TITLE OF EXPERIMENT

Effect of Benzoic Acid On The Shelf-Life of Chilli Slurry

OBJECTIVE
To Study The Shelf-Life of Chilly Slurry Preserve At a Different Concentration Of
Benzoic Acid.
.
INGREDIENTS
Dried Chilly 200g
Water 100 mL

PROCEDURE




Weigh 200g
Dried Chilli
Wash
Boil to soft and
drain
Blend with 100
mL water
Measure pH of
Chilli Slury
Fill bottles with
Chilli Slury
Prepare four bottles
with 0 ppm
[control], 500 ppm,
1000 ppm and
2000 ppm
Mix and
homogenised
preservatives
according to label
on bottles
Cap the bottles
Store at room
temperature
Observe for 1
Week