Premium
Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients
Author(s) -
SAPERS G. M.,
PHILLIPS J. G.,
DiVITO A. M.
Publication year - 1982
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.1365-2621.1982.tb11078.x
Subject(s) - recipe , ingredient , food science , chemistry , product (mathematics) , mathematics , geometry
A recipe data bank and method of data processing were developed to classify tomato‐based combinations of low and high acid ingredients according to product pH. Information describing the composition and preparation of more than 400 products were entered into the data bank. The extent of variation in ingredient proportions for different product categories was estimated. The ratio of low acid to high acid ingredients specified by the recipe was used as a criterion for selecting representative recipes for preparation and pH determination. High correlations were obtained between this index and product pH. The acidity of 24 common categories of combination products was characterized by the testing of representative recipes.