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pH OF TOMATOES CANNED AT HOME IN GEORGIA
Author(s) -
POWERS JOHN J.,
GODWIN DAVID R.
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.tb15230.x
Subject(s) - ascorbic acid , food science , malic acid , chemistry , citric acid
Of 387 jars of tomatoes or tomato juice canned at home in Georgia, seven showed microbial growth indicative of underprocessing or seal failure. Of the remaining 380 jars, the pH of the contents of one jar was 4.65; otherwise all the pH values were below 4.6. Extreme‐value analysis was applied to the pH data to estimate the likelihood of the pH of the content of an individual jar exceeding 4.8. The probability was 0.0014. The total acidity, buffering capacity, ascorbic acid content, grams malic acid required to lower the pH to 4.3 and 4.1, and the vacuum of the container were also determined.