INVESTIGATORY PROJECT OF CLASS 12

1. CONCLUSION
From the experiment, wecan conclude thatKHSO3actsasaviablefood
preservative whose increasedconcentration canincrease timefor
preservation.Butincrease in concentration ofsugar contentinthefood
material causes fast decaying.Also, the experimentshowsthat rate of
fermentation of food stuffsisdirectlyproportionaltotemperature
conditions.Onpassageoftime,even inthe presence ofKHSO3,thefoodgets
spoiled.Thoughpotassium bisulphate isagoodfoodpreservative(classII
preservative),itcantriggerlungirritationandasthma.So,our suggestionis
thattheusageoffood
Preservatives must bereducedtothe extent possible.Food containing
more amountofsugarisnotfavorabletokeepforalong time,Potassium
bisulphite isagoodpreservative.Food containing moreamountofsugaris
notfavorabletokeepfora longtimePotassiumbisulphiteis
agoodpreservative.Thereareanumberofusesfor
potassium bisulfate asafoodpreservative.TheManitoba
Agriculture,Foodand Rural Initiatives reportsthis
productworkstopreventthegrowthofmold,yeastand
bacteria in foods.Itisalsoanadditivefor
homemade wine.Potassium bisulfate is foundinsomecolddrinksandfruit
juice concentrates.Sulfitesare common preservatives insmoked or
processed meatsanddriedfruits.Insprayform,it mayhelp preventfoods
from discoloring orbrowning.