Acid Requirement for pH Modification of Processed Foods |
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| Authors: | M.J. MCCARTHY J.R. HEIL CARL KRUEGERMANN DENIS DESVIGNES |
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| Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology, University of California, Davis, CA 95676-8598. |
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| Abstract: | 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 (Deff) into a buffered model food was 8.3 × 10?10±1.5 × 10?10 m2sec-1. |
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