Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
1.12. Canning involves cooking food, sealing it in sterile cans or jars, and boiling the
containers to kill or weaken any remaining bacteria as a form of sterilization. It was
invented by Nicolas Appert. Foods have varying degrees of natural protection against
spoilage and may require that the final step occur in a pressure cooker.
High-acid fruits like strawberries require no
preservatives to can and only a short boiling cycle,
whereas marginal fruits such as tomatoes require
longer boiling and addition of other acidic elements.
Low acid foods, such as vegetables and meats require
pressure canning. Food preserved by canning or
bottling is at immediate risk of spoilage once the can or
bottle has been opened.
Lack of quality control in the canning process may allow ingress of water or microorganisms. Most such failures are rapidly detected as decomposition within the can
causes gas production and the can will swell or burst.
However, there have been examples of poor manufacture (underprocessing) and poor
hygiene allowing contamination of canned food by the obligate anaerobe Clostridium
botulinum, which produces an acute toxin within the food, leading to severe illness or
death. This organism produces no gas or obvious taste and remains undetected by taste
or smell. Its toxin is denatured by cooking, however. Cooked mushrooms, handled
poorly and then canned, can support the growth of Staphylococcus aureus, which
produces a toxin that is not destroyed by canning or subsequent reheating.
1.13. Jelly- Food may be preserved by cooking in a material that solidifies to form a gel.
Such materials include gelatine, agar, maize flour, and arrowroot flour.
Some foods naturally form a protein gel when cooked such as eels and elvers, and
sipunculid worms, which are a delicacy in Xiamen in Fujian province of the People's
Republic of China. Jellied eels are a delicacy in the East End of London, where they are
eaten with mashed potatoes. Potted meats in aspic, (a gel made from gelatine and
clarified meat broth) were a common way of serving meat off-cuts in the UK until the
1950s. Many jugged meats are also jellied.
1.14. Jugging- Meat can be preserved by jugging, the process of stewing the meat
(commonly game or fish) in a covered earthenware jug or casserole. The animal to be
jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and
stewed. Red wine and/or the animal's own blood is sometimes added to the cooking
liquid. Jugging was a popular method of preserving meat up until the middle of the 20th
century.
1.15. Irradiation of food is the exposure of food to ionizing radiation; either highenergy electrons or X-rays from accelerators gamma rays (emitted from radioactive
sources as Cobalt-60 or Caesium-137). The treatment has a range of effects, including
killing bacteria, molds, and insect pests, reducing the ripening and spoiling of fruits, and
at higher doses inducing sterility.
1.23. Hurdle technology is a method of ensuring that pathogens in food products can
be eliminated or controlled by combining more than one approach. These approaches
can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in
the food. The right combination of hurdles can ensure all pathogens are eliminated or
rendered harmless in the final product.
1.24. Artificial Food Additives- Preservative food additives can be antimicrobial, which
inhibit the growth of bacteria or fungi, including mold, or antioxidant; such as oxygen
absorbers, which inhibit the oxidation of food constituents. Common antimicrobial
preservatives include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur
dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA.
Antioxidants include BHA and BHT. Other preservatives include formaldehyde (usually
in solution), glutaraldehyde (kills insects), ethanol, and methylchloroisothiazolinone.
2. What is a Preservative?
A preservative is a naturally occurring or
synthetically produced substance that is added
to products such as foods, pharmaceuticals,
paints, biological samples, wood, etc. to prevent
decomposition by microbial growth or by
undesirable chemical changes. Preservatives
can be divided into two types, depending on
their origin.
Class I preservatives refers to those preservatives which are naturally occurring, everyday
substances. Examples include salt, honey and wood smoke.
Class II preservatives refer to preservatives which are synthetically manufactured.
3. Preservatives in foods
Preservatives are often added to food to prevent their spoilage, or to retain their nutritional
value and/or flavor for a longer period. The basic approach is to eliminate microorganisms
from the food and prevent their regrowth. This is achieved by methods such as a high
concentration of salt, or reducing the water content. This inhibits spoilage of the food item
by microbial growth.
Preservatives may be antimicrobial preservatives, which inhibit the growth of bacteria or
fungi, including mold or they can be antioxidants such as oxygen absorbers, which inhibit
the oxidation of food constituents.
Common antimicrobial preservatives include sorbic acid and its salts, benzoic acid and its
salts, calcium propionate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium
hydrogen sulfite, etc.) and disodium EDTA.
Antioxidants include BHA, BHT, TBHQ and propyl gallate. Other preservatives include
ethanol and methyl-chloro-isothiazolinone. FDA standards do not currently require fruit and
vegetable product labels to reflect the type of chemical preservative(s) used on the produce.
The benefits and safety of many artificial food additives (including preservatives) are the
subject of debate among academics and regulators specializing in food science, toxicology,
and biology.
5. Health Concerns
Some modern synthetic preservatives have been shown to cause respiratory or other health
problems. For example sulfites are commonly used in wines and some dried fruits or
vegetables and are known as possible irritants to people with asthma. In one study, children
exhibited increased hyperactivity after consuming drinks containing sodium benzoate or
artificial food color and additives. Prior studies were however inconclusive.
Identifiers
CAS number
7646-93-7
PubChem
516920
EC number
231-594-1
UN number
2509
RTECS number
TS7200000
Properties
Molecular formula
KHSO3
Molar mass
136.169 g/mol
Density
2.245 g/cm3
Melting point
Boiling point
Solubility in water
490 g/L
Hazards
MSDS
External MSDS
EU Index
016-056-00-4
EU classification
Corrosive (C)
R-phrases
S-phrases
LD50
2340 mg/kg-1
Experiment on KHSO4
INTRODUCTION
Growth of Microorganisms in a food material can be inhibited by adding certain chemical
substances for safety. However, these chemical substances should not be harmful to human
beings. Such chemical substances, which are added to food materials to prevent their
spoilage are called chemical preservatives. In India, two chemical preservatives, which are
permitted to use are1. Benzoic Acid
2. Sulphur Dioxide
Benzoic Acid or its sodium salt is commonly used for the preservation of food materials. For
preservation of fruits, fruit juices, squashes and jams. It is soluble in water and hence easily
mixes with food constituents.
Potassium Bisulphite is used for preservation of colourless food materials like fruit juices,
squashes, apples and raw mango chutney. This is not used for coloured food materials as the
Sulphur Dioxide released in its action serve as a bleaching agent. Potassium Bisulphite on
reaction with the acid of the juice produces SO2 which is very effective in killing microbes
present in food and thus prevents it from getting spoiled.
AIM OF EXPERIMENT
The aim of this project is to study the effects on Potassium Bisulphite as a food preservative
under various conditions likeAt different temperatures
At different concentrations
For different intervals of time
REQUIREMENTS
Apparatus- Conical Flasks (100 mL), glass rod, a sharp knife
Chemicals- Sugar, Potassium Bisulphite
Other aids- Apples
OBSERVATION TABLE
Under Different Concentrations of KHSO3
Sample
Amount of Jam
Amount of
Potassium
Bisulphite
2 days
3 days
4 days
5 days
6 days
50 g
0.1 g
0.02
0.09
0.23
0.49
0.98
2.32
50 g
0.2 g
0.01
0.07
0.08
0.21
0.42
0.80
50 g
0.5 g
0.00
0.00
0.01
0.06
0.13
0.44
50 g
1.0 g
0.00
0.00
0.00
0.00
0.01
0.03
At Different Temperatures
Microbial Growth (%)
Sample
Amount of Jam
Amount of
Potassium
Bisulphite
Temperature Range
50 g
0.1 g
50 g
50 g
5 days
10 days
15
days
0 5 C
0.00
0.00
0.00
0.2 g
25 30 C
0.08
0.59
1.35
0.5 g
60 70 C
0.01
0.09
0.47
Bibliography