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EFFECTS OF THERMAL PROCESSING AND SALT ON THE pH AND ACIDITY OF HOME CANNED TOMATOES
Author(s) -
SAPERS G. M.,
PANASIUK O.,
CARRÉ J.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02461.x
Subject(s) - titratable acid , chemistry , salt (chemistry) , food science , organic chemistry
The effects of thermal processing and NaCl addition on the acidity of home canned tomatoes were investigated. Unsalted canned tomatoes were higher in pH and lower in titratable acidity than corresponding raw composites. The latter did not change in acidity prior to analysis. Salt depressed the pH of raw and canned tomatoes. This change was attributed to the well known Debye‐Hückel effect.