EVALUATION AND COMPARISON OF SIMPLE METHODS FOR PH MEASUREMENT OF REDUCED-MOISTURE SOLID SYSTEMS

被引：5

作者：

BELL, LN

LABUZA, TP

机构：

[1] Department of Food Science and Nutrition, University of Minnesota, St Paul, Minnesota

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1992年 / 16卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1992.tb00209.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

It is desirable to quickly and accurately determine the pH of reduced-moisture solid food systems. Several techniques of pH determination were evaluated on such systems. Methods involving the addition of water yielded pH values higher than actually existed based on pH-dependent chemical reactions. The Ultra M(R) micro electrode had problems with reproducibility and stability in the reduced-moisture systems as well as the buffer solutions used for calibration. The Horiba Cardy pH meter and the surface pH electrode used directly on the surface of the reduced-moisture solid system yielded pH values similar to those determined using pH-dependent chemical reaction markers. The ability to measure the actual pH of reduced-moisture solid systems would enable better understanding of potential modifications in product formulation needed to retard microbial growth and limit chemical reactions responsible for loss of shelf-life.

引用

页码：289 / 297

页数：9

共 14 条

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