Food Adulteration Research

Detection of Adulterants in Food by Physical-Chemical test

DEEWAN SINGH TEJA

Student of MSc (I) year, Department of Chemistry

Chaudhary Charan Singh University, Meerut, India

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Abstract: Food is very important to human being for survival. But in that time impurity present in food and it causes very harmful diseases, and it also decreases the value of food. In this research paper we will discuss about the different food products to detect the presence of adulterants or impurities by physical chemical test in given food sample like fat, oil, butter, sugar, chilli powder, turmeric powder, pepper, pulses, cumin seeds, asafoetida and wheat flour which we collected from different villages of Meerut region.

Adulteration in food is mainly present in the crudest form. The mixing of unwanted substance or impurities in food is done either for money gain or due to carelessness and lack of proper hygienic condition of processing, storing. The result of this awareness is that the consumer is either cheated and falling in the harmful diseases. Every nation on earth has suffered cases of adulteration. Government authorities with great efforts have succeeded in reducing the recurrent occurrences, but have not been able to completely stop it. Impure food product reduces the keeping quality of the substance. Such types of adulteration are generally happened in rural area. The study of adulteration and various methods to determine the presence of adulterants in food products was discuss in this research paper. In this study we see how we detect the food adulterants present in different food products. It is most important for the consumer to know the common adulterants and their effect on health The unfair market behaviour may endanger consumer health and misleading can lead to poisoning. Generally, adulterants are not easily seen in the food product but it can be detect. Use of adulterated food causes serious diseases like cancer, diarrhoea, asthma, ulcers, kidney stone, severe pain

nitric acid. conc. HCl,conc. Sulfuric acid, dil, HNO3,Potassium Iodide solution, dilHCl, CCl4 are were used to detection of adulterants.

(a) Detection of presence of adulterants in fat, oil and butter

- Detection of Vanaspati ghee in Pure Ghee or Butter : Take one teaspoonful of melted ghee or butter with equal quantity of Conc. Hydrochloric acid in a test tube. Add to it a pinch of cane sugar. Shake well for one minute and let it stand for five minutes. Crimson red colour in lower layer shows the presence of Vanaspati.

- Detection of Castro oil in Vegetable Oil: Castor Oil Take 1ml Oil in a dry test tube. Add 10 ml of acidified petroleum ether. Shake vigorously for 2 minutes. Add 1-2 drops of ammonium molybdate reagent. Turbidity indicates adulteration with castor oil

- Detection of dyes in fat: Heat 1ml of fat with a mixture of conc. Sulfuric acid 4ml of acetic acid. Appearance of red colour indicates the presence of dye in