1. Mid Term Review of Mini Project on Food Preservatives

2. TEAM MEMBERS BEZALIN RAJ.R (UR16CS153) AKHIL ANTONY (UR16CS154)
JOEL RAJ BATHULA (UR16CS155)
GAUTHAMLAL T.V (UR16CS156)
ANIKETH SAHA (UR16CS157)
C.ALVINO ROCK (UR16CS158)
LIVIN P.KURIAKOSE (UR16CS159)

3. #Importance of Food Preservatives
Increasing the self life of foods thus increasing the supply
Many per ishable foods can be preserved for a long time
Making the seasonal available throughout the year
Adding variety to the diet
Stabilizing prices of the food thus reducing food demand
Improving the nutrition of the population
Preventing decay or spoilage of food

4. PROS & CONS Increase the life of food.
Make food safer to eat by removing toxins.
Enrich food by adding daily nutrition requirements.
Preservatives cause allergic reactions in people with asthma.
Some preservatives are harmful to children.
Some preservatives like sodium nitrates are carcinogenic.

5. 1. PRESERVATIVES THAT KEEP FRUIT FROM TURNING BROWN THE LONGEST
Experimental Section
Objectives/Goals:
The purpose of this experiment is to determine what preservatives keep fruit from turning brown the longest.
Methods/Materials:
Pureed apple, banana, & avocado (480 mL each) were measured into 6 separate containers (3 trials each). Then 2.5 mL of each preservative (salt, sugar, lemon juice, avocado pit, & vegetable oil) were measured separately into the fruit & stirred. As the control, one container of each fruit did not contain any preservative. The colour of the fruit was measured at similar time periods over the next 2 days using a colour scale.

6. Conclusions/Discussion
Results
Salt was the best preservative for apples by far.
Even 2 weeks after the start of the experiment, the apples did not turn brown.
Lemon juice & salt in bananas slowed the browning a little more than the other preservatives.
Adding salt to avocados increased the browning even more than with no preservative.
The avocado pit, sugar, oil, & control all gave about the same results for all 3 fruits.
Conclusions/Discussion
When fruit is peeled or cut open, oxidation occurs.
Oxygen reacts with the iron-containing phenols in the fruit.
The oxidation forms sort of a rust on the surface of the fruit to cause browning.

7. 2.THE EFFECTS OF HONEY ON LONGEVITY OF FRUITS AND VEGETABLES
OBJECTIVES/GOALS
To determine the effects of honey on extending the shelf life and preserving fruits and vegetables.
Methods/Materials
We made 3 different honey dilutions: a 1% honey solution, a 5% honey solution, and a 10% honey solution using honey and sterile water. We labelled each of fruit and separated them into groups of 10. We sprayed each of the honey dilutions on both the strawberries and tomatoes and made a control group. We let the berries and tomatoes dry overnight, stacked them in a bowl, and left them at room temperature. The next day we started checking for signs of soft spots, dark spots, or mold. We observed the strawberries and tomatoes until all the strawberries showed signs of rot and the tomatoes (21 days).

8. Conclusions/Discussion
Results
The 1% honey dilution coated strawberries were preserved 50% more (or twice)as long as the control group and had an attractive bright red color. By day 5 only 40% of the 1% honey coated strawberries showed signs of decay, compared to the control which was 100% decayed.
By day 5, both the 5% and 10% dilutions showed 80% of the berries decayed.
The 1% and 5% honey dilutions did an equal job preserving the tomatoes compared to the control, 0% decay in these two groups compared to 30% decay in the control.
Conclusions/Discussion
After completing our investigation, fruits and vegetables lasts much longer.
This is a way to preserve fruits and vegetables without chemicals.
The fruit also looks better, the colour was much redder for the strawberries.
This could help farmers, fruit packers, and grocery stores as well as people allergic to chemicals.

9. 3.COMPARING DIFFERENT FRUIT PASTES AS A PRESERVATIVE IN BAKED GOODS
Objectives/Goals
The purpose of our project is to determine if adding fruit pastes to baked goods will help inhibit mold growth, thereby giving the baked products a longer life.
Methods/Materials
Obtain different dried fruits such as dates, raisins, apricots, prunes, and figs. Put each different kind of fruit paste in the cookie dough and bake them. Check the pH level of each cookie
After checking the pH level place the rest of the cookie in an incubator for 21 days and check for mold growth.
If there is no mold growth in 21 days blend the rest of the cookie with 1 bottle of buffer with 1 ml of the cookie dough in a petridish.
Cover the blended mixture with blood agar and place the petri dishes back to the incubator for 7 days.

10. Conclusions/Discussion
Results
When we finished, the dates had an average mold growth of .25 inches of mold growth.
The raisins had an average growth of .08 inches of mold which is pretty good.
Fig, apricot, and prune had no mold growth, which gave them the longest life.
Conclusions/Discussion
After completing our project we found that different fruit pastes in baked products would help them have a longer life.
We learned how to check the pH level of different products.
We would probably put raisin paste in products because the cookie with the raisin paste stayed very moist

11. 4.DETERMINING THE RELATIONSHIPS BETWEEN SPOILAGE RATE AND THE DEHYDRATION OF FRUIT
Objectives/Goals
To determine if dehydrating the fruits stops or inhibits spoilage rate.
Methods/Materials
We pick two citrus, two stone, and two other commonly eaten fruits. Then we dehydrated the fruits for the same time, but took out some slices of each fruit at different times. We used bacteria we culturated from our oral siliva. Amount of bacteria would on or around the fruit to see how long it should take for the friut to spoil. The fruits are orange, grapefruit, plum, peach, apple, and a banana.

12. Results The two citrus fruits and the plum let off an acid to repel the bacteria. The other three fruits all encouraged or let the bacteria grow. Conclusions/Discussion The citrus fruits and the plum don't spoil as easily as other fruits without acids.

13. FUTURE WORKS Preservation through: High temperature Mechanical drying
Sun drying
Freeze drying

14. THANK
YOU