
concentrations and
temperatures.
•Higher concentrations of potassium
bisulfate will lead to more effective
preservation.
•The preservation effect will be more
pronounced at lower temperatures and
longer
exposure times.
6. Methodology
1. material required
a.) Potassium bisulphate (analytical grade)
b.) Food samples (e.g., apples, grapes, or
fruit juices)
c.) Sterile containers and equipment
d.) pH meter or pH test strips
e.) Microbial growth media (e.g., agar plates,
broth)
f.) Incubator (for temperature control)
g.) Refrigerator (for cold storage)Analytical
balance
2. Experimental
Setup:
•Food Samples: Select suitable food samples (such
as fruits, vegetables,
or fruit juices).
•Control Group: A group of food samples treated
with no preservative
(to serve as a baseline).
•Test Groups: Several groups of food samples
treated with different concentrations
of potassium bisulfate (e.g., 0.5%, 1%, 2%, and
5%).
•Temperature Variations: Perform experiments at
various temperatures
(e.g., 4°C, 25°C, and 37°C).
•Exposure Time: Expose food samples to
potassium bisulfate for varying durations
(e.g., 1 hour, 12 hours, and 24 hours).
•Microbial Analysis: Monitor microbial growth by
plating samples on agar media
and counting colonies after incubation at 37°C for
48 hours.
3. Parameters to
Be Measured:
•Microbial Count: Measure the
microbial count in each sample
before and after treatment.
•pH Levels: Measure pH changes
in the food samples to determine
the effect of potassium bisulfate on
acidity.
•Sensory Evaluation: Assess the
appearance, taste, and odor of
treated and untreated food samples.
•Spoilage Indicators: Monitor color
changes, texture degradation, and
the presence of off-flavors.
7. Experimental
Procedure:
1. Preparation of
Samples:
• Clean and prepare the food samples
(e.g., slice fruits or prepare juice).
• Weigh a fixed amount of food (e.g.,
100g of fruit slices) for each trial
2. Application of Potassium
Bisulfate:
•Prepare solutions of potassium bisulfate
at different concentrations (e.g., 0.5%,
1%, 2%, and 5%).
•Apply the solutions evenly to the food
samples, ensuring complete coverage.
3. Storage Conditions:
•Store the treated and untreated samples
at different temperatures (e.g., 4°C, room
temperature, and 37°C) for varying time
intervals.
•Monitor the samples daily for signs of
spoilage or microbial growth.
4. Microbial Growth
Monitoring:
•At specified intervals, take samples
from the treated foods and inoculate
agar plates.
•Incubate the plates at 37°C for 48
hours, then count the number of
colonies to assess microbial growth.
5. Analysis:
•Compare the microbial growth and
spoilage rates of the treated food
samples with the control group.
•Record the pH and sensory properties
of the food at each time point.
8. Data analysis
•Statistical Analysis: Perform ANOVA
(Analysis of Variance) to compare the
effects of different concentrations,
temperatures, and time intervals on the
preservation effectiveness of potassium
bisulfate.
•Graphical Representation: Present the
results in graphs and tables to show the
relationship between concentration,
temperature, time, and preservation
effect.
•Comparison with Control: Analyze the
difference in microbial growth between
treated and untreated samples.
9. Results and
discussion
•Effect of Concentration: Higher concentrations
of potassium bisulfate are expected to show
greater inhibition of microbial growth. However,
excessive concentrations may alter the sensory
characteristics of the food.
•Effect of Temperature: The preservative action
of potassium bisulfate may be more effective at
lower temperatures, as sulfur dioxide is more
stable and active at cooler temperatures.
•Effect of Time: Longer exposure times may
increase preservation efficacy, but\
may also lead to a deterioration in food quality,
such as texture or flavor.
•Optimal Conditions: Based on the results, the
optimal concentration, temperature, and
exposure time can be determined for maximum
preservation while maintaining\
food quality.
10.Conclusion
This study will help to establish optimal
conditions for the use of potassium
bisulfate as a food preservative, providing
valuable insights for its application in the
food industry. The findings will also
contribute to understanding the balance
between effective preservation and the
preservation of food quality, particularly in
terms of taste, texture, and appearance.
11. References
•Food Additives Handbook, 2nd
Edition, David H. Watson, CRC Press.
•Food Preservation Techniques by
P. J. Fellows, Woodhead Publishing.
•Sulfur Dioxide and Its Role in Food
Preservation – Journal of Food
Science and Technology.
•Antimicrobial Activity of
Potassium Bisulfate in Food –
International Journal of Food Science
& Technology.
THANK
YOU
