Premium
Acid Requirement for pH Modification of Processed Foods
Author(s) -
MCCARTHY M.J.,
HEIL J.R.,
KRUEGERMANN CARL,
DESVIGNES DENIS
Publication year - 1991
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.1365-2621.1991.tb14619.x
Subject(s) - titration , chemistry , gluconic acid , diffusion , titration curve , chromatography , food science , organic chemistry , thermodynamics , physics
A bench‐top procedure was developed and tested for estimating the acid requirement for modifying the pH of low acid foods. Acid amounts needed to achieve desired equilibrium pH in finished products depended on total solids, protein and ash contents of foods, and on buffering capacities of acidulants and foods. Acid requirements to modify pH were calculated from titration curves. Specified equilibrium pH values were achieved within 0.08 pH unit. Effective gluconic acid diffusion (D eff ) into a buffered model food was 8.3 × 10 −10 ±1.5 × 10 −10 m 2 sec‐ 1 .