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Acidification Requirements for Home Canned Combinations of Tomatoes and Low‐Acid Ingredients
Author(s) -
DIVITO A. M.,
SAPERS G. M.,
PHILLIPS J. G.
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.tb12960.x
Subject(s) - titration , recipe , chemistry , mathematics , environmental science , food science , organic chemistry
Alternative methods of estimating acidification requirements for home canned high‐acid foods comprising combinations of tomatoes with low‐acid ingredients were compared with forty representative products. Acidification estimates were based on recipe specifications, titration data, predictions made with a regression equation derived from a quadratic model, and predictions derived from a worst case analysis of the model. The last method resulted in satisfactory pH reductions (0.2‐0.3 unit) even with products having pH values close to 4.6. Acidification recommendations based on the worst case analysis are given for eight categories of high‐acid combination products.